Richard Gawel
- Position: Research Scientist
- Qualifications:
BSc University of Adelaide, Dip Ed., Grad Dip Oenology University of Adelaide
- Email: [please enable JavaScript to view email address]
- Phone: 08 8313 6600
- Fax: 08 8313 6601
- Since: 1 February 2006
- Biography:
- 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
- Research:
- Sensory effects of wine polysaccharides
- Wine matrix effects on white wine texture and flavour
- Publications:
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.