Charles Sturt University
Charles Sturt University

Dr John Blackman

Dr John Blackman

John Blackman completed a Bachelor of Applied Science (Biomedical Science), majoring in Biochemistry, at the University of Technology, Sydney. While working as a Hospital Scientist for over 10 years, he developed an interest in wine and decided to follow that passion. He completed a Bachelor of Applied Science (Wine Science) at Charles Sturt University, graduating in 2002. He has worked at wineries in the Barossa and Yarra Valleys. His Bachelor of Applied Science (Wine Science) (Honours) investigated the effects of fining agents on wine.

John was employed by CSU in 2004 and has taught a range of wine science, wine production and sensory subjects. He is currently enrolled in a PhD program that involves the sensory description and consumer preference of Hunter Valley Semillon. These studies were a major contribution to the NWGIC's research project "Matching wine composition to consumption".

John is currently involved in a variety of research projects that require small-lot winemaking to determine the impact of various viticultural trials,winemaking procedures and the investigation of wine fault amelioration.  He is also involved in sensory testing which is used to establish treatment differences and sensory descriptive analysis allows these differences to be described and quantified.

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Specialisation: Wine Science

Focus area: Small lot winemaking and wine sensory analysis.

As part of NWGIC's integrated approach to the investigation of berry ripening, viticultural treatments and vine health, it is necessary to produce consistent wine replicates. The impact of the various viticulture trials can then be assessed by determining the influence on final wine composition. Classical sensory testing is used to establish treatment differences and sensory descriptive analysis allows these differences to be described and quantified.  Investigation of winemaking procedures and amelioration of wine faults can also be conducted in the experimental winery.

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  1. Blackman, J.W., Saliba, A & Schmidtke, L.M.  (2010). Sweetness preference of novices, experienced consumers and winemakers in Hunter Valley Semillon wines. Food Quality and Preference.  21(7):679-683
  2. Schmidtke, L., Rudnitskaya, A. Saliba, A., Blackman, J., Scollary, G.; Clark, A, Rutledge, D., Delgadillo, I. & Legin, A.  (2010). Sensory, chemical and electronic tongue assessment of micro oxygenated wines and oak chip maceration: Assessing the commonality of analytical techniques.  Journal of Agricultural and Food Chemistry. 58(8):5026-5033
  3. Blackman, J., Rutledge, D., Tesic, D., Saliba, A. &  Scollary, G. (2010) Examination of the potential for using chemical analysis as a surrogate for sensory analysis. Analytica Chimica Acta, 660, 2–7.
  4. Scollary, G. R., Pásti, G., Kállay, M., Blackman, J.W. & Clark, A. C. (2012). Astringency response of red wines: Potential role of molecular assembly. Trends in Food Science & Technology, 27(1), 25-36.
  5. Schmidtke, L. M., Blackman, J. & Agboola, S. (2012).  Production Technologies for Reduced Alcoholic Wine. Journal of Food Science, 77, R25-R41

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