Susan Bastian

APrf Susan Bastian

Associate Professor

School of Agriculture, Food and Wine

College of Science

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

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
2025 Holds, H. R., Wilkinson, K. L., Jeffery, D. W., Jack, F., & Bastian, S. E. P. (2025). Production of prototype lab-scale oak barrel analogues using additive manufacturing. Oeno One, 59(1), 9 pages.
DOI
2025 Nanou, E., Metafa, M., Bastian, S. E. P., & Kotseridis, Y. (2025). Revealing the Unique Characteristics of Greek White Wine Made from Indigenous Varieties Through Volatile Composition and Sensory Properties. Beverages, 11(2), 33.
DOI Scopus2 WoS2
2025 Sáenz-Navajas, M. P., Ferreira, C., Bastian, S. E. P., & Jeffery, D. W. (2025). Bagging and boosting machine learning algorithms for modelling sensory perception from simple chemical variables: Wine mouthfeel as a case study. Food Quality and Preference, 129, 105494.
DOI Scopus1
2025 Holds, H., Wilkinson, K., Jeffery, D., Jack, F., & Bastian, S. (2025). Mitigating agricultural losses from wine grape exposure to wildfire smoke by distillation and barrel maturation: Sensory and chemical profiles of brandy spirit made from smoke tainted grapes.. Food chemistry, 483, 144153.
DOI
2025 Ford, H., Dolan, R., Goodman, S., Bastian, S., Pearson, W., & Corsi, A. M. (2025). Exploring consumers’ drinking behaviour regarding no-, low- and mid- alcohol wines: a systematic scoping review and guiding framework. Journal of Marketing Management, 41(7-8), 1-31.
DOI Scopus4 WoS2
2025 Nanou, E., Metafa, M., Bastian, S. E. P., Tempère, S., & Kotseridis, Y. (2025). Aroma profiling of Greek red wines: A comparative sensory and chemical analysis of Agiorgitiko and Xinomavro varieties. Journal of Food Composition and Analysis, 144, 107694.
DOI Scopus2 WoS1
2024 Kartikasari, L. R., Geier, M. S., Hughes, R. J., Bastian, S. E. P., & Gibson, R. A. (2024). Omega-3 content and sensory evaluation of scrambled eggs from two strains of laying hens fed diets enriched with alpha-linolenic acid. Journal of the Indonesian Tropical Animal Agriculture, 49(1), 16-28.
DOI Scopus1
2024 Kartikasari, L. R., Geier, M. S., Hughes, R. J., Bastian, S. E. P., & Gibson, R. A. (2024). Assessment of omega-3 and omega-6 fatty acid profiles and ratio of omega-6/omega-3 of white eggs produced by laying hens fed diets enriched with omega-3 rich vegetable oil. Open Agriculture, 9(1), 20220274-1-20220274-8.
DOI Scopus3 WoS3
2024 Ford, H., Zhang, Y., Gould, J., Danner, L., Bastian, S. E. P., & Yang, Q. (2024). Comparing motivations and barriers to reduce meat and adopt protein alternatives amongst meat-eaters in Australia, China and the UK. Food Quality and Preference, 118, 19 pages.
DOI Scopus27 WoS26
2024 Bless, I., Bastian, S. E. P., Gould, J., Yang, Q., & Wilkinson, K. L. (2024). Development of a lexicon for the sensory description of edible insects commercially available in Australia. Food Research International, 190, 114574-1-114574-11.
DOI Scopus7 WoS7 Europe PMC3
2024 Mosikyan, S., Dolan, R., Corsi, A. M., & Bastian, S. (2024). A systematic literature review and future research agenda to study consumer acceptance of novel foods and beverages. Appetite, 203, 17 pages.
DOI Scopus16 WoS14 Europe PMC3
2024 Schmidtke, L. M., Bastian, S. E. P., Bindon, K., Bonada, M., Boss, P. K., Bramley, R. G. V., . . . Collins, C. (2024). Exploring Interactions Between Vineyard Performance, Grape and Wine Composition and Subregional Boundaries—The Terroir of Barossa Shiraz. Australian Journal of Grape and Wine Research, 2024(1), 2622516-1-2622516-18.
DOI Scopus1 WoS1
2023 Ranaweera, R. K. R., Bastian, S. E. P., Gilmore, A. M., Capone, D. L., & Jeffery, D. W. (2023). Absorbance-transmission and fluorescence excitation-emission matrix (A-TEEM) with multi-block data analysis and machine learning for accurate intraregional classification of Barossa Shiraz wine. Food Control, 144, 1-8.
DOI Scopus9 WoS7
2023 Welsh, B. L., Eisenhofer Philipona, R., Bastian, S. E. P., & Kidd, S. P. (2023). Monitoring the viable grapevine microbiome to enhance the quality of wild wines. Microbiology Australia, 44(1), 13-17.
DOI Scopus4 WoS4
2023 Ford, H., Gould, J., Danner, L., Bastian, S. E. P., & Yang, Q. (2023). “I guess it's quite trendy”: A qualitative insight into young meat-eaters’ sustainable food consumption habits and perceptions towards current and future protein alternatives. Appetite, 190, 107025-1-107025-20.
DOI Scopus41 WoS38 Europe PMC10
2023 Ivanova, N., Yang, Q., Bastian, S. E. P., Wilkinson, K. L., Johnson, T. E., & Ford, R. (2023). The impact of varying key sensory attributes on consumer perception of beer body. Food Quality and Preference, 112, 13 pages.
DOI Scopus12 WoS12
2023 Long, J., Mezei, L., Souza-Gonzaga, L., Johnson, T. E., Corsi, A., & Bastian, S. E. P. (2023). Australian Red Wines Made from Non-Traditional, Emerging Red Grape Varieties: Distinguishing Sensory Profiles and Consumer Perceptions. OENO One, 57(4), 1-17.
DOI Scopus1
2023 Ford, H., Zhang, Y., Gould, J., Danner, L., Bastian, S. E. P., Ford, R., & Yang, Q. (2023). Applying regression tree analysis to explore willingness to reduce meat and adopt protein alternatives among Australia, China and the UK. Food Quality and Preference, 112, 105034.
DOI Scopus15 WoS14
2022 Copper, A. W., Koundouras, S., Bastian, S. E. P., Johnson, T. E., & Collins, C. (2022). Assessing the Response of Vitis vinifera L. cv. Xynisteri to Different Irrigation Regimes and Its Comparison to cvs. Maratheftiko, Shiraz and Sauvignon Blanc. Agronomy, 12(3), 22 pages.
DOI Scopus1 WoS1
2022 Ranaweera, R. K. R., Gilmore, A. M., Bastian, S. E. P., Capone, D., & Jeffery, D. (2022). Spectrofluorometric analysis to trace the molecular fingerprint of wine during the winemaking process and recognise the blending percentage of different varietal wines. OENO One, 56(1), 189-196.
DOI Scopus7 WoS5
2022 Hranilovic, A., Albertin, W., Capone, D. L., Gallo, A., Grbin, P. R., Danner, L., . . . Jiranek, V. (2022). Impact of Lachancea thermotolerans on Chemical Composition and Sensory Profiles of Viognier Wines. Journal of Fungi, 8(5), 474-1-474-20.
DOI Scopus19 WoS17 Europe PMC5
2022 Ivanova, N., Yang, Q., Bastian, S. E. P., Wilkinson, K. L., & Ford, R. (2022). Consumer understanding of beer and wine body: an exploratory study of an ill-defined concept. Food Quality and Preference, 98, 12 pages.
DOI Scopus16 WoS14
2022 Souza Gonzaga, L., Bastian, S. E. P., Capone, D. L., Danner, L., & Jeffery, D. W. (2022). Consumer perspectives of wine typicity and impact of region information on the sensory perception of Cabernet Sauvignon wines. Food Research International, 152, 10 pages.
DOI Scopus19 WoS18 Europe PMC5
2021 Souza Gonzaga, L., Bastian, S. E. P., Capone, D. L., Ranaweera, R. K. R., & Jeffery, D. W. (2021). Modelling Cabernet-Sauvignon wine sensory traits from spectrofluorometric data. OENO One, 55(4), 19-33.
DOI Scopus9 WoS7
2021 Barsby, J. P., Cowley, J. M., Leemaqz, S. Y., Grieger, J. A., McKeating, D. R., Perkins, A. V., . . . Bianco-Miotto, T. (2021). Nutritional properties of selected superfood extracts and their potential health benefits. PeerJ, 9, e12525-1-e12525-20.
DOI Scopus18 WoS14 Europe PMC9
2021 Moran, M. A., Bastian, S. E., Petrie, P. R., & Sadras, V. O. (2021). Impact of late pruning and elevated ambient temperature on Shiraz wine chemical and sensory attributes. Australian Journal of Grape and Wine Research, 27(1), 42-51.
DOI Scopus8 WoS6
2021 Souza Gonzaga, L., Capone, D. L., Bastian, S. E. P., & Jeffery, D. W. (2021). Defining wine typicity: sensory characterisation and consumer perspectives. Australian Journal of Grape and Wine Research, 27(2), 24+-256.
DOI Scopus47 WoS44
2021 Hranilovic, A., Albertin, W., Capone, D. L., Gallo, A., Grbin, P. R., Danner, L., . . . Jiranek, V. (2021). Impact of Lachancea thermotolerans on chemical composition and sensory profiles of Merlot wines. Food Chemistry, 349, 129015-1-129015-15.
DOI Scopus85 WoS77 Europe PMC33
2021 Copper, A. W., Collins, C., Bastian, S. E. P., Johnson, T. E., & Capone, D. L. (2021). Preliminary investigation of potent thiols in Cypriot wines made from indigenous grape varieties Xynisteri, Maratheftiko and Giannoudhi. Oeno One, 55(1), 223-234.
DOI Scopus3 WoS3
2021 Mezei, L. V., Johnson, T. E., Goodman, S., Collins, C., & Bastian, S. E. P. (2021). Meeting the demands of climate change: Australian consumer acceptance and sensory profiling of red wines produced from non-traditional red grape varieties. Oeno One, 55(2), 29-46.
DOI Scopus21 WoS21
2021 Ranaweera, R. K. R., Gilmore, A. M., Capone, D. L., Bastian, S. E. P., & Jeffery, D. W. (2021). Spectrofluorometric analysis combined with machine learning for geographical and varietal authentication, and prediction of phenolic compound concentrations in red wine. Food Chemistry, 361(130149), 1-9.
DOI Scopus45 WoS39 Europe PMC18
2021 Kartikasari, L. R., Geier, M. S., Hughes, R. J., Bastian, S. E. P., & Gibson, R. A. (2021). Omega-3 fatty acid levels and sensory quality of eggs following consumption
of alpha-linolenic acid enriched diets. Food Research, 5(S2), 57-64.
DOI Scopus6
