Yin Liu obtained her Master degree in Viticulture and Oenology at the University of Adelaide in 2017, followed by gaining wine industrial experience in the cellar, laboratory and winemaking team in Australia and the United State during 3 harvest seasons.
Driven by her strong passion for research and physiology, she commenced her Ph.D. studies with Dr. Suzy Rogiers at NWGIC in July 2019. Her project is funded by the ARC Training Centre for Innovative Wine Production.
Specialisation: Berry development and grapevine physiology
Focus Area: potassium ion transport, cell vitality
In the mid to late-ripening stage, cell death was observed in berry mesocarp (pulp), coinciding with berry weight loss and berry shrivel. Potassium (K) ion is the most abundant cation in living cells, which might play some roles in the mesocarp cell vitality loss. The K+ membrane transport, the potential links between K and cell vitality during berry ripening, and the potential metabolic indicators of cell vitality are being investigated, aiming for getting more insight into the later stage of berry ripening regulation and grape quality improvement.