Xinyi Zhang obtained her Bachelor degree of biotechnology from Shandong Agricultural University in China, one Master degree of plant science from Missouri State University in the US, and another Master degree of viticulture and oenology from Vinifera program in France (Montpellier SupAgro) and Germany (Hochschule Geisenheim).
She joined NWGIC in 2015 for a 6-month internship working with Dr. Katja Suklje and Dr. Guillaume Antalick on a project studying the influence of berry shrivel on wine quality. Then in 2016, she obtained the CSUPR scholarship to start her PhD with Dr. Andrew Clark on project studying the impacts of viticultural conditions and juice composition on the oxidative and reductive development of wine.
Specialization: Wine Chemistry
Focus Area: the reductive and oxidative development of wine after bottling, and corresponding odorants
Viticultural treatments and storage conditions impact wine quality in several different ways. In this project, we try to establish any possible linkage between the reductive-oxidative compositional development of the bottled wine stored under different oxygen regimes and produced from grapes with different treatments in the vineyard. New analytical techniques to measure total volatile aldehyde compounds in wine will be developed and validated to fulfil the aims of the project.