A large amount of my past and current research focuses on areas of significance along the value chain of grape and wine production in relation to: viticulture management and wine production effects on grape and wine quality; relationships between grape and wine sensory attributes, composition and quality; molecular drivers of sensory profiles; perception of wine and beer astringency and body; alternative grape varieties in Australia; Australian wine terroir, regionality and provenance; wine consumer marketing, cross-cultural differences, perception, preference, emotions, context and predicting consumer behaviour; wine and food interactions; flavour additives in wine; wine neophobia; new wine and food product development; rapid wine sensory methods and wine and food extracts in health, mucositis and colon cancer.