Wine 2030 Researcher
Dr Sue Bastian
Researcher and lecturer in oenology and sensory studies and manager of the Sensory Research Facility at the University of Adelaide
Sue conducts industry sensory training and has completed the AWRI advanced wine assessment course, judged at a number of Australian wine shows and has a small wine making business in the Adelaide Hills.
Academic and Industry Interests
Sue previously worked as a senior scientist in a private biotech company investigating milk proteins before switching to research with a more interesting beverage. Sue has a Bachelor of Science with Honours, a PhD in Biochemistry and Post Grad qualifications in oenology.
- Wine astringency perception, identification of astringency signalling related genes, cellular interaction, transduction and cerebral activation;
Physical and psychological basis of wine consumer preference and behaviour;
- Characterisation of oenological processing and viticulture sensory impacts:
- Wine yeast;
- Novel wine fining agents/aroma extenders;
- Viticultural manipulations, wine quality and sensory measures;
- Wine and food interactions;
- Grape proanthocyanidins in gut disease; and 6. Regional characteristics of grapes and wine.