Agricultural, Environmental and Veterinary Sciences
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.
Recent five publications. For full publications list https://researchoutput.csu.edu.au/en/persons/jblackmacsueduau/
Schmidtke, L., Li, S., Blackman, J., & Dambergs, B. (2022). Assessment of grape smoke exposure. Charles Sturt University.
Zhang, X., Blackman, J., & Clark, A. (2022). Reductive development of white wine during bottle ageing: The time-line of protection offered by specific Cu fractions.. Abstract from 18th Australian Wine Industry Technical Conference and Trade Exhibition, Adelaide, South Australia, Australia. https://awitc.com.au/wp-content/uploads/2022/07/123_Zhang.pdf
Zhang, X., Blackman, J., Prenzler, P., & Clark, A. (2022). Reductive development of white wine during bottle ageing: Time-line of protection from specific Cu fractions.. Poster session presented at 18th Australian Wine Industry Technical Conference and Trade Exhibition, Adelaide, South Australia, Australia.
Zhang, X., Blackman, J. W., Prenzler, P. D., & Clark, A. C. (2022). Suppression of reductive characters in white wine by Cu fractions: Efficiency and duration of protection during bottle aging. Food Chemistry, 393, 1-10. . https://doi.org/10.1016/j.foodchem.2022.133305
Zhang, X., Blackman, J., Clark, A., & Scollary, G. (2022). The duration of protection offered by Cu against reductive character development during bottle aging of white wine. Wine and Viticulture Journal, 37(4), 28-31.