Charles Sturt University
Charles Sturt University

Dr Sijing Li

Dr Sijing Li

Dr Sijing Li graduated with a Bachelor’s degree in Viticulture and Oenology with first class honours from The University of Adelaide in 2013. In 2018, at the same institute, she completed her PhD in wine science with a thesis titled ‘selective use of winemaking supplements to modulate the chemical and sensory properties of Shiraz wine’. She has published a number of peer-reviewed articles in the field of oak volatile compounds and wine macromolecules composition.

Dr Li is currently working at the National Grape and Wine Industry Centre. Her current project aims to benchmark premium Australian Shiraz wines in relation to their volatile composition, through both quantitative and chemometrics approaches. This project contributes to the understanding and expression of the unique Australian terroirs.

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Specialisation: Analyses of wine tannin, polysaccharide and volatile compounds, Sensory evaluation of wines

Focus area: wine macromolecule compositions and interactions, wine volatile compositions, untargeted analysis of wine compositions.

Characterise Australian terroir is one of the priority research areas identified by Wine Australia. It is important for producers who seek to understand, express and preserve the regional typicality in their products. Sijing’s research aims to identify the volatile profiles associated with Shiraz/Syrah wine styles from targeted geographical indications (GI), in order to explore the impact from sub-regional characteristics or winemaking interventions. This research substantiate the claims of regional uniqueness and help to establish brands of Australian Shiraz fine wines arising from certain producing regions.

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Li, S., Wilkinson, K.L., & Bindon, K.A. Compositional variability in commercial tannin and mannoprotein products. American Journal of Enology and Viticulture, 2018, 176-181.

Hranilovic, A., Li, S., Boss, P.K., Bindon, K., Ristic, R., Grbin, P., Van Der Westhuizen, T., & Jiranek, V. Chemical and sensory profiling of Shiraz wines co-fermented with commercial non-Saccharomyces inocula. Australian Journal of Grape and Wine Research, 2018, 166–180.

Li, S., Bindon, K.A., Bastian, S.E., Jiranek, V., & Wilkinson, K.L. Use of winemaking supplements to modify the composition and sensory properties of Shiraz wine. Journal of Agricultural and Food Chemistry, 2017, 1353-1364.

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