Charles Sturt University
Charles Sturt University

Dr John Blackman

Dr John Blackman

John graduated from the Bachelor of Wine Science degree in 2002 and was employed by CSU in 2004. His PhD examined the sensory description and consumer preference of Hunter Valley Semillon.  John has taught a range of wine science, wine production and sensory subjects.

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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Recent Publications

Frost, S. C., Blackman, J. W., Ebeler, S. E. & Heymann, H. 2018. Analysis of temporal dominance of sensation data using correspondence analysis on Merlot wine with differing maceration and cap management regimes. In: Food Quality and Preference. 64, p. 245-252 8 p.

Longo, R., Blackman, J. W., Antalick, G., Torley, P. J., Rogiers, S. Y. & Schmidtke, L. M. 01 Jan 2018. Harvesting and blending options for lower alcohol wines: a sensory and chemical investigation. In: Journal of the Science of Food and Agriculture. 98, 1, p. 33-42 10 p.

Longo, R., Blackman, J., Torley, P., Rogiers, S. & Schmidtke, L. 15 Jan 2017. Changes in volatile composition and sensory attributes of wines during alcohol content reduction. In: Journal of the Science of Food and Agriculture. 97, 1, p. 8-16 9 p.

SÅ uklje, K., Antalick, G., Meeks, C., Blackman, J. W., Deloire, A. & Schmidtke, L. M. 30 Nov 2017. Grapes to wine: The nexus between berry ripening, composition and wine style. 10th International Symposium on Grapevine Physiology and Biotechnology. International Society for Horticultural Science, Vol. 1188, p. 43-50 8 p. (Acta Horticulturae; vol. 1188)

View all John Blackman's publications at CRO

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