Associate Professor Susan Bastian
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.
✓ Eligible to supervise Masters and PhD — email supervisor to discuss availability.
|2015||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|
|2016||Award||Emerald Literati Network Highly Commended Paper|
|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|
- 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.
|Date||Role||Research Topic||Program||Degree Type||Student Load||Student Name|
|2017||Co-Supervisor||Sustainability of Indigenous Cypriot Grape Varieties to Australian Viticulture and Oenology||Doctor of Philosophy||Doctorate||Full Time||Mr Alexander Willem Copper|
|2016||Principal Supervisor||Alternative Technologies to Modify and Measure Wine Astringency, Taste and Quality||Doctor of Philosophy||Doctorate||Full Time||Mr Wenyu Kang|
|2015||Principal Supervisor||Enhancing The Competitiveness of Fine Australian Wine: A Cross Cultural Study of The Impact of Australian Wines of Provenance and Food Pairings on The Consumer Gastronomic Experience||Doctor of Philosophy||Doctorate||Full Time||Mr Marcell Kustos|
|2015||Co-Supervisor||Managing Grapevine Phenology by Delaying Budburst to Maintain Grape and Wine||Doctor of Philosophy||Doctorate||Full Time||Mr Martin Alejandro Moran|
|2015||Principal Supervisor||The Utility of Grape Marc||Doctor of Philosophy||Doctorate||Full Time||Mrs Anh Ngoc Hoang Nguyen|
|2014||Co-Supervisor||Selective and Deliberate Use of Winemaking Supplements to Modulate Sensory Properties in Wine||Doctor of Philosophy||Doctorate||Full Time||Miss Sijing Li|
|Date||Role||Research Topic||Program||Degree Type||Student Load||Student Name|
|2013 - 2017||Co-Supervisor||Development of Quality Assessment Tools for Chardonnay in Relation to Grape and Wine Composition||Doctor of Philosophy||Doctorate||Full Time||Miss 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|
|2002 - ongoing||Member||Australian Society of Viticulture and Oenology||Australia|
|2002 - ongoing||American Society of Enology and Viticulture||United States|
|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|