The University of Adelaide is recruiting regular wine consumers aged 18 years or older to participate in sensory trials of wines that could be affected by smoke taint.

What is the project about?

Smoke taint can occur when vinyards and grapes have been exposed to smoke. This can result in wine with unusual sensory characteristics, such as smokey, burnt, ashy or medicinal.

What does participation entail?

Participants will be asked to attend one session (up to 30 minutes), during which they will evaluate 6 or 7 wine samples for the smoke taint related sensory attributes. Before the tasting, participants will be required to complete a short survey to provide demographic information. Participant Information Sheet will be available at each session.

Each participant will receive an AU$10 gift card at the end of the session.

The sessions will take place on Monday, 21st Sept between 10:00 am and 3:30 pm in the sensory booths situated in the Wine Innovation Central Building Level 4, Waite Campus (Urrbrae).

Sessions will are available at 10:00; 10:30; 11:00; 11:30; 12:00, 12:30; 2:00, 2:30; 3:00 and 3:30.

To express your interest or if you have any questions, please email Dr Renata Ristic  (renata.ristic@adelaide.edu.au)

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