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The aim of this paper is to inform wine producers and marketers of those in the population who are interested in low-alcohol wine by describing the results of an Australian survey. Method: In the present study, 851 adult wine consumers completed an online questionnaire on their purchasing and consumption of wine, demographics, knowledge, and reasons for consuming wine. Reasons for consumption were defined using Brunner and Siegrist's validated model. Self-reported interest in low-alcohol wine was used to determine the likely maximum possible market size. Results: The majority of respondents considered "low-alcohol wine" to contain around 3%-8% alcohol. Results indicated that those most likely to purchase low-alcohol wine were female and those who drink wine with food. Those who drank wine more frequently showed interest in wine sold in known-dose quantities, such as one standard drink. Reasons for preferring a low-alcohol wine included driving after drinking, to lessen the adverse effects of alcohol, and to consume more without the effects of a higher-alcohol wine. Finally, results pointed to the importance of taste as a driver of consumption. Conclusion: This is the first study to define the opportunity market for low-alcohol wine in Australia agnostic to intervening variables, thus defines the likely upper limit. Further, we showed what consumers currently define as low alcohol. Both of these findings allow wine companies to make a decision on the profitability of the low-alcohol market in Australia.

Background and Aims There is considerable diversity amongst the styles of sparkling white wine produced in Australia, from relatively simple, fruit‐forward sparkling wines to those that exhibit complexity due to yeast autolysis and ageing. This study profiled the sensory characteristics and quality of sparkling white wines made via the different methods of production (carbonation, Charmat, transfer and Méthode Traditionelle) and determined consumer preferences for Australian sparkling white wine styles. Methods and Results The sensory profiles and quality ratings of 50 Australian sparkling white wines were determined by descriptive analysis and expert panels, respectively. A subset of wines representative of the variation observed in sensory profiles, comprising two Méthode Traditionelle wines, two transfer wines, a Charmat wine and a carbonated wine, were subsequently selected for preference testing to determine consumer liking. Conclusions The production method strongly influenced the sensory profile, and therefore quality, of the sparkling white wines studied. Mean hedonic ratings ranged from 4.1 to 5.1 (on a 9 cm scale), with the Charmat wine liked the most; however, segmentation based on consumers' individual liking scores identified four consumer clusters with preferences for distinct styles of sparkling white wine. Significance of the Study This is the first study to profile the stylistic variation amongst Australian sparkling white wines and, importantly, to determine consumer preferences for different styles of sparkling wine. Research findings enable industry to understand better the preferences of different segments of the consumer market for sparkling wine.

While there are well‐known anecdotes and documented insight cases by renowned scientists and inventors, little is known about the experiences of insight in the general population. The present study aimed to determine peoples' self‐reported experience of insight in their daily lives. Using an online questionnaire, responses were obtained from 1,114 respondents. Eighty‐percent reported having insights. These respondents reported demographic information and answered three open‐ended questions on where their insights occur, what insights are and other thoughts on insight. A greater percentage of those who have insights are, female, younger, highly educated, and involved in occupations including, management, sciences, arts and service professions. The qualitative results uncovered eight major themes, reflecting on the places people have insights: At night, work, shower, home, when it is quiet, transport, while exercising, and in nature. Two major themes emerged on what insights are: Something from the subconscious, and a result of (not) thinking. Finally, three major themes emerged from the third question on thoughts they would like to share on insight: The improvement of insight with age, the importance of analyzing the details of the problem, and the unexpectedness of the solution. Results are discussed in the context of the current experimental research on insight.

Background and Aims: In recent years, there has been significant growth in the popularity, and therefore sales, of Moscato in Australia. The aim of this study was to determine the sensory and quality variation amongst Australian Moscato wines, as well as consumer acceptance of different styles of Moscato. Methods and Results: The sensory profile of 24 Australian Moscato wines was determined by descriptive analysis using a trained panel, while quality ratings were determined by an expert panel of sparkling winemakers and wine show judges. Statistical analysis of sensory attribute ratings facilitated selection of a subset of Moscato wines, comprising three white and three pink wine styles that reflected the sensory variation observed amongst all wines, which were subsequently used in acceptance trials to determine consumer liking. Conclusions: Considerable diversity was observed amongst the composition and sensory profiles of the Moscato wines studied, with some exhibiting more prominent varietal characters, while others displayed complex, developed notes. Mean hedonic ratings for the subset of Moscato wines ranged from 4.7 to 5.6 (on a 9 cm scale). Segmentation of consumers according to their individual liking scores enabled identification of two consumer clusters with opposing preferences for distinct styles of Moscato. Significance of the Study: The variation in sensory profiles and quality of Australian Moscato wines has been profiled for the first time and consumer acceptance of different styles of Moscato determined. These results enable industry to make more informed decisions with regard to wine production and marketing, that is, to tailor different styles of Moscato for specific segments of the domestic sparkling wine market. Figure 4. Principal component (PC) analysis biplot of sensory attribute ratings, liking scores (for the two consumer clusters) and quality ratings for the subset of Moscato wines (M01, M03, M05, M15, M20 and M24). A, aroma attribute and P, palate attribute.8Sensory profiles of Australian Moscato