Trent Johnson

Trent Johnson
University of Adelaide · Wine Science Group

PhD, M Wine Bus

About

44
Publications
51,446
Reads
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1,126
Citations
Citations since 2017
20 Research Items
799 Citations
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2017201820192020202120222023020406080100120140
2017201820192020202120222023020406080100120140
Introduction
Skills and Expertise
Additional affiliations
May 2013 - present
University of Adelaide
Position
  • Casual Post Doctoral Researcher
Education
February 2007 - December 2012
University of Adelaide
Field of study
  • Wine Sensory Science

Publications

Publications (44)
Article
Full-text available
The world's changing climate is placing great pressure on the resources for sustainable viticulture. With this, it has become necessary to investigate grape varieties that are well adapted to hot climates. This study investigated whether two Cypriot varieties (Xynisteri and Maratheftiko) responded differently to Shiraz and Sauvignon Blanc grown und...
Preprint
The world’s changing climate is placing great pressure on the resources for sustainable viticulture. With this, it has become necessary to investigate grape varieties that are well adapted to hot climates. The aims of this study were to (1) assess the response of Xynisteri to different irrigation regimes, and (2) compare the performance of Xynister...
Article
Background and Aims Climate change is prompting earlier grape ripening and harvest compression causing quality and logistical problems for growers and winemakers. Application of 1-naphthalene acetic acid (NAA) offers a management tool to delay ripening and expand the harvest window. This study extends previous findings about the effect of NAA on Sh...
Article
To endure the challenge of climate change, the Australian wine industry could adopt new wine grape varieties more tolerant of these pending conditions. The aims of this study were to (i) generate sensory profiles and (ii) gain knowledge about Australian wine consumers’ liking of Australian and international wines made from selected drought-resistan...
Article
Polyfunctional thiols have previously been shown to be key aroma compounds in Sauvignon blanc and more recently in Chardonnay wines. Their role in other wine varieties such as those made from three popular indigenous Cypriot grape varieties, has remained unexplored. As an extension of a previous project that profiled the sensory and chemical charac...
Article
Full-text available
Wine consumer lifestyle segmentation has been widely studied; however, most studies have solely utilised online surveys. This work investigated the impact of context on wine consumer segments' liking and emotions while consuming wines in different environments. Two studies were conducted with regular wine consumers segmented based on their fine win...
Conference Paper
Aims: The aims of this study were to (1) assess the response of the indigenous Cypriot variety Xynisteri to different irrigation regimes and (2) compare the performance of Xynisteri to Sauvignon Blanc grown in pots with different irrigation regimes. Methods and Results: The investigation involved two irrigation trials conducted in Lemesos, Cyprus d...
Article
Aim: The aims of this study were to (1) formulate a baseline understanding of the performance of the indigenous Cypriot white grape Xynisteri and the red grape Maratheftiko (Vitis vinifera L.), and (2) compare these varieties to Shiraz and Sauvignon blanc grown in a Cypriot vineyard. Materials and results: The investigation involved multiple dry gr...
Article
Full-text available
Natural flavorings could potentially be used to enhance the intensity of wine aroma and flavor; albeit since flavor additives are not legally permitted winemaking aids, flavored wines would need to be labeled as wine products. In this study, changes in the composition and sensory profiles of flavored Chardonnay (n = 2) and Shiraz (n = 2) wines were...
Article
Full-text available
This study explored wine consumers' preferences towards a novel Australian Shiraz wine product containing Ganoderma lucidum (GL). Wine consumers (n = 124) were asked to complete a questionnaire and participate in a blind tasting of six GL wine products (differing in the amount and timing of GL extract additions). Based on individual liking scores f...
Article
Full-text available
Novel Shiraz red wine products enriched with Ganoderma lucidum (GL) extract, a traditional Asian medicinal mushroom, were developed and characterized. GL extract was added at different levels prior to and after primary fermentation to investigate its impact on the juice fermentation kinetics, and the chemical composition and sensory properties of t...
Article
Full-text available
Aim: The aims of this study were to (1) generate sensory and chemical profiles of commercial Cypriot wines made from the white grape Xynisteri and the red grapes Maratheftiko and Giannoudhi and (2) assess the Australian consumers’ response to these wines.Methods and Results: A Rate-All-That-Apply (RATA) method was used for sensory profiling of the...
Chapter
