Participants wanted for Cabernet Sauvignon wine tasting
School of Agriculture, Food and Wine researchers are looking for wine consumers to take part in a wine consumer preference sensory study of Cabernet Sauvignon wines.
This study is part of an ARC Training Centre for Innovative Wine Production research project that is investigating the sensory attributes driving the typicity of Coonawarra Cabernet Sauvignon wines.
The knowledge gained from this project could assist the wine industry in Coonawarra to increase the value of their regional brand of Cabernet Sauvignon and give insights into viticulture and winemaking practices that can be used to manipulate sensory profiles and guarantee the expression of regional characters.
The tastings are being conducted at the University of Adelaide’s Waite campus by Masters of Philosophy student Lira Souza Gonzaga, Associate Professor David Jeffery, Dr Dimitra Capone and Associate Professor Susan Bastian.
Can I participate?
Participation is voluntary. You may participate in this trial if you consume Cabernet Sauvignon at least once a month; reside in Australia; and are at least 18 years old.
You must have little or no formal wine evaluation or winemaking training. If you have involvement with wine or the wine industry, this must be of less than 10 years.
You will attend one session and firstly answer demographic questions. Wines will be sampled and evaluated in the presence and intensity of aroma, flavour, and mouthfeel attributes, as well as the level of your personal preference.
The session will take about 60 minutes. Non-employees of the University of Adelaide will receive a $10 gift card at the end of the session as a thank you for your time.
The wine tasting will be held in the sensory laboratory, Wine Innovation Central (WIC) building 29 (corner Hartley Grove and Paratoo Road, Urrbrae) at Waite campus. Map