Charles Sturt University
Charles Sturt University

Dr Bob Dambergs

Dr Bob Dambergs

Bob Dambergs completed a BSc in Biochemistry and Microbiology, then a BSc Hons in Immunology at the University of Adelaide. He completed a PhD in Biochemisty at the University of Queensland then joined the Queensland Institute of Medical Research as an NH&MRC Senior Research Fellow. He moved to South Australia as a Technical Services Manager for the BRL Hardy wine company, then the Australian Wine Research Institute as Senior Research Scientist.

Bob set up the first external node of AWRI within the Tasmanian Institute of Tasmania and established viticulture and oenology research groups in Hobart and Launceston. Bob has had a strong focus on applied research that can be readily adopted by industry. His focus on rapid analytical methods brought the use of spectroscopy and chemometrics to the wine industry and much of his early work has become mainstream in industry and research laboratories. Bob is recognised as a leader in his field and has spoken at many Australian and international conferences. He has passed on his knowledge to many postgraduate students.

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Research interests

  • Objective methods for the analysis of grape and wine quality
  • Rapid grape and wine analysis methods
  • Monitoring the grape to wine transition
  • Chemometrics
  • Manipulation of quality during winemaking

Current Projects

  • Describing Pinot Noir terroir effects
  • Manipulating the tirage process during sparkling wine production
  • Non-destructive determination of grapevine bud fertility

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Recent Publications

Way, M.L., Jones, J.E., Swarts, N.D., Dambergs, R.G. (2019) Phenolic Content of Apple Juice for Cider Making as Influenced by Common Pre-Fermentation Processes Using Two Analytical Methods. Beverages 5, 53

McRae, J., Schulkin, A., Dambergs, R. and Smith, P. (2018), Effect of white wine composition on protein haze potential. Australian Journal of Grape and Wine Research, 24: 498-503. doi:10.1111/ajgw.12346

Kerslake, F., Longo, R. and Dambergs, R. (2018) Discrimination of Juice Press Fractions for Sparkling Base Wines by a UV-Visible Spectral Phenolic Fingerprint and Chemometrics. Beverages4(2), 45; https://doi.org/10.3390/beverages4020045

Dambergs, R., Nordestgaard, S., Jiang, M., Wilkes, E. and Petrie, P. Grape and juice handling: Hyperspectral imaging of botrytis in grapes. (2018)  Wine & Viticulture Journal, 33, 3, 22-24.

Jones, J.E., Kerslake, F.L., Dambergs, R.G. and Close D.C. (2018) Spur pruning leads to distinctly different phenolic profiles of base sparkling wines than cane pruning. Vitis 57, 103-109. doi: 10.5073/vitis.2018.57.103-109

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