Many of us have Friday-after-work-drinks with colleagues, enjoy a glass of wine with friends or family over dinner and raise glasses of sparkling wine for special celebrations. To gain advanced insight into the complex alcoholic beverage market, studies need to account for these contextual factors associated with consumption moments including the s...
Article
Full-text available
It is still not fully clear how particular aromas in wine may affect consumers’ liking and emotional responses, and whether these change in different contexts and seasons. Therefore, a study was conducted with 3000 regular wine consumers from Australia, UK and USA using an online survey that assessed liking for 59 wine aromas, and from which 9 arom...
Article
Ganoderma lucidum (GL) is a woody mushroom that has been widely used for many centuries in traditional Chinese medicine. Its bioactive-compounds are believed to promote longevity and prevent diseases in humans. With the close proximity of emerging Asian markets, Australian winemakers are beginning to adopt consumer-centric wine product development...
Chapter
Full-text available
This chapter provides an overview of consumer segmentation studies applying psychographic variables with a focus on the Australian market, and describes the identity and composition of the resulting wine consumer segments. The comparison of the studies suggests that there are 3 stable segments within the Australian domestic wine market: Connoisseur...
Article
Full-text available
The aim of this work was to investigate how useful the Rate-All-That-Apply (RATA) method with naive consumers is to profile a wide range of wines and how the sensory profiles obtained compare with those of classic descriptive analysis (DA). For this purpose, we conducted two studies. Study 1 presents preliminary work comparing the discrimination ab...
Chapter
Full-text available
This chapter provides an overview of wine consumer segmentation methods and the application of them in wine consumer research. The first section briefly reviews general aspects of consumer segmentation, including segmentation variables and bases. The second part describes different segmentation methodologies and their application for wine consumer...
Article
This study investigated how information, typically presented on wine back-labels or wine company websites, influences consumers' expected liking, informed liking, wine-evoked emotions and willingness to pay for Australian white wines. Regular white wine consumers (n = 126) evaluated the same set of three commercially available white wines (mono-var...
Article
The use of winemaking additives is governed by strict regulations, and currently, flavor additives are not legally permitted in commercial wine production: their addition to a wine renders it a “wine product.” However, Australian wine consumers have previously indicated their acceptance of the use of flavorings in wine. Consumers were found to be s...
Article
Full-text available
Additives are routinely used in food and wine production to enhance product quality and/or prevent spoilage. Compared with other industries, the wine industry is only permitted to use a limited number of additives. Whereas flavor additives are often used to intensify the aroma and flavor of foods and beverages, the addition of flavorings to wine co...
Article
Full-text available
Petioles, rachis, and leaves are all matter other than grape (MOG), and although originating from vines, they potentially contaminate primary fermentations of red grape must. Fruit contaminated with high levels of MOG may be downgraded or rejected at the winery; however, management practices such as hand harvesting or fruit sorting may reduce MOG....
Article
Full-text available
Purpose – The purpose of the study was to devise an instrument, labelled the Fine Wine Instrument (FWI), to measure the fine wine behaviour of respondents and then use that base to segment the consumer sample. The behaviour of those respondents who scored highly on the FWI was examined in detail. Design/methodology/approach – An online survey coll...
Article
Oak barrels have long been the preferred method for oak maturation of wine, but barrels contribute significantly to production costs, so alternate oak maturation regimes have been introduced; particularly for wines at lower price points. To date, few studies have investigated consumers' acceptance of wines made using non-traditional oak treatments....
Article
Full-text available
Oak plays an important role in the production of some white wines and most red wines. Yet, consumers' knowledge of the use of oak in winemaking and their preference for oak-related sensory attributes remains unclear. This study examined the knowledge and attitudes of 1,015 Australian wine consumers toward the use of oak in winemaking. Consumers who...
Article
Full-text available
Poor water quality and lack of rainfall can lead to higher salt loads in vineyard soil and the production of wine with sodium chloride (NaCl) concentrations that may affect wine quality or exceed regulatory limits. Here, study 1 aimed to determine NaCl sensory thresholds in grape juice and wine so that better harvest and processing decisions could...