2021 Kustos, M., Goodman, S., Jeffery, D. W., & Bastian, S. E. P. (2021). Appropriate food and wine pairings and wine provenance information: Potential tools for developing memorable dining experiences. Food Quality and Preference, 94, 1-11.
DOI Scopus22 WoS21
2021 Ranaweera, R. K. R., Capone, D. L., Bastian, S. E. P., Cozzolino, D., & Jeffery, D. W. (2021). A review of wine authentication using spectroscopic approaches in combination with chemometrics. Molecules, 26(14), 4334-1-4334-15.
DOI Scopus62 WoS50 Europe PMC26
2021 Böttcher, C., Johnson, T. E., Burbidge, C. A., Nicholson, E. L., Boss, P. K., Maffei, S. M., . . . Davies, C. (2021). Use of auxin to delay ripening: sensory and biochemical evaluation of Cabernet Sauvignon and Shiraz. Australian Journal of Grape and Wine Research, 28(2), 10 pages.
DOI Scopus12 WoS12
2021 Niimi, J., Liland, K. H., Tomic, O., Jeffery, D. W., Bastian, S. E. P., & Boss, P. K. (2021). Prediction of wine sensory properties using mid-infrared spectra of Cabernet Sauvignon and Chardonnay grape berries and wines. Food chemistry, 344, 1-9.
DOI Scopus15 WoS13 Europe PMC4
2021 Ranaweera, R. K. R., Gilmore, A. M., Capone, D. L., Bastian, S. E. P., & Jeffery, D. W. (2021). Authentication of the geographical origin of Australian Cabernet Sauvignon wines using spectrofluorometric and multi-element analyses with multivariate statistical modelling. Food Chemistry, 335(127592), 1-8.
DOI Scopus63 WoS54 Europe PMC29
2020 Saltman, Y., Culbert, J. A., Johnson, T. E., Ristic, R., Wilkinson, K. L., & Bastian, S. E. P. (2020). Impact of Bottle Aging on the Composition and Sensory Properties of Flavored Chardonnay and Shiraz Wines.. Foods (Basel, Switzerland), 9(9), 14 pages.
DOI Scopus7 WoS6 Europe PMC1
2020 Souza Gonzaga, L., Capone, D., Bastian, S., Danner, L., & Jeffery, D. (2020). Sensory typicity of regional Australian Cabernet Sauvignon wines according to expert evaluations and descriptive analysis. Food Research International, 138(Pt A), 109760-1-109760-9.
DOI Scopus35 WoS27 Europe PMC10
2020 Danner, L., Johnson, T. E., Ristic, R., Meiselman, H. L., & Bastian, S. E. P. (2020). Consumption Context Effects on Fine Wine Consumer Segments’ Liking and Emotions. Foods, 9(12), 1-17.
DOI Scopus28 WoS27 Europe PMC9
2020 Kustos, M., Gambetta, J. M., Jeffery, D. W., Heymann, H., Goodman, S., & Bastian, S. E. P. (2020). A matter of place: sensory and chemical characterisation of fine Australian Chardonnay and Shiraz wines of provenance. Food Research International, 130, 1-11.
DOI Scopus49 WoS48 Europe PMC14
2020 Niimi, J., Tomic, O., Næs, T., Bastian, S. E. P., Jeffery, D. W., Nicholson, E. L., . . . Boss, P. K. (2020). Objective measures of grape quality: From Cabernet Sauvignon grape composition to wine sensory characteristics. LWT, 123, 9 pages.
DOI Scopus34 WoS29 Europe PMC1
2020 Nguyen, A. N. H., Johnson, T. E., Jeffery, D. W., Capone, D. L., Danner, L., & Bastian, S. E. P. (2020). Sensory and chemical drivers of wine consumers' preference for a new shiraz wine product containing ganoderm alucidum extract as a novel ingredient. Foods, 9(2), 1-14.
DOI Scopus23 WoS21 Europe PMC7
2020 Kustos, M., Heymann, H., Jeffery, D. W., Goodman, S., & Bastian, S. E. P. (2020). Intertwined: What makes food and wine pairings appropriate?. Food Research International, 136, 16 pages.
DOI Scopus23 WoS20 Europe PMC6
2020 Kang, W., Bindon, K. A., Wang, X., Muhlack, R. A., Smith, P. A., Niimi, J., & Bastian, S. (2020). Chemical and Sensory Impacts of Accentuated Cut Edges (ACE) Grape Must Polyphenol Extraction Technique on Shiraz Wines. Foods, 9(8), 1027.
DOI Scopus17 WoS16 Europe PMC9
2020 Copper, A. W., Karaolis, C., Koundouras, S., Savvides, S., Bastian, S. E. P., Johnson, T. E., & Collins, C. (2020). Vine performance benchmarking of indigenous Cypriot grape varieties Xynisteri and Maratheftiko. Oeno One, 54(4), 935-954.
DOI Scopus6 WoS5
2019 Nguyen, A. N. H., Capone, D. L., Johnson, T. E., Jeffery, D. W., Danner, L., & Bastian, S. E. P. (2019). Volatile composition and sensory profiles of a shiraz wine product made with pre- and post-fermentation additions of Ganoderma Lucidum extract. Foods, 8(11), 1-17.
DOI Scopus22 WoS16 Europe PMC8
2019 Kang, W., Muhlack, R. A., Bindon, K. A., Smith, P. A., Niimi, J., & Bastian, S. E. P. (2019). Potato Protein Fining of Phenolic Compounds in Red Wine: A Study of the Kinetics and the Impact of Wine Matrix Components and Physical Factors.. Molecules, 24(24), 13 pages.
DOI Scopus9 WoS8 Europe PMC5
2019 Souza Gonzaga, L., Capone, D. L., Bastian, S. E. P., Danner, L., & Jeffery, D. W. (2019). Using content analysis to characterise the sensory typicity and quality judgements of Australian Cabernet Sauvignon wines. Foods, 8(12), 1-19.
DOI Scopus27 WoS22 Europe PMC6
2019 Niimi, J., Danner, L., & Bastian, S. E. (2019). Wine leads us by our heart not our head: emotions and the wine consumer. Current Opinion in Food Science, 27, 23-28.
DOI Scopus32 WoS27
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. Multisensory Research, 32(4-5), 429-454.
DOI Scopus20 WoS16 Europe PMC7
2019 Kustos, M., Goodman, S., Jeffery, D. W., & Bastian, S. E. P. (2019). Using consumer opinion to define New World fine wine: Insights for hospitality. International Journal of Hospitality Management, 83, 180-189.
DOI Scopus30 WoS28
2019 Kang, W., Niimi, J., Muhlack, R. A., Smith, P. A., & Bastian, S. E. P. (2019). Dynamic characterization of wine astringency profiles using modified progressive profiling. Food Research International, 120, 244-254.
DOI Scopus23 WoS18 Europe PMC8
2019 Danner, L., Niimi, J., Wang, Y., Kustos, M., Muhlack, R. A., & Bastian, S. E. P. (2019). Dynamic viscosity levels of dry red and white wines and determination of perceived viscosity difference thresholds. American Journal of Enology and Viticulture, 70(2), 205-211.
DOI Scopus10 WoS10
2019 Ristic, R., Danner, L., Johnson, T., Meiselman, H., Hoek, A., Jiranek, V., & Bastian, S. (2019). Wine-related aromas for different seasons and occasions: hedonic and emotional responses of wine consumers from Australia, UK and USA. Food Quality and Preference, 71, 250-260.
DOI Scopus61 WoS52 Europe PMC17
2019 Gambetta, J., Cozzolino, D., Bastian, S., & Jeffery, D. (2019). Classification of Chardonnay grapes according to geographical indication and quality grade using attenuated total reflectance mid-infrared spectroscopy. Food Analytical Methods, 12(1), 239-245.
DOI Scopus18 WoS15
2019 Nguyen, A., Johnson, T., Jeffery, D., Danner, L., & Bastian, S. (2019). A cross-cultural examination of Australian, Chinese and Vietnamese consumers’ attitudes towards a new Australian wine product containing Ganoderma lucidum extract. Food Research International, 115, 393-399.
DOI Scopus24 WoS22 Europe PMC8
2018 Li, S., Bindon, K., Bastian, S., & Wilkinson, K. (2018). Impact of commercial oenotannin and mannoprotein products on the chemical and sensory properties of Shiraz wines made from sequentially harvested fruit. Foods, 7(12), 204-1-204-17.
DOI Scopus17 WoS12 Europe PMC6
2018 Niimi, J., Boss, P. K., Jeffery, D. W., & Bastian, S. E. P. (2018). Linking the sensory properties of chardonnay grape Vitis vinifera cv. berries to wine characteristics. American Journal of Enology and Viticulture, 69(2), 113-124.
DOI Scopus8 WoS7
2018 Moran, M., Bastian, S., Petrie, P., & Sadras, V. (2018). Late pruning impacts on chemical and sensory attributes of Shiraz wine. Australian Journal of Grape and Wine Research, 24(4), 469-477.
DOI Scopus23 WoS18
2018 Danner, L., Crump, A., Croker, A., Gambetta, J., Johnson, T., & Bastian, S. (2018). Comparison of Rate-All-That-Apply and Descriptive Analysis for the Sensory Profiling of Wine. American Journal of Enology and Viticulture, 69(1), 12-21.
DOI Scopus68 WoS64
2018 Kang, W., Niimi, J., & Bastian, S. (2018). Reduction of red wine astringency perception using vegetable protein fining agents. American Journal of Enology and Viticulture, 69(1), 22-31.
DOI Scopus26 WoS24
2018 Olarte Mantilla, S. M., Collins, C., Patrick, G. I., Kidman, C. M., Ristic, R., Boss, P. K., . . . Bastian, S. E. P. (2018). Shiraz (Vitis vinifera L.) berry and wine sensory profiles and composition are modulated by rootstocks. American Journal of Enology and Viticulture, 69(1), 32-44.
DOI Scopus29 WoS26
2018 Niimi, J., Boss, P. K., & Bastian, S. E. P. (2018). Sensory profiling and quality assessment of research Cabernet Sauvignon and Chardonnay wines; quality discrimination depends on greater differences in multiple modalities. Food Research International, 106, 304-316.
DOI Scopus27 WoS21 Europe PMC6
2018 Niimi, J., Tomic, O., Næs, T., Jeffery, D. W., Bastian, S. E. P., & Boss, P. K. (2018). Application of sequential and orthogonalised-partial least squares (SO-PLS) regression to predict sensory properties of Cabernet Sauvignon wines from grape chemical composition. Food Chemistry, 256, 195-202.
DOI Scopus32 WoS30 Europe PMC8
2018 Lotfollahi, Z., Mashtoub, S., Howarth, G., Chartier, L., Simson, L., Cheah, K., & Bastian, S. (2018). Comparative effects of mistletoe extracts in combination with 5-Fluorouracil on viability of IEC-6 and Caco-2 intestinal epithelial cells. Australian Journal of Herbal and Naturopathic Medicine, 30(4), 174-179.
