2017 Adelaide program

Program|Workshop|Presenters|Attendees|Registration

Session 1 Wednesday  November 15, 9:00am
Chair Tony Robinson
Welcome
David Wollan, Memstar
Opening address
Brian Walsh, Wine Australia
Review of sensory methods some statistics
Leigh Francis, AWRI
Rapid methods vs traditional
Prof Russell Keast, Deakin University Centre for Advanced Sensory Science
Sensometrics: a toolbox of statistical methods for analysis of sensory and consumer data
Oliver Tomic, Norwegian Institute of Public Health
Coffee

Concurrent sessions repeated

Session 2a Plenary
Chair Leigh Francis

Session 2b Practice
Sensory workshop

Cross cultural flavour preferences
Lukas Danner, University of Adelaide
TBC
Richard Gawel, AWRI
Myth buster
Paul Smith, AWRI
Shiraz drivers of consumer wine quality
Dr Renata Ristic, University of Adelaide
Rate-All-That-Apply (RATA) and Descriptive Analysis (DA)
Rapid easy ways to describe wines. No training.
Oliver Tomic & Sue Bastian
Fine wine, food and cross culture survey
Marcell Kustos, University of Adelaide

Lunch

Session 3a  Practice
Sensory workshop

Session 3b
Chair Leigh Francis

TBC
Richard Gawel, AWRI
Cross cultural flavour preferences
Lukas Danner, University of Adelaide
Myth buster
Paul Smith, AWRI
Rate-All-That-Apply (RATA) and Descriptive Analysis (DA)
Rapid easy ways to describe wines. No training.
Oliver Tomic & Sue Bastian
Shiraz drivers of consumer wine quality
Dr Renata Ristic, University of Adelaide
Fine wine, food and cross culture survey
Marcell Kustos, University of Adelaide

Coffee
Session 4 Chair Oliver Tomic
The role of the gatekeeper
Toni Paterson MW
Fermented bean curd, fruity or French?
Patricia Williamson, AWRI
Tasting results presented and discussed in panel
Oliver Tomic, Norwegian Institute of Public Health
Panel discussion
Oliver Tomic, Richard Gawel, Sue Bastian