Associate Professor Susan Bastian
School of Agriculture, Food and Wine
Faculty of Sciences, Engineering and Technology
Eligible to supervise Masters and PhD - email supervisor to discuss availability.
A large amount of my past and current research focuses on areas of significance along the value chain of grape and wine production in relation to: viticulture management and wine production effects on grape and wine quality; relationships between grape and wine sensory attributes, composition and quality; molecular drivers of sensory profiles; perception of wine and beer astringency and body; alternative grape varieties in Australia; Australian wine terroir, regionality and provenance; wine consumer marketing, cross-cultural differences, perception, preference, emotions, context and predicting consumer behaviour; wine and food interactions; flavour additives in wine; wine neophobia; new wine and food product development; rapid wine sensory methods and wine and food extracts in health, mucositis and colon cancer.
My group have also conducted sensory research on abalone, chocolate, cheese, tomato, muntries, chicken meat, eggs and beer.
I currently oversee a number of projects. In 2015 I was awarded funding from the South Australian River Murray Sustainability – Industry-led Research Sub-Program (IRSP) PIRSA 2015 as Principal Investigator (PI) in addition to funding from the Australian and Chinese wine and beverage industries to define a niche wine market opportunity in China, determine consumer extrinsic and intrinsic wine preferences, generate wine and packaging concept designs, conduct market evaluation of concepts plus undertake a feasibility review to ascertain the capacity of the Riverland wine region to make and determine production costs of such wines. I'm also PI on a 4.5 year Wine Australia funded project to examine contextual effects on Australian wine consumers' perceptions and preference and the wine attributes that drive both consumer emotions, liking and willingness to pay which completes in mid-2017. Multiple publications have arisen from this research which were the first to reveal wine product evoked consumer emotions; novel consumer segmentation bases; better consumer research method practices; influence of consumer research testing situations and novel rapid methods for wine flavour profiling using trained panellists and consumers. In 2017 my collaborators and I (at 20% in-kind) were awarded a Wine Australia 5 year project on understanding the drivers of terroir in the Barossa Valley. The outcomes of my previous research have already been capitalised on, adding value to operations through improvements to production systems in areas such of salt management and fruit processing.
Since 2007 I have authored over 50 peer-reviewed publications in grape, wine and consumer research. Total career citations of 540/551 (ISI/Scopus), average of 56 citations per year (2011-2016), h-index = 18, top 5 papers cited 232 times in total. Most publications appear in J. Agric. Food Chem. (IF = 2.857). Several 2016 articles appeared in Food Chem. (IF = 4.052) and a paper in 2015 appeared in Anal. Chem. (IF = 5.886). I publish in high ranking journals in my field and have a relative citation index (RCI) of greater than 18.5 over the past 5 years. Based on data for the 2015 ERA round my RCI figures are well above the accepted threshold for an ERA score of 5.
I try to maintain deep engagement with industry to form strong working relationships and understand industry challenges with the aim to conduct industry-relevant research. I have conducted sensory evaluation training consulting to the wine and coffee industries but also conducted gratis training. As a sensory scientist and professor in tertiary wine sensory evaluation training I have considerable formal wine sensory research skills but also wine tasting and quality judging experience through my role as an international wine judge including: international wine judge 2016 Hawke’s Bay, New Zealand A&P Bayleys Wine Show and Sydney International Wine Competitions 2015, 2016, 2017, 2018; Advanced Wine Assessment Course ASVO scholarship applicant selection judge 2016, 2017; Wine and Chocolate Matching Workshop for the Wine Guild SA, May 2015; associate judge Sydney Royal Wine Show, 2013, 2014; judge Adelaide Hot 100 2011; associate judge Rutherglen Wine Show, 2008; Adelaide Hills Regional Wine Show November 2006 and Inland Irrigated wine show, Swan Hill, 1999; Adelaide Winemakers and Brewers Club Show judge; Australian National Amateur Wine and Beer Show judge at Regency TAFE; wine judge and prize presenter International Federation of Organic Agricultural Movements, Adelaide Convention Centre 2005 and liaise with the Royal Adelaide Wine Show, Australian Inland Wine Show, and Rutherglen Wine show to annually supply associate judges and stewards since 2002; and assist the Wine and Viticulture Journal coordinate and provide sensory evaluation for varietal report tastings. This allows me to maintain my palate skills and also interact with industry which has resulted in research opportunities and industry funding.