Article
Full-text available
Berry Sensory Assessment (BSA) is a technique that can help grapegrowers and winemakers to make decisions about harvest date and allocation of grapes. As a structured technique, BSA has been used by grapegrowers, winemakers and researchers for the last 11 years. The number of studies, however, reporting results of the effect of viticultural practic...
Article
Purpose The purpose of this paper is to determine the degree to which wine consumers in South Australia have different liking for white wine styles, and to relate reported liking to wine knowledge and demographic differences. Design/methodology/approach A group of 150 regular white wine drinking consumers from the Adelaide metropolitan area respon...
Article
Full-text available
Purpose – The purpose of this paper is to discover the underlying motivations of Chinese wine consumption. Design/methodology/approach – Qualitative focus group interviews were performed on 36 Chinese wine consumers and four focus groups were performed, with participants segmented into groups based on age and gender. Findings – The main findings...
Article
Full-text available
Ten commercial Australian Shiraz wines of diverse origin and quality were hedonically rated by 54 wine and cheese consumers and 22 wine experts. The wines were then paired with a single Cheddar cheese and the consumers asked to rate “ideal” pairings and indicate hedonic liking of the pairs. A descriptive analysis (DA) panel of seven judges evaluate...
Article
Background and Aims: Flowering and fruitset are principal determinants of grapevine yield. Poor fruitset is said to limit the yield of many varieties in most regions in Australia; however, there is a lack of knowledge of the reproductive performance of most varieties under Australian conditions. Methods and Results: The reproductive performance of...
Article
Full-text available
The Australian native berry, muntries, is one of few palatable native fruits and can be used in savoury and sweet dishes. Muntries possess antioxidant levels equivalent to those in a commercial high antioxidant berry mix and approximately five times higher than frozen blueberries and strawberries. A modified focus panel (MFP) approach and subsequen...
Article
Full-text available
Background and Aims: Despite being a common food and beverage combination today, few scientific studies have examined ideal wine and cheese matches. The current study was designed to have Australian consumers evaluate wine and cheese combinations suggested by industry experts. Methods and Results: Under controlled conditions, 46 wine and cheese con...
Conference Paper
Full-text available
Qualitative focus group interviews were performed with ethnic Chinese wine consumers residing in Adelaide, South Australia. The purpose of the interviews was to explore wine related attitudes and behaviours unique to Chinese consumers. The major findings of the study revealed a preference for sweet wine styles and cork closed wine bottles. The prac...
Article
Full-text available
Few Australian wine companies have the resources to acquire consumer relevant information to assist their strategic decision-making. This exploratory study examined the relationship between Australian consumers' wine expertise and their self-reported wine related behaviours, such as wine purchasing and consumption. A measure of consumer wine expert...
Article
Full-text available
Wine is widely regarded as a ‘complicated’ product and for the majority of consumers the purchasing of wine in the retail situation evokes considerable risk. Marketers are therefore constantly and increasingly trying to demystify wine in order to reduce the perceived risk levels of consumers in the purchase situation. Most previous research in the...
Article
Full-text available
The wine industry has been criticised in the past for adopting a mass-marketing approach but in the current ultra-competitive wine market the inevitable outcome of a production rather than marketing orientation is almost certain failure. Whereas the Australian domestic wine market is currently experiencing a low growth rate, a precursor to any futu...
Article
Integrated marketing communications and the management of brands is a vital area for research in many industries. The global wine industry is facing significant changes including: retail concentration; proliferation of brands and labels; fragmenting consumer markets; and over-production. Improving the planning, implementation and integration of mar...

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Projects

Projects (2)
Project
The world wine market is a complex arena with tens of thousands of producers, hundreds of different grape wine varieties with which to make wine and many thousands of brands to tempt existing and potential consumers. Market segmentation is an essential strategy to better understand such a heterogeneous market and can be defined as dividing a market into distinctly separate groups of customers.
Project
Assess Indigenous Grape Varieties of Cyprus and Greece for drought tolerance, their suitability to Australian conditions and the consumer response to wines made from these varieties.