Scopus1
2017 Bastian, S. E. P. (2017). Berry measures and volatile compounds and quality in Shiraz (Vitis vinifera L) wines are modulated by rootstocks. American Journal of Enology and Viticulture.
2017 Niimi, J., Danner, L., Li, L., Bossan, H., & Bastian, S. E. P. (2017). Wine consumers' subjective responses to wine mouthfeel and understanding of wine body. Food Research International, 99(1), 115-122.
DOI Scopus64 WoS55 Europe PMC21
2017 Danner, L., Johnson, T., Ristic, R., Meiselman, H., & Bastian, S. (2017). “I like the sound of that!” Wine descriptions influence consumers' expectations, liking, emotions and willingness to pay for Australian white wines. Food Research International, 99(Pt 1), 263-274.
DOI Scopus71 WoS62 Europe PMC21
2017 Whittaker, A., Zhu, Y., Howarth, G. S., Loung, C., Bastian, S. E. P., & Wirthensohn, M. G. (2017). Effects of commercially produced almond by-products on chemotherapy-induced mucositis in rats. World Journal of Gastrointestinal Pathophysiology, 8(4), 176-187.
DOI Europe PMC6
2017 Niimi, J., Liu, M., & Bastian, S. (2017). Flavour-tactile cross-modal sensory interactions: the case for astringency. Food Quality and Preference, 62, 106-110.
DOI Scopus11 WoS8
2017 Jiang, W., Niimi, J., Ristic, R., & Bastian, S. (2017). The effects of immersive context and wine flavor on consumer wine flavor perception and emotions elicited. American Journal of Enology and Viticulture, 68(1), 1-10.
DOI Scopus40 WoS37
2017 Gambetta, J., Schmidtke, L., Wang, J., Cozzolino, D., Bastian, S., & Jeffery, D. (2017). Relating expert quality ratings of Australian chardonnay wines to volatile composition and production method. American Journal of Enology and Viticulture, 68(1), 39-48.
DOI Scopus19 WoS19
2017 Wang, H., Jatmiko, Y., Bastian, S., Mashtoub, S., & Howarth, G. (2017). Effects ofs from Escherichia coli Nissle 1917 and Faecalibacterium prausnitzii on intestinal epithelial cells and a rat model of 5-fluorouracil-induced mucositis. Nutrition and Cancer, 69(2), 307-318.
DOI Scopus26 WoS22 Europe PMC20
2017 Gambetta, J., Cozzolino, D., Bastian, S., & Jeffery, D. (2017). Exploring the effects of geographical origin on the chemical composition and quality grading of Vitis vinifera L. Cv. chardonnay grapes. Molecules, 22(2), 17 pages.
DOI Scopus28 WoS26 Europe PMC11
2017 Li, S., Bindon, K., Bastian, S., Jiranek, V., & Wilkinson, K. (2017). Use of winemaking supplements to modify the composition and sensory properties of Shiraz wine. Journal of Agricultural and Food Chemistry, 65(7), 1353-1364.
DOI Scopus57 WoS51 Europe PMC29
2017 Niimi, J., Boss, P. K., Jeffery, D., & Bastian, S. E. (2017). Linking the sensory and composition of Vitis vinifera cv.Cabernet Sauvignon grape berries to wine. American Journal of Enology and Viticulture, 68(3), 357-368.
DOI Scopus14 WoS14
2017 Saltman, Y., Johnson, T., Wilkinson, K., Ristic, R., Norris, L., & Bastian, S. (2017). Natural flavor additives influence the sensory perception and consumer liking of Australian Chardonnay and Shiraz wines. American Journal of Enology and Viticulture, 68(2), 243-251.
DOI Scopus14 WoS11
2016 Ristic, R., Johnson, T., Meiselman, H., Hoek, A., & Bastian, S. (2016). Towards development of a Wine Neophobia Scale (WNS): measuring consumer wine neophobia using an adaptation of The Food Neophobia Scale (FNS). Food Quality and Preference, 49, 161-167.
DOI Scopus33 WoS27 Europe PMC1
2016 Danner, L., Ristic, R., Johnson, T., Meiselman, H., Hoek, A., Jeffery, D., & Bastian, S. (2016). Context and wine quality effects on consumers' mood, emotions, liking and willingness to pay for Australian Shiraz wines. Food Research International, 89(1), 254-265.
DOI Scopus113 WoS104 Europe PMC44
2016 Ristic, R., Cozzolino, D., Jeffery, D., Gambetta, J., & Bastian, S. (2016). Prediction of phenolic composition of shiraz wines using attenuated total reflectance mid-infrared (ATR-MIR) spectroscopy. American Journal of Enology and Viticulture, 67(4), 460-465.
DOI Scopus10 WoS6
2016 Gambetta, J., Cozzolino, D., Bastian, S., & Jeffery, D. (2016). Towards the Creation of a Wine Quality Prediction Index: Correlation of Chardonnay Juice and Wine Compositions from Different Regions and Quality Levels. Food Analytical Methods, 9(10), 2842-2855.
DOI Scopus28 WoS25
2015 Saltman, Y., Johnson, T., Wilkinson, K., & Bastian, S. (2015). Australian wine consumers’ acceptance of and attitudes toward the use of additives in wine and food production. International Journal of Wine Research, 2015(7), 83-92.
DOI Scopus22
2015 Mantilla, S., Collins, C., Iland, P., Kidman, C., Ristic, R., Hasted, A., . . . Bastian, S. (2015). Relationships between grape and wine sensory attributes and compositional measures of cv. Shiraz. American Journal of Enology and Viticulture, 66(2), 177-186.
DOI Scopus10 WoS9
2015 Johnson, T., & Bastian, S. (2015). A fine wine instrument - an alternative for segmenting the australian wine market. International Journal of Wine Business Research, 27(3), 182-202.
DOI Scopus34 WoS31
2015 Crump, A., Johnson, T., Wilkinson, K., & Bastian, S. (2015). Influence of oak maturation regimen on composition, sensory properties, quality, and consumer acceptability of cabernet sauvignon wines. Journal of Agricultural and Food Chemistry, 63(5), 1593-1600.
DOI Scopus27 WoS24 Europe PMC9
2015 Wang, H., Bastian, S., Lawrence, A., & Howarth, G. (2015). Factors derived from escherichia coli nissle 1917, grown in different growth media, enhance cell death in a model of 5-fluorouracil-induced caco-2 intestinal epithelial cell damage. Nutrition and Cancer, 67(2), 316-326.
DOI Scopus9 WoS9 Europe PMC9
2015 Davies, C., Nicholson, E., Böttcher, C., Burbidge, C., Bastian, S., Harvey, K., . . . Boss, P. (2015). Shiraz wines made from grape berries (vitis vinifera) delayed in ripening by plant growth regulator treatment have elevated rotundone concentrations and "pepper" flavor and aroma. Journal of Agricultural and Food Chemistry, 63(8), 2137-2144.
DOI Scopus37 WoS33 Europe PMC15
2015 Ward, S., Petrie, P., Johnson, T., Boss, P., & Bastian, S. (2015). Unripe Berries and Petioles in Vitis vinifera cv. Cabernet Sauvignon fermentations affect sensory and chemical profiles. American Journal of Enology and Viticulture, 66(4), 435-443.
DOI Scopus28 WoS25
2015 Wang, H., Bastian, S. E. P., & Howarth, G. S. (2015). Factors Derived from <i>Faecalibacterium prausnitzii</i> further promote 5-Fluorouracil-induced cell death but increase transepithelial electrical resistance in transformed colonic epithelial cells. JOURNAL OF GASTROENTEROLOGY AND HEPATOLOGY, 30, 175.
2014 Crump, A., Johnson, T., Bastian, S., Bruwer, J., & Wilkinson, K. (2014). Consumers' knowledge of and attitudes toward the role of oak in winemaking. International Journal of Wine Research, 6, 21-30.
DOI Scopus9
2014 Bastian, S., Ristic, R., Johnson, T., & Hoek, A. (2014). Consumer insights: Feeling the flavour: The wine industry gets emotional.. Wine and Viticulture Journal, 29(2), 66-70.
2014 Cheah, K., Howarth, G., Bindon, K., Kennedy, J., & Bastian, S. (2014). Low molecular weight procyanidins from grape seeds enhance the impact of 5-Fluorouracil chemotherapy on Caco-2 human colon cancer cells. PLoS One, 9(6), e98921-1-e98921-8.
DOI Scopus53 WoS44 Europe PMC32
2014 Wang, H., Bastian, S., Cheah, K., Lawrence, A., & Howarth, G. (2014). Escherichia coli Nissle 1917-derived factors reduce cell death and late apoptosis and increase transepithelial electrical resistance in a model of 5-fluorouracil-induced intestinal epithelial cell damage. Cancer Biology & Therapy, 15(5), 560-569.
DOI Scopus16 WoS16 Europe PMC13
2014 Cheah, K., Howarth, G., & Bastian, S. (2014). Grape seed extract dose-responsively decreases disease severity in a rat model of mucositis; concomitantly enhancing chemotherapeutic effectiveness in colon cancer cells. PLoS One, 9(1), e85184-1-e85184-11.
DOI Scopus50 WoS48 Europe PMC40
2014 Mendez-Costabel, M., Wilkinson, K., Bastian, S., Jordans, C., McCarthy, M., Ford, C., & Dokoozlian, N. (2014). Effect of winter rainfall on yield components and fruit green aromas of Vitis vinifera L. cv. Merlot in California. Australian Journal of Grape and Wine Research, 20(1), 100-110.
DOI Scopus36 WoS32
2014 Mendez-Costabel, M., Wilkinson, K., Bastian, S., Jordans, C., McCarthy, M., Ford, C., & Dokoozlian, K. (2014). Effect of increased irrigation and additional nitrogen fertilisation on the concentration of green aroma compounds in Vitis vinifera L. Merlot fruit and wine. Australian Journal of Grape and Wine Research, 20(1), 80-90.
DOI Scopus51 WoS43
2014 de Loryn, L., Petrie, P., Hasted, A., Johnson, T., Collins, C., & Bastian, S. (2014). Evaluation of sensory thresholds and perception of sodium chloride in grape juice and wine. American Journal of Enology and Viticulture, 65(1), 124-133.
DOI Scopus26 WoS25
2014 Gambetta, J., Bastian, S., Cozzolino, D., & Jeffery, D. (2014). Factors influencing the aroma composition of Chardonnay wines. Journal of Agricultural and Food Chemistry, 62(28), 6512-6534.
DOI Scopus137 WoS115 Europe PMC51
2013 Mendez Costabel, M., Wilkinson, K., Bastian, S., McCarthy, M., Ford, C., & Dokoozlian, N. (2013). Seasonal and regional variation of green aroma compounds in commercial vineyards of vitis vinifera L. Merlot in California. American Journal of Enology and Viticulture, 64(4), 430-436.