Most recent invited speaker invitations include – 2016 guest lecturer Eastern Institute of Technology New Zealand 28 September; 2016 keynote speaker NZSVO Taste of Tannin Red Wine Workshop Hawke’s Bay New Zealand 29 September; 2014 speaker Australian Society of Viticulture and Oenology (ASVO) seminar Quest for Optimal Yield and Quality, Mildura, Victoria, July 24th and 25th; 2013 speaker Australian Wine Industry Technical Conference Sydney, July; 2012 speaker ASVO seminar Objective Measures of Grape and Wine Quality, Mildura, Vic, July 25th and 26th.
In 2016 the Emerald Literati Network awarded a Highly Commended Paper for the paper “A fine wine instrument - an alternative for segmenting the Australian wine market”. I was a past member of the editorial panel for the Australian and New Zealand Grape Grower and Winemaker industry journal 2008 - 2011. I frequently peer review manuscripts for numerous scientific journals including but not limited to; Am. J. Enol. and Vitic., Aust. J. Grape & Wine Research, J. Agric. Food Chem., Internat. J. of Food Sci. Tech., Food Qual. & Pref., Food Res. Internat, Internat. J. of Wine Res. and Food Chemistry.
I’ve maintained relationships with previous colleagues outside of wine and set up research examining the role of grape seed extracts, now expanded to probiotics, mistletoe, almonds and Ganoderma in inflammatory bowel disease. I have supervised some 40 higher degree research students and have realised a number of publications from these. Currently, I'm principal supervisor of 4 PhDs and 1 Masters student and co-supervise 3 other PhDs.
I have an international profile as an academic and industry collaborator having formed successful links with the Australian Wine Research Institute, University of South Australia; Department of Primary Industries Victoria; Örebro University, Sweden; University of California Davis; QiStatistics, UK; E&J Gallo (California); Treasury Wine Estates Pty Ltd; Pernod Ricard Australia; Tarac Technologies; Laffort Oenologie; Dr Herb Meiselman (Herb Meiselman Training, USA); Norwegian Institute of Public Health, Oslo; groups within the School of Agriculture, Food and Wine, CSIRO, SARDI and PIRSA, resulting in award and submission of grants, publications and student supervision.
Date Position Institution name 2015 - ongoing Associate Professor Oenology and Sensory Studies The University of Adelaide 2010 - 2014 Senior Lecturer Oenology and Sensory Studies The University of Adelaide 2002 - 2010 Lecturer Oenology and Sensory Studies The University of Adelaide 2001 - 2002 Senior Research Scientist TGR Biosciences 1998 - 2001 Post-Doctoral Research Fellow CSIRO Health Sciences and Nutrition
Awards and Achievements
Date Type Title Institution Name Country Amount 2016 Award Emerald Literati Network Highly Commended Paper - - -
Date Institution name Country Title 2008 The University of Adelaide Australia Post-Graduate Diploma in Oenology 1998 The University of Adelaide Australia Doctor of Philosophy, Biochemistry 1992 The University of Adelaide Australia Honours Degree for the Bachelor of Science, Biochemistry 1991 The University of Adelaide Australia Bachelor of Science
Year Citation 2022 Qesja, B., Bastian, S., & De Vos, S. (2022). Virtual Reality and Wine Tourism: An Abstract. In Developments in Marketing Science: Proceedings of the Academy of Marketing Science (pp. 235-236). Springer International Publishing.
2021 Ranaweera, R., Souza Gonzaga, L., Capone, D., Bastian, S., & Jeffery, D. (2021). Authenticity and traceability in the wine industry: From analytical chemistry to consumer perceptions. In A. Cifuentes (Ed.), Comprehensive Foodomics (pp. 452-480). Amsterdam, Netherlands: Elsevier.
2019 Bastian, S. E., Danner, L., Niimi, J., Ristic, R., & Johnson, T. (2019). Alcoholic beverages in context. In H. L. Meiselman (Ed.), Context The Effects of Environment on Product Design and Evaluation (pp. 605-630). United Kingdom: Woodhead Publishing Limited.
