Associate Professor Susan Bastian

Susan Bastian
Associate Professor
School of Agriculture, Food and Wine
Faculty of Sciences

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.

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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.

Appointments

Date Position Institution name
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

Awards and Achievements

Date Type Title Institution Name Country Amount
2016 Award Emerald Literati Network Highly Commended Paper

Education

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

Journals

Year Citation
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
2018 Olarte Mantilla, S., Collins, C., Patrick, G., Kidman, C., Ristic, R., Boss, P., . . . Bastian, S. (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
2018 Niimi, J., Boss, P., & Bastian, S. (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
2017 Niimi, J., Danner, L., Li, L., Bossan, H., & Bastian, S. (2017). Wine consumers' subjective responses to wine mouthfeel and understanding of wine body. Food Research International, 99(1), 115-122.
DOI Scopus2 Europe PMC1
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
2017 Whittaker, A. L., Zhu, Y., Howarth, G. S., Loung, C. S., Bastian, S. E., & 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
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
2017 Danner, L., Crump, A., Croker, A., Gambetta, J., Johnson, T., & Bastian, S. (2017). Comparison of Rate-All-That-Apply (RATA) and Descriptive Analysis (DA) for the Sensory Profiling of Wine. American Journal of Enology and Viticulture, 69(1), ajev.2017.17052.
DOI
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 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 Scopus5 WoS3
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 Scopus1 WoS1
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 Scopus2 WoS2 Europe PMC1
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 Scopus2 WoS2
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 Scopus2 WoS2 Europe PMC1
2017 Niimi, J., Boss, P., Jeffery, D., & Bastian, S. (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 Scopus1
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
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 Scopus8 WoS6 Europe PMC3
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
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 Scopus1 WoS1
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 Scopus4 WoS4
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 Scopus4
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 Scopus7 WoS7
2015 Wang, H., Bastian, S., & Howarth, G. (2015). Factors Derived from Faecalibacterium prausnitzii further promote 5-Fluorouracil-induced cell death but increase transepithelial electrical resistance in transformed colonic epithelial cells. JOURNAL OF GASTROENTEROLOGY AND HEPATOLOGY, 30, 175.
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 Scopus1 WoS2 Europe PMC1
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 Scopus5 WoS4
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 Scopus13 WoS12 Europe PMC3
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 Scopus4 WoS2
2015 Johnson, T. E., & Bastian, S. E. P. (2015). A fine wine instrument - an alternative for segmenting the australian wine market. International Journal of Wine Business Research, 27(3), 182-202.
DOI Scopus5
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 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 Scopus22 WoS20 Europe PMC9
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 Scopus12 WoS10 Europe PMC7
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 Scopus6 WoS6 Europe PMC4
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 Scopus21 WoS19 Europe PMC15
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 Scopus4 WoS3
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 Scopus8 WoS8
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 Scopus10 WoS9
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 Scopus4
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 Scopus9 WoS8
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 Scopus7 WoS5
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 Scopus1
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 Scopus12 WoS9
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 Scopus26 WoS19 Europe PMC17
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 Scopus9 WoS8
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 Scopus12
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 Scopus19
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 Scopus35 WoS32
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 Scopus14 WoS12
2010 Lohitnavy, N., Bastian, S., & Collins, C. (2010). Early leaf removal increases flower abscission in Vitis vinifera 'Semillon'. Vitis, 49(2), 51-53.
Scopus7 WoS8
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 Scopus34 WoS30
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 Scopus31 WoS23
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 Scopus38 WoS31
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.
Scopus2 WoS2
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 Scopus17 WoS10
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 Scopus44 WoS44 Europe PMC31
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 Scopus29 WoS24
2009 Johnson, T., & Bastian, S. (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 Scopus35 WoS37 Europe PMC18
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 Scopus31 WoS26 Europe PMC3
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 Scopus32 WoS29
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 Scopus8 WoS6 Europe PMC3
2001 Bastian, S., Dunbar, A., Priebe, I., Owens, P., & Goddard, C. (2001). Measurement of betacellulin levels in bovine serum, colostrum and milk. Journal of Endocrinology, 168(1), 203-212.
DOI Scopus18 WoS13 Europe PMC5
2000 Bastian, S., Walton, P., & Belford, D. (2000). Transport of circulating IGF-I and LR<sup>3</sup>IGF-I from blood to extracellular wound fluid sites in rats. Journal of Endocrinology, 164(1), 77-86.
DOI Scopus8 Europe PMC4
2000 Howarth, G., Bastian, S., Dunbar, A., Kallincos, N., & Goddard, C. (2000). Systemic administration of betacellulin to rats promotes growth of the gastrointestinal organs.. GASTROENTEROLOGY, 118(4), A558-A559.
DOI
1999 Bastian, S., Walton, P., Ballard, F., & Belford, D. (1999). Transport of IGF-I across epithelial cell monolayers. Journal of Endocrinology, 162(3), 361-369.
DOI Scopus24 WoS21 Europe PMC10
1997 Bastian, S., Walton, P., & Belford, D. (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 Scopus21 Europe PMC11
1994 Lord, A., Bastian, S., Read, L., Walton, P., & Ballard, F. (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 Europe PMC9
1993 Bastian, S., Walton, P., Wallace, J., & Ballard, F. (1993). Plasma clearance and tissue distribution of labelled insulin-like growth factor-I (IGF-I) and an analogue LR<sup>3</sup>IGF-I in pregnant rats. Journal of Endocrinology, 138(2), 327-336.
DOI Scopus41 WoS41 Europe PMC20

Conference Papers

Year Citation
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.
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., Walton, P., Bastian, S., Tomas, F., Wallace, J., & Francis, J. (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.
Scopus24 WoS26 Europe PMC10

Conference Items

Year Citation
2014 Wang, H., Bastian, S., Cheah, K., Lawrence, A., Mashtoub, S., & Howarth, G. (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., Lawrence, A., Mashtoub, S., & Howarth, G. (2014). 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. Poster session presented at the meeting of JOURNAL OF GASTROENTEROLOGY AND HEPATOLOGY. WILEY-BLACKWELL.
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
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
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
  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.

Current Higher Degree by Research Supervision (University of Adelaide)

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

Past Higher Degree by Research Supervision (University of Adelaide)

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

Memberships

Date Role Membership Country
2002 - ongoing Member Australian Society of Viticulture and Oenology Australia
2002 - ongoing American Society of Enology and Viticulture United States

Committee Memberships

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
Position
Associate Professor
Phone
83136647
Fax
8313 7116
Campus
Waite
Building
Wine Innovation Central, floor 4
Room Number
4 42
Org Unit
School of Agriculture, Food and Wine

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