DOI Scopus27 WoS25
2013 Olarte Mantilla, S., Collins, C., Iland, P., Kidman, C., Jordans, C., & Bastian, S. (2013). Comparison of sensory attributes of fresh and frozen wine grape berries using Berry Sensory Assessment. Australian Journal of Grape and Wine Research, 19(3), 349-357.
DOI Scopus14 WoS14
2013 Wang, H., Bastian, S., & Howarth, G. (2013). Newly developed synbiotics and the chemotherapy-damaged gut. Journal of Evidence-Based Complementary & Alternative Medicine, 18(3), 198-208.
DOI Scopus4 WoS4
2013 Johnson, T., Hasted, A., Ristic, R., & Bastian, S. (2013). Multidimensional scaling (MDS), cluster and descriptive analyses provide preliminary insights into Australian Shiraz wine regional characteristics. Food Quality and Preference, 29(2), 174-185.
DOI Scopus41 WoS36 Europe PMC11
2013 Cheah, K., Bastian, S., Acott, T., Mashtoub, S., Lymn, K., & Howarth, G. (2013). Grape seed extract reduces the severity of selected disease markers in the proximal colon of dextran sulphate sodium-induced colitis in rats. Digestive Diseases and Sciences, 58(4), 970-977.
DOI Scopus69 WoS54 Europe PMC44
2012 Olarte Mantilla, S., Collins, C., Iland, P., Johnson, T., & Bastian, S. (2012). Review: Berry sensory assessment: concepts and practices for assessing winegrapes' sensory attributes. Australian Journal of Grape and Wine Research, 18(3), 245-255.
DOI Scopus21 WoS16
2012 King, E., Johnson, T., Bastian, S., Osidacz, P., & Francis, I. (2012). Consumer liking of white wines: segmentation using self-reported wine liking and wine knowledge. The International Journal of Wine Business Research, 24(1), 33-46.
DOI Scopus38 WoS28
2011 Somogyi, S., Li, C., Johnson, T., Bruwer, J., & Bastian, S. (2011). The underlying motivations of Chinese wine consumer behaviour. Asia Pacific Journal of Marketing and Logistics, 23(4), 473-485.
DOI Scopus80 WoS65
2011 King, E., Osidacz, P., Curtin, C., Bastian, S., & Francis, I. (2011). Assessing desirable levels of sensory properties in Sauvignon Blanc wines - consumer preferences and contribution of key aroma compounds. Australian Journal of Grape and Wine Research, 17(2), 169-180.
DOI Scopus76 WoS69
2010 Lohitnavy, N., Bastian, S., & Collins, C. (2010). Berry sensory attributes correlate with compositional changes under different viticultural management of Semillon (Vitis vinifera L.). Food Quality and Preference, 21(7 Sp Iss), 711-719.
DOI Scopus26 WoS22 Europe PMC3
2010 Lohitnavy, N., Bastian, S., & Collins, C. (2010). Early leaf removal increases flower abscission in Vitis vinifera 'Semillon'. Vitis, 49(2), 51-53.
Scopus18 WoS14
2010 King, E., Kievit, R., Curtin, C., Swiegers, J., Bastian, S., Pretorius, I., & Francis, I. (2010). The effect of multiple yeasts co-inoculations on Sauvignon Blanc wine aroma composition, sensory properties and consumer preference. Food Chemistry, 122(3), 618-626.
DOI Scopus90 WoS74 Europe PMC24
2010 Bastian, S., Collins, C., & Johnson, T. (2010). Understanding consumer preferences for Shiraz wine and Cheddar cheese pairings. Food Quality and Preference, 21(7 Sp Iss), 668-678.
DOI Scopus80 WoS71 Europe PMC15
2010 Rochfort, S., Ezernieks, V., Bastian, S., & Downey, M. (2010). Sensory attributes of wine influenced by variety and berry shading discriminated by NMR metabolomics. Food Chemistry, 121(4), 1296-1304.
DOI Scopus67 WoS62 Europe PMC30
2009 Schultz, C., Apps, D., Johnson, T., & Bastian, S. (2009). Testing consumer acceptability of new crops: an integrated sensory and marketing approach using muntries, an Australian native berry. Food Australia, 61(8), 335-341.
Scopus7 WoS5
2009 Bastian, S., Payne, C., Perrenoud, B., Joscelyne, V., & Johnson, T. (2009). Comparisons between Australian consumers' and industry experts' perceptions of ideal wine and cheese combinations. Australian Journal of Grape and Wine Research, 15(2), 175-184.
DOI Scopus41 WoS30
2009 Cheah, K., Howarth, G., Yazbek, R., Wright, T., Whitford, E., Payne, C., . . . Bastian, S. (2009). Grape seed extract protects IEC-6 cells from chemotherapy-induced cytotoxicity and improves parameters of small intestinal mucositis in rats with experimentally-induced mucositis. Cancer Biology & Therapy, 8(4), 382-390.
DOI Scopus67 WoS63 Europe PMC52
2009 Payne, C., Bowyer, P., Herderich, M., & Bastian, S. (2009). Interaction of astringent grape seed procyanidins with oral epithelial cells. Food Chemistry, 115(2), 551-557.
DOI Scopus81 WoS71 Europe PMC35
2009 Johnson, T. E., & Bastian, S. E. P. (2009). Erratum: A preliminary study of the relationship between Australian wine consumers' wine expertise and their wine purchasing and consumption behaviour.(Australian Journal of Grape and Wine Research 13 (186-197)). Australian Journal of Grape and Wine Research, 15(2), 194.
DOI
2008 Cheah, K. Y., Bastian, S. E., Butler, R. N., Payne, C., Lymn, K. A., Yazbeck, R., . . . Howarth, G. S. (2008). An extract from grape seed protects IEC-6 cells from chemotherapy-induced cytotoxicity and improves parameters of small intestinal mucositis in rats with experimentally-induced mucositis. GASTROENTEROLOGY, 134(4), A530.
2008 King, E., Swiegers, J., Travis, B., Francis, I., Bastian, S., & Pretorius, I. (2008). Coinoculated Fermentations Using Saccharomyces Yeasts Affect the Volatile Composition and Sensory Properties of Vitis vinifera L. cv. Sauvignon Blanc Wines. Journal of Agricultural and Food Chemistry, 56(22), 10829-10837.
DOI Scopus77 WoS74 Europe PMC46
2007 Somogyi, S., Li, C., Johnson, T., Bruwer, J., & Bastian, S. (2007). Chinese consumer preferences: Shiraz spritzer, anyone?. Australian & New Zealand Grapegrower & Winemaker, 516(January), 84-87.
2007 Joscelyne, V., Downey, M., Mazza, M., & Bastian, S. (2007). Partial shading of Cabernet Sauvignon and Shiraz vines altered wine color and mouthfeel attributes but increased exposure had little impact. Journal of Agricultural and Food Chemistry, 55(26), 10888-10896.
DOI Scopus48 WoS42 Europe PMC11
2007 Johnson, T., & Bastian, S. (2007). A preliminary study of the relationship between Australian wine consumers' wine expertise and their wine purchasing and consumption behaviour. Australian Journal of Grape and Wine Research, 13(3), 186-197.
DOI Scopus82 WoS73
2005 Ford, C., Bastian, S., Bowyer, P., Grbin, P., Jiranek, V., Jones, G., & Tyerman, S. (2005). Winemaking takes a turn for the better at the University of Adelaide. Australian & New Zealand Grapegrower & Winemaker, 498, 86.
2005 Bruwer, J., Li, C., Bastian, S., & Alant, K. (2005). Consumer household role structures and other influencing factors on wine-buying and consumption. Australian and New Zealand Wine Industry Journal, 20(4), 37-42.
2005 Bruwer, J., Alant, K., Li, C., & Bastian, S. (2005). Wine consumers and makers: are they speaking the same language?. Australian & New Zealand Grapegrower & Winemaker, 496(May), 80-84.
2005 Bruwer, J., Alant, K., Li, C., & Bastian, S. (2005). Consumer household role structure and other influencing factors on wine buying and consumption. Australian & New Zealand Grapegrower & Winemaker, 503(December), 50-58.
2003 Howarth, G., Bastian, S., Dunbar, A., & Goddard, C. (2003). Betacellulin promotes growth of the gastrointestinal organs and effects a diuresis in normal rats. Growth Factors, 21(2), 79-86.
DOI Scopus10 WoS7 Europe PMC7
2001 Bastian, S. E. P., Dunbar, A. J., Priebe, I. K., Owens, P. C., & Goddard, C. (2001). Measurement of betacellulin levels in bovine serum, colostrum and milk. Journal of Endocrinology, 168(1), 203-212.
DOI Scopus27 WoS21 Europe PMC9
2000 Bastian, S. E. P., Walton, P. E., & Belford, D. A. (2000). Transport of circulating IGF-I and LR3IGF-I from blood to extracellular wound fluid sites in rats. Journal of Endocrinology, 164(1), 77-86.
DOI Scopus9 WoS8 Europe PMC7
2000 Howarth, G. S., Bastian, S. E., Dunbar, A. J., Kallincos, N. C., & Goddard, C. (2000). Systemic administration of betacellulin to rats promotes growth of the gastrointestinal organs.. GASTROENTEROLOGY, 118(4), A558-A559.
DOI
1999 Bastian, S. E. P., Walton, P. E., Ballard, F. J., & Belford, D. A. (1999). Transport of IGF-I across epithelial cell monolayers. Journal of Endocrinology, 162(3), 361-369.
DOI Scopus28 WoS26 Europe PMC20
1997 Bastian, S. E. P., Walton, P. E., & Belford, D. A. (1997). Paracellular transport of insulin-like growth factor-I (IGF-I) across human umbilical vein endothelial cell monolayers. Journal of Cellular Physiology, 170(3), 290-298.
DOI Scopus22 WoS21 Europe PMC17
1994 Lord, A. P. D., Bastian, S. E. P., Read, L. C., Walton, P. E., & Ballard, F. J. (1994). Differences in the association of insulin-like growth factor-I (IGF-I) and IGF-I variants with rat, sheep, pig, human and chicken plasma-binding proteins. Journal of Endocrinology, 140(3), 475-482.
DOI Scopus32 WoS30 Europe PMC12
1993 Bastian, S. E. P., Walton, P. E., Wallace, J. C., & Ballard, F. J. (1993). Plasma clearance and tissue distribution of labelled insulin-like growth factor-I (IGF-I) and an analogue LR3IGF-I in pregnant rats. Journal of Endocrinology, 138(2), 327-336.
DOI Scopus44 WoS44 Europe PMC27