2019 Burzynska, J., Wang, Q. J., Spence, C., & Bastian, S. E. P. (2019). Taste the Bass: Low Frequencies Increase the Perception of Body and Aromatic Intensity in Red Wine. In C. Spence, F. R. Carvarlho, C. Velasco, & Q. J. Wang (Eds.), Auditory Contributions to Food Perception and Consumer Behaviour (pp. 169-194). Leiden, The Netherlands: BRILL.
2018 Johnson, T., Danner, L., & Bastian, S. (2018). Real World Examples of Wine Market Segments With a Focus on the Australian Market. In A. Fischer (Ed.), Reference Module in Food Science. Online: Elsevier.
2017 Johnson, T. E., Danner, L., & Bastian, S. E. P. (2017). Consumer Segmentation Methods for the Wine Market. In A. R. H. Fischer (Ed.), Reference Module in Food Science. Switzerland: Elsevier.
Year Citation 2017 Ristic, R., Johnson, T. E., Meiselman, H. L., Hoek, A. C., & Bastian, S. E. P. (2017). Wine Neophobia Scale.
- Understanding the drivers of terroir in the Barossa Valley. Australian Grape and Wine Authority (Wine Australia). $ 7,718,958 2017 Co-Investigator
- Designing a Unique Riverland Wine Product Category for Chinese Weddings. South Australian River Murray Sustainability – Industry-led Research Sub-Program (IRSP). $280,872 PIRSA 2015 Principal Investigator
- What exactly do Australian wine consumers like? Contextual effects on perceptions and preference and the role of the wine attributes that drive both emotions and willingness to pay using the online Triple-C- co-creation platform. Grape and Wine Research Development Corporation (GWRDC). $788, 881 2013 Principal Investigator
- Grape quality parameters that influence wine flavour and aroma: identification, confirmation and application to industry. GWRDC. $2,010,637 2013 Co-Investigator
- Decompressing harvest and preserving wine identity. GWRDC. $810,358 2013 Co-Investigator
- Towards elite mildew resistant selections suitable for industry use. GWRDC. $ 1,820,182 2013 Co-Investigator
- Molecular mapping, nutrition and value adding of almonds. Horticulture Australia Limited (HAL). $411,918. 2013 Co-Investigator
- Cell death in Shiraz (Vitis vinifera L.) berries: consequences for grape composition, quality and harvest timing in warm regions. GWRDC. $132,000 2009 Principal Investigator (with C. Collins)
- Effects of soil moisture level and nitrogen fertilization on fruit and wine green aroma compounds in Vitis vinifera L. Merlot. $22,000 2010 E&J Gallo Winery Principal Investigator with Dr Kerry Wilkinson, Dr Chris Ford, Dr Mike McCarthy (SARDI) Dr Nick Dokoozlian (Gallo).
- Influence of Cabernet Sauvignon grape maturity on extraction of colour phenolic components in wine. $37,000 2009-2010 E&J Gallo Winery Principal Investigator with Dr Chris Ford, Dr Peter Dry (AWRI), Dr Nick Dokoozlian (Gallo).
- Determination of NaCl thresholds in grape juice and wine. Fosters Group Australia $8,000, 2009 Principal Investigator
- Profiling the sensory properties of Australian Shiraz and defining Australian Shiraz wine consumers. Pernod-Ricard Pacific Pty Ltd research project grant $15,000, 2008 Principal Investigator
- Yeast modulation of wine aroma and the effect on consumer preference. GWRDC. $45,000 2007-2009 Co-Investigator with Dr Hentie Swiegers, Professor Sakkie Pretorius.
- Challenging the mechanism of astringency perception: Interaction of wine polyphenols with human oral epithelial cells. GWRDC. $45,000 2006-2008 Principal Investigator
- Cyclodextrins as novel wine fining agents. GWRDC. $105,000 2005-2007 Co-Investigator with Dr Paul Bowyer, Prof. Stephen Lincoln
- Sensory effects of bunch shading and exposure in Shiraz and Cabernet Sauvignon wines DPI Victoria, Mildura, 2006 $15,000, Principal Investigator
Course co-ordinator Sensory Studies II Undergraduate (2002- )
Course co-ordinator Sensory Studies Post-graduate (2002- )
Course co-ordinator Advances in Wine Science (2017 - )
Teach into Sensory Studies, Advances in Wine Science, Grape and Wine Production, Fermentation Technology, Viticultural Science.
