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 wines produced with new wine yeast specifically selected for Australia’s wine industry.

Wine tastings will be held during between the 20th to the 31st of May 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, 2 x 1 hourly sessions, tastings are interesting and rewards apply. $20 Coles/Myer gift card, with the potential to win some wine! (Staff and students of The University of Adelaide are exempt from receiving gift vouchers).

This study has been approved by the University’s Human Research Ethics Committee H-2018-130.

What is the project about?
The research project is investigating the sensory effect of alcoholic fermentation and malolactic fermentation (MLF) performed by different yeast strains and lactic acid bacteria (LAB) respectively.

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).

If you are interested, please click the link below to schedule your first session the week beginning 20th May:


To book your second red wine tasting, the week beginning 27th of May, please click the following link:


If you have any queries please contact sarah.irwin@adelaide.edu.au

Sarah Irwin
Research Technician, The University of Adelaide
Email:   sarah.irwin@adelaide.edu.au

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