Year Citation
2023 Qesja, B., & Bastian, S. E. P. (2023). Riverland on the Verge: Promoting International Wine Tourism Through Virtual Reality in Riverland, South Australia. In M. Sigala, & C. Haller (Eds.), Technology Advances and Innovation in Wine Tourism: New Managerial Approaches and Cases (pp. 115-134). Springer Nature Singapore.
DOI Scopus2
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.
DOI
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.
DOI Scopus10
2020 Bastian, S. E. P., & Iland, P. G. (2020). Australian Wine’s Taste Evolution. In H. L. Meiselman (Ed.), Handbook of Eating and Drinking: Interdisciplinary Perspectives (pp. 543-573). Springer International Publishing.
DOI
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.
DOI
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.
DOI Scopus8
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.
DOI
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.
DOI

Year Citation
2020 Ranaweera, R., Gilmore, A., Capone, D., Bastian, S., & Jeffery, D. (2020). Application of fluorescence spectroscopy with multivariate analysis for authentication of Shiraz wines from different regions. In Proceedings of the XIIIth International Terroir Congress, as published in IVES Conference Series (pp. 1-5). Villenave d'Ornon, France: International Viticulture & Enology Society.
2020 Souza Gonzaga, L., Capone, D., Bastian, S., & Jeffery, D. (2020). Sensory characterisation and consumer perspectives of Australian Cabernet Sauvignon wine typicity. In Proceedings of the XIIIth International Terroir Congress, as published in IVES Conference Series (pp. 1-4). Villenave d'Ornon, France: International Viticulture & Enology Society.
2020 Kustos, M., Jeffery, D., Goodman, S., Heymann, H., & Bastian, S. (2020). Terroir in Tasting: A sensory approach for marketing fine Australian wines of provenance as memorable experiences. In M. Rienth, & A. Tarasov (Eds.), IVES Conference Series, People shaping terroir, Terroir 2020 (pp. 8 pages). Villenave d'Ornon, France: International Viticulture & Enology Society.
2020 Capone, D., Boss, P., Souza Gonzaga, L., Bastian, S., & Jeffery, D. (2020). Characterising the chemical typicality of regional Cabernet Sauvignon wines. In Proceedings of the XIIIth International Terroir Congress, as published in IVES Conference Series (pp. 1-9). Villenave d'Ornon, France: International Viticulture & Enology Society.
2019 Copper, A., Johnson, T., Danner, L., Bastian, S., & Collins, C. (2019). Preliminary sensory and chemical profiling of Cypriot wines made from indigenous grape varieties Xynisteri, Maratheftiko and Giannoudhi and acceptability to Australian consumers. In Proceedings of the 21st GiESCO International Meeting: A multidisciplinary vision towards sustainable viticulture Vol. 53 (pp. 229-248). online: International Viticulture & Enology Society (IVES).
DOI Scopus15 WoS14
2014 Cheah, K. Y., Howarth, G. S., Bindon, K. A., Kennedy, J. A., Mashtoub, S., & Bastian, S. E. (2014). Low Molecular Weight Procyanidins From Grape Seeds Enhance the Impact of 5-Fluorouracil Chemotherapy on Colon Cancer Cells. In GASTROENTEROLOGY Vol. 146 (pp. S341). Chicago, IL: W B SAUNDERS CO-ELSEVIER INC.
WoS1
2009 Cheah, K., Bastian, S., Acott, T., & Howarth, G. (2009). Grape seed extract: effects on chemotherapy-induced mucositis and inflammatory bowel disease in rats. In Proceedings of the 2009 International MASCC/ISOO Syposium (pp. 905-906). Italy: Springer.
DOI
2007 Somogyi, S., Li, C., Johnson, T., Bruwer, J., & Bastian, S. (2007). An examination of the attitudes and behaviours of ethnic Chinese wine consumers: An exploratory study. In Ken Deans (Ed.), Proceedings of ANZMAC 2007 (pp. 2032-2040). CDROM: Australian & NZ Marketing Academy.
2002 Bastian, S., Dunbar, A., Simula, T., & Goddard, C. (2002). Identification of betacellulin as a major growth factor in foetal bovine serum and development of a recombinant betacellulin analogue for use in serum-free cell culture. In Animal cell technology : from target to market proceedings of the 17th ESACT Meeting, June 10-14, 2001 (pp. 210-212). The Netherlands: Springer.
1993 Ballard, F. J., Walton, P. E., Bastian, S., Tomas, F. M., Wallace, J. C., & Francis, J. C. (1993). Effects of interactions between IGFBPs and IGFs on the plasma clearance and in vivo biological activities of IGFs and IGF analogs. In Growth Regulation Vol. 3 (pp. 40-44). OPIO, FRANCE: CHURCHILL LIVINGSTONE.
Scopus28 WoS27 Europe PMC13

