Waite researchers from the School of Ag, Food and Wine and the ARC Training Centre for Innovative Wine Production invite you to join a wine descriptive analysis sensory study. You must be an Australian resident who is 18 years of age and over to participate and have consumed red wine at least once in the last month.
Participants will be required to multiple sessions, beginning with training sessions, during which the wines to be studied will be evaluated and a list of appropriate descriptive terms is generated. Then you will be trained to recognise and rate those selected attributes reproducibly. Once the training is completed, formal evaluation of the samples aroma, flavour and mouthfeel attributes will be conducted using RedJade software.
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 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).
Expected duration: sessions usually take 1.5-2 hours depending on the number of wines presented. The trial is composed of 4-6 training sessions and 8-10 formal assessment sessions over a period of 6 weeks. Total time commitment: up to 32 hours (1.5-2 hours per session, three times a week for six weeks).
Compensation: Each participant of the descriptive analysis panel will receive from AUD$100 to AUD$200 Coles & Meyer gift card on the number of sessions required (except staff members).