- Position: Research Scientist
BSc University of Adelaide, Dip Ed., Grad Dip Oenology University of Adelaide
- Phone: 08 8313 6600
- Fax: 08 8313 6601
- Since: 1 February 2006
- Vintage winemaker 1986-1987, 2001
- Lecturer in Wine Technology (Roseworthy Agricultural College) 1988-1990
- Lecturer in Sensory Science (University of Adelaide) 1991-2000
- Wine educator (Private and Le Cordon Bleu Australia) 2001-2006
- Sensory effects of wine polysaccharides
- Wine matrix effects on white wine texture and flavour
Gawel, R., Schulkin, A., Smith, P.A. and Waters, E.J. (2014) The effect of mixtures of caftaric acid and grape reaction product on the in-mouth sensory character of model wine. Australian Journal of Grape and Wine Research 20: 25-30.
Gawel, R., Van Sluyter, S.C., Smith, P.A. and Waters, E.J. (2013) Effect of pH and alcohol on perception of phenolic character in white wine. American Journal of Enology and Viticulture 64: 425-429.
Gawel, R., Day, M., Schulkin, A., Smith, P., Herderich, M. and Johnson, D. (2013). The science of texture. Wine and Viticulture Journal March/April: 30-34.
Gawel, R., Dimanin, P. A. G., Francis, I. L. and Waters, E. J., Herderich, M. J. and Pretorius, I. S. (2008) Coarseness in white table wine. Australian and New Zealand Wine Industry Journal 23: 19-22.
Gawel, R. (2009) Testing the testers: How reliable is wine expert opinion? Wine Business Monthly 9: 73-75.
Gawel, R. and Godden, P.W. (2008) Evaluation of the consistency of wine quality assessments from expert wine tasters. Australian Journal of Grape and Wine Research 14: 1-9.
Gawel, R. and Waters, E. J. (2008) The effect of glycerol on the perceived viscosity of dry white table wine. Journal of Wine Research 19: 109-114.
Gawel, R., Van Sluyter, S.; Waters, E. J. (2007) The effects of ethanol and glycerol on the body and other sensory characteristics of Riesling wines. Australian Journal of Grape and Wine Research 13: 38-45.
Gawel, R., Francis, I. L.; Waters, E. J. (2007) Statistical correlations between the in-mouth textural characteristics and the chemical composition of Shiraz wines. Journal of Agricultural and Food Chemistry 55: 2683-2687.
Gawel, R. (2006) The physiological basis of red wine astringency. M. Allen, C. Dundon, M. Francis, G. Howell, G. Wall (eds). Proceedings of an ASVO Seminar - Advances in Tannin and Tannin Management: Adelaide: ASVO: 40-43.