Year Citation
2014 Basic Science Luminal (2014). Poster session presented at the meeting of Journal of Gastroenterology and Hepatology. Wiley.
DOI
2014 Wang, H., Bastian, S. E. P., Cheah, K. Y., Lawrence, A., Mashtoub, S., & Howarth, G. S. (2014). Escherichia coli Nissle 1917 derived factors reduce cell death, late apoptosis and increase transepithelial electrical resistance in a model of 5-fluorouracil-induced intestinal epithelial cell damage. Poster session presented at the meeting of Journal of Gastroenterology and Hepatology. Wiley.
DOI
2014 Wang, H., Bastian, S. E. P., Lawrence, A., Mashtoub, S., & Howarth, G. S. (2014). Factors derived from <i>Escherichia coli</i> Nissle 1917, grown in different growth media, enhance cell death in a model of 5-fluorouracil-induced Caco-2 intestinal epithelial cell damage. Poster session presented at the meeting of JOURNAL OF GASTROENTEROLOGY AND HEPATOLOGY. WILEY-BLACKWELL.
2013 Lotfollahi, Z., Howarth, G. S., Simson, L., Cheah, K. Y., & Bastian, S. E. P. (2013). Comparative effects of mistletoe extracts and 5-Fluorouracil chemotherapy on viability of Caco-2 and IEC-6 intestinal epithelial cells. Poster session presented at the meeting of Journal of Gastroenterology and Hepatology. Melbourne, Victoria: Gastroenterological Society of Australia.
DOI
2013 Cheah, K. Y., Howarth, G. S., Bindon, K. A., Kennedy, J. A., & Bastian, S. E. P. (2013). Grape seed procyanidin fractions enhance the impact of 5-Fluorouracil chemotherapy on colon cancer cells. Poster session presented at the meeting of Journal of Gastroenterology and Hepatology. Melbourne, Victoria: Wiley.
DOI
2011 Cheah, K. Y., Howarth, G. S., & Bastian, S. E. P. (2011). Grape seed extract: a potential adjunct to chemotherapy?. Poster session presented at the meeting of Journal of Gastroenterology and Hepatology. Brisbane, Queensland: Wiley.
DOI
2010 Cheah, K. Y., Howarth, G. S., & Bastian, S. E. P. (2010). Grape seed extract improves parameters of small intestinal mucositis in a dose responsive manner in rats. Poster session presented at the meeting of Journal of Gastroenterology and Hepatology. Gold Coast, Queensland: Wiley.
DOI
2009 Acott, T. M. V., Cheah, K. Y., Lymn, K. A., Bastian, S. E. P., Butler, R. N., & Howarth, G. S. (2009). Effects of grape seed extract in a rat model of inflammatory bowel disease. Poster session presented at the meeting of Journal of Gastroenterology and Hepatology. Sydney, NSW: Wiley.
DOI
2008 Cheah, K. Y., Bastian, S., Butler, R., Payne, C., Lymn, K., Yazbek, R., . . . Howarth, G. (2008). Grape seed extract protect IEC-6 cells from chemotherapy-induced cytotoxicity and improves parameters of small intestinal mucositis in rats with experimentally-induced mucositis. Poster session presented at the meeting of Journal of Gastroenterology and Hepatology. Brisbane, Australia: Wiley.
DOI