Current Higher Degree by Research Supervision (University of Adelaide)
Date Role Research Topic Program Degree Type Student Load Student Name 2022 Co-Supervisor Examining Consumer Acceptance of Alternative and Gene-edited Traditional Grape Varieties Doctor of Philosophy Doctorate Full Time Ms Syuzanna Mosikyan 2022 Principal Supervisor Developing a semi-model food system to explain the development of flavour in complex plant-based meat analogues Doctor of Philosophy under a Jointly-awarded Degree Agreement with Doctorate Full Time Mr Adam John Douch 2021 Co-Supervisor Everyday entomophagy: An investigation into pathways for accelerated adoption of edible insects in Western food cultures Doctor of Philosophy under a Jointly-awarded Degree Agreement with Doctorate Full Time Miss Ishka Nicole Bless 2021 Principal Supervisor Sustaining the Australian wine industry using advanced knowledge of alternative, emerging wine grape varieties Doctor of Philosophy Doctorate Full Time Mrs Laura Veronica Mezei 2021 Principal Supervisor Understanding consumer behaviour regarding sustainability in the food and beverage section Doctor of Philosophy under a Jointly-awarded Degree Agreement with Doctorate Full Time Miss Hannah Lily Ford 2021 Principal Supervisor A Novel Population Phenotypic and Genetics-Based Approach to Understanding Sensory Preferences of the Global Consumer Doctor of Philosophy under a Jointly-awarded Degree Agreement with Doctorate Full Time Miss Gabriele Kavaliauskaite 2021 Principal Supervisor Connecting consumers with their food via innovative virtual experiences Doctor of Philosophy under a Jointly-awarded Degree Agreement with Doctorate Full Time Miss Imogen Catherine Lucinda Barker 2020 Co-Supervisor Influencing factors on the phyllosphere microbiome of Vitis spp. and the downstream consequences on the sensory profile of wine Doctor of Philosophy Doctorate Full Time Mr Brady Leigh Welsh 2020 Principal Supervisor From Brandewijn (Burnt Wine) to Bush Fires: New Directions in Australian Brandy Production Doctor of Philosophy Doctorate Full Time Hugh Holds
Past Higher Degree by Research Supervision (University of Adelaide)
Date Role Research Topic Program Degree Type Student Load Student Name 2020 - 2021 Co-Supervisor Sensory Characterisation of Australian Cabernet Sauvignon Wine Typicity Doctor of Philosophy Doctorate Full Time Dr Lira Souza Gonzaga 2018 - 2023 Principal Supervisor Understanding consumer sensory perception of beer and wine body Doctor of Philosophy under a Jointly-awarded Degree Agreement with Doctorate Full Time Ms Natalja Ivanova 2018 - 2022 Co-Supervisor Authentication of Australian Red Wines Using Fluorescence Spectroscopy and Machine Learning Classification Doctor of Philosophy Doctorate Full Time Mrs Ruchira Ranaweera 2017 - 2022 Co-Supervisor The suitability of indigenous Cypriot grape varieties to viticulture and oenology in Australia Doctor of Philosophy Doctorate Full Time Mr Alexander Willem Copper 2016 - 2020 Principal Supervisor Alternative Technologies to Modify and Measure Red Wine Astringency and Quality Doctor of Philosophy Doctorate Full Time Mr Wenyu Kang 2015 - 2019 Principal Supervisor The gastronomic experience of fine Australian wines of provenance and food pairings Doctor of Philosophy Doctorate Full Time Mr Marcell Kustos 2015 - 2020 Co-Supervisor Late Pruning to Delay Maturity and Preserve Wine Identity in Barossa Shiraz Doctor of Philosophy Doctorate Full Time Mr Martin Alejandro Moran 2015 - 2019 Principal Supervisor Testing Consumer Perception for a New Australian Wine Product for the Australasian Market: Sensory Properties, Chemical Composition and Consumer Acceptance of Shiraz Wine Containing Ganoderma lucidum Doctor of Philosophy