Waite researchers from the University of Adelaide School of Ag, Food and Wine are looking for regular red wine consumers 18+ years old, to take part in consumer tastings of of Cabernet Sauvignon wines.
Wine tastings will be held during on Wednesday 19th June 2019 in the Wine Sensory Lab, Wine Innovation Central building Level 4, University of Adelaide (Waite Campus).
Participation in the consumer tastings requires only a short commitment of time, ~30 minutes, tastings are interesting and rewards apply. As compensation, participants will receive a $10 gift voucher (University of Adelaide staff are exempt from receiving gift vouchers).
This study has been approved by the University’s Human Research Ethics Committee H-2019-095.
What is the project about?
The University of Adelaide is involved in collaborative research investigating strategies for overcoming smoke taint in grapes and wine. The primary goal of the research is to develop methods for mitigating the intensity of smoke taint in wine. Characterisation of wine sensory attributes is therefore necessary to determine the potential efficacy of the strategies.
Please refer to the attached Participant Information Sheet for further details.
Location: Sensory laboratory, Lv4, Wine Innovation Central Building, Waite Campus, the University of Adelaide (Hartley Grove cnr Paratoo Road, Urrbrae, SA 5064).
Sessions will start at 10.00am, 11.30am, 1.00pm, 2.30pm and 4.00pm
If you are interested, please click the link below to schedule your session on Wednesday, 19th June.
If you have any queries please contact firstname.lastname@example.org