Year Citation
2017 Ristic, R., Johnson, T. E., Meiselman, H. L., Hoek, A. C., & Bastian, S. E. P. (2017). Wine Neophobia Scale.
DOI
  1. Understanding the drivers of terroir in the Barossa Valley. Australian Grape and Wine Authority (Wine Australia). $ 7,718,958 2017 Co-Investigator
  2. 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
  3. 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
  4. Grape quality parameters that influence wine flavour and aroma: identification, confirmation and application to industry. GWRDC. $2,010,637 2013 Co-Investigator
  5. Decompressing harvest and preserving wine identity. GWRDC. $810,358 2013 Co-Investigator
  6. Towards elite mildew resistant selections suitable for industry use. GWRDC. $ 1,820,182 2013 Co-Investigator
  7. Molecular mapping, nutrition and value adding of almonds. Horticulture Australia Limited (HAL). $411,918. 2013 Co-Investigator
  8. 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)
  9. 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).
  10. 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).
  11. Determination of NaCl thresholds in grape juice and wine. Fosters Group Australia $8,000, 2009 Principal Investigator
  12. 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
  13. 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.
  14. Challenging the mechanism of astringency perception: Interaction of wine polyphenols with human oral epithelial cells. GWRDC. $45,000 2006-2008 Principal Investigator
  15. Cyclodextrins as novel wine fining agents. GWRDC. $105,000 2005-2007 Co-Investigator with Dr Paul Bowyer, Prof. Stephen Lincoln
  16. Sensory effects of bunch shading and exposure in Shiraz and Cabernet Sauvignon wines DPI Victoria, Mildura, 2006 $15,000, Principal Investigator