Doctorate Full Time Mrs Anh Ngoc Hoang Nguyen 2014 - 2018 Co-Supervisor Selective Use of Winemaking Supplements to Modulate the Chemical Composition and Sensory Properties of Shiraz Wine Doctor of Philosophy Doctorate Full Time Miss Sijing Li 2013 - 2017 Co-Supervisor Development of Quality Assessment Tools for Chardonnay in Relation to Grape and Wine Composition Doctor of Philosophy Doctorate Full Time Dr Joanna Gambetta 2012 - 2016 Co-Supervisor Probiotic-Derived Factors as Potential Chemopreventive Agents for Intestinal Mucositis and Colon Cancer Doctor of Philosophy Doctorate Full Time Miss Hanru Wang 2011 - 2015 Co-Supervisor Alternatives to Oak Barrel Maturation: Influence on Composition, Sensory Properties and Consumer Acceptance of Wine. Doctor of Philosophy Doctorate Full Time Miss Anna Marie Crump 2011 - 2017 Principal Supervisor Potential for Natural Flavour Additives to Improve the Sensory Properties and Consumer Acceptance of Wine Doctor of Philosophy Doctorate Full Time Ms Yaelle Saltman 2010 - 2014 Co-Supervisor Characterisation of lees and Novel uses for Yeast Lees to Create New Wine Styles Doctor of Philosophy Doctorate Full Time Miss Yuanyuan Wang 2009 - 2012 Co-Supervisor Factors Affecting the Levels of 3 Isobutyl 2 Methoxpyrazine and C6 Compounds in Vitis Vinifera L Merlot Doctor of Philosophy Doctorate Full Time Mr Martin Pablo Mendez Costabel 2009 - 2015 Principal Supervisor Relationships between Berry Sensory Assessment and Wine Quality in Vitis vinifera L.Shiraz Doctor of Philosophy Doctorate Part Time Miss Sandra Milena Olarte Mantilla 2009 - 2012 Co-Supervisor The Influence of Cabernet Sauvignon Grape Maturity on the Concentration and Extraction of Colour and Phenolic Compounds in Wine Doctor of Philosophy Doctorate Full Time Miss Cynthia Yonker 2009 - 2013 Co-Supervisor Omega-3 Long Chain Polyunsaturated Fatty Acid (n-3 LCPUFA) Levels in Chicken Products Following Consumption of alpha-Linolenic Acid Enriched Diets Doctor of Philosophy Doctorate Full Time Mrs Lilik Kartikasari 2008 - 2012 Principal Supervisor Grape Sourced Bioactives: A Potential New Treatment Strategy for Intestinal Mucositis and Colon Cancer Doctor of Philosophy Doctorate Full Time Miss Ker Yeaw Cheah 2007 - 2013 Principal Supervisor Regionality and Drivers of Consumer Liking: The Case of Australian Shiraz in the Context of the Australian Domestic Wine Market Doctor of Philosophy Doctorate Full Time Mr Trent Johnson 2007 - 2010 Principal Supervisor The modulation of Sauvignon Blanc wine aroma through control of primary fermentation Doctor of Philosophy Doctorate Full Time Ms Ellena King 2006 - 2011 Co-Supervisor The Effect of Crop Load and Extended Ripening on Wine Quality and Vine Balance in Vitis vinifera cv. Cabernet Sauvignon Doctor of Philosophy Doctorate Part Time Miss Carrie McDonnell 2005 - 2009 Co-Supervisor Consequences of Extended Maceration for Red Wine Colour and Phenolics Doctor of Philosophy Doctorate Full Time Miss Venetia Joscelyne
Date Role Committee Institution Country 2017 - ongoing Member CRUSH 2017 Programme Organising Committee Wine Innovation Cluster Australia 2017 - ongoing Member Australian Society of Oenology and Viticulture 2017 Symposium Programme Committee Australian Society of Oenology and Viticulture - 2017 - ongoing Member School of Agriculture Food and Wine Research Committee University of Adelaide Australia 2016 - ongoing Member AWAC Scholarship selection committee Australian Society of Viticulture and Oenology Australia
Date Role Membership Country 2002 - ongoing Member Australian Society of Viticulture and Oenology Australia 2002 - ongoing - American Society of Enology and Viticulture United States
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