Waite researchers from the School of Ag, Food and Wine are looking for Australian consumers to take part in a wine tasting. This research project is investigating the sensory attributes of Coonawarra Cabernet Sauvignon wines.
To participate you must live in Australia, consume RED wine at least once a month and be over 18 years old.
The tasting will be held at The University of Adelaide’s Waite Campus. You will be required to attend THREE SESSIONS, during which the wines samples will be evaluated for presence and intensity of aroma, flavour, and mouthfeel attributes. Each session will take approximately 50 minutes.
To be compensated for your time, you will recieve a AU$10 gift voucher for each session (AU$30 in total) that will be distributed at the end of session 3.
** Please note that employees of the University of Adelaide are not eligible for the gift voucher.
Mon 19/10: 9:00am; 10:00am; 11:00am; 12:00pm; 1:00pm; 2:00pm; 3:00pm; 4:00pm; 5:00pm
Fri 23/10: 9:00am; 10:00am; 11:00am; 12:00pm; 1:00pm; 2:00pm; 3:00pm; 4:00pm; 5:00pm
Mon 26/10: 9:00am; 10:00am; 11:00am; 12:00pm; 1:00pm; 2:00pm; 3:00pm; 4:00pm; 5:00pm
Please make sure that you clicked the three links and registered for the three sessions.
Location: Sensory laboratory, Level 4, Wine Innovation Central Building, Waite Campus, The University of Adelaide (cnr of Hartley Grove and Paratoo Rd, Urrbrae, SA 5064)
What is the project about?
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.
Please refer to the Information Sheet for further details.