 

Currently

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.

Date Role Research Topic Program Degree Type Student Load Student Name
2025 Principal Supervisor Exploring Mouthfeel in NOLO Wines: Defining and Measuring Mouthfeel more Accurately and Enhancement through Production Techniques, Additives and Processing Aids Doctor of Philosophy Doctorate Full Time Ms Zhixuan An
2025 Principal Supervisor Managing vine nutrition to influence winemaking. Doctor of Philosophy Doctorate Full Time Ms Kate Elizabeth Henderson
2025 Principal Supervisor Innovative Wine Product Development Using Natural Additives to Meet Changing Consumer Needs Doctor of Philosophy Doctorate Full Time Ms Yu Wang
2025 Principal Supervisor Managing vine nutrition to influence winemaking. Doctor of Philosophy Doctorate Full Time Ms Kate Elizabeth Henderson
2025 Principal Supervisor Innovative Wine Product Development Using Natural Additives to Meet Changing Consumer Needs Doctor of Philosophy Doctorate Full Time Ms Yu Wang
2025 Principal Supervisor Exploring Mouthfeel in NOLO Wines: Defining and Measuring Mouthfeel more Accurately and Enhancement through Production Techniques, Additives and Processing Aids Doctor of Philosophy Doctorate Full Time Ms Zhixuan An
2024 Co-Supervisor Predicting and Managing Mouthfeel in Red Wines through AI-guided Process Metrics Doctor of Philosophy Doctorate Full Time Ms Yingxin Miao
2024 Principal Supervisor Impact of organic acid on wine mouthfeel and developing sensory methodology for mouthfeel evaluation Doctor of Philosophy Doctorate Full Time Miss Stephanie Theresa Keller
2024 Co-Supervisor No- and low-alcohol (NOLO) Wine Master of Philosophy Master Full Time Miss Andrea Pia Josefa Bustos Jarufe
2024 Co-Supervisor Application of A-TEEM spectroscopy combined with machine learning as an efficient approach for prediction and classification in alcoholic beverages Doctor of Philosophy Doctorate Full Time Mr Han Wang
2024 Co-Supervisor No- and low-alcohol (NOLO) Wine Master of Philosophy Master Full Time Miss Andrea Pia Josefa Bustos Jarufe
2024 Co-Supervisor Application of A-TEEM spectroscopy combined with machine learning as an efficient approach for prediction and classification in alcoholic beverages Doctor of Philosophy Doctorate Full Time Mr Han Wang
2024 Principal Supervisor Impact of organic acid on wine mouthfeel and developing sensory methodology for mouthfeel evaluation Doctor of Philosophy Doctorate Full Time Miss Stephanie Theresa Keller
2024 Co-Supervisor Predicting and Managing Mouthfeel in Red Wines through AI-guided Process Metrics Doctor of Philosophy Doctorate Full Time Ms Yingxin Miao
2023 Principal Supervisor Investigating Novel Germplasm Solutions: Sensory Characteristics and Consumer Acceptance of Wines Produced from Mildew Resistant and Gene-Edited Grapevines Doctor of Philosophy Doctorate Full Time Mr Jacob Alan Long
2023 Co-Supervisor Use of Instrumentation to Characterise Plant Based Meat Analogs (PBMA) and Develop Flavour Improvements to Drive Purchase Intent Doctor of Philosophy Doctorate Full Time Mr Nick Kuhlman
2023 Principal Supervisor Investigating Novel Germplasm Solutions: Sensory Characteristics and Consumer Acceptance of Wines Produced from Mildew Resistant and Gene-Edited Grapevines Doctor of Philosophy Doctorate Full Time Mr Jacob Alan Long
2023 Co-Supervisor Use of Instrumentation to Characterise Plant Based Meat Analogs (PBMA) and Develop Flavour Improvements to Drive Purchase Intent Doctor of Philosophy Doctorate Full Time Mr Nick Kuhlman
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
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 Doctorate Full Time Mr Adam John Douch
2022 Co-Supervisor Examining Consumer Acceptance of Alternative and Gene-edited Traditional Grape Varieties Doctor of Philosophy Doctorate Full Time Ms Syuzanna Mosikyan
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 Co-Supervisor Everyday entomophagy: An investigation into pathways for accelerated adoption of edible insects in Western food cultures Doctor of Philosophy 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

Date Role Research Topic Program Degree Type Student Load Student Name
2021 - 2024 Principal Supervisor Understanding consumer behaviour regarding sustainability in the food sector: The role of meat reduction and protein alternatives. Doctor of Philosophy under a Jointly-awarded Degree Agreement with Doctorate Full Time Miss Hannah Lily Ford
2021 - 2023 Principal Supervisor Cross-Cultural Differences in Taste: The Effect of Individual Variation on Consumers’ Perceptual, Hedonic and Emotional Responses Doctor of Philosophy under a Jointly-awarded Degree Agreement with Doctorate Full Time Miss Gabriele Kavaliauskaite
2020 - 2023 Co-Supervisor Investigating the Influence of Fungicide Usage and Vineyard Disease Management on the Grapevine Microbiome and Wine Quality Doctor of Philosophy Doctorate Full Time Mr Brady Leigh Welsh
2020 - 2021 Co-Supervisor Sensory Characterisation of Australian Cabernet Sauvignon Wine Typicity Doctor of Philosophy Doctorate Full Time Dr Lira Souza Gonzaga
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
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
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 - 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
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
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 - 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
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
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 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 - 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 - 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
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
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 - 2010 Principal Supervisor The modulation of Sauvignon Blanc wine aroma through control of primary fermentation Doctor of Philosophy Doctorate Full Time Ms Ellena King
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
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

Connect With Me

External Profiles

Other Links