Xinyi Zhang obtained her Bachelor’s degree in biotechnology from Shandong Agricultural University in China, one Master’s degree in plant science from Missouri State University in the US, and a second Master’s degree in viticulture and oenology from Vinifera program in France (Montpellier SupAgro) and Germany (Hochschule Geisenheim University). Then she moved to Australia for her PhD degree at Charles Sturt University with Dr. Andrew Clark on a project studying the impacts of viticultural conditions and juice composition on the oxidative and reductive development of wine, focusing on the profile of low molecular weight sulfur compounds and volatile aldehyde compounds.
After completed her PhD study, Xinyi Zhang joined NWGIC in 2020 as a Post Doctorate research fellow, working on metal speciation project with Dr. Andrew Clark, with the focus on the quantification and removal of Cu fractions in wine.
Specialization: Wine Chemistry
Focus Area: the reductive and oxidative development of wine after bottling, and corresponding odorants, metal speciation
Varied factors can influence the oxidative-reductive development of wine after bottling. Research has been conducted and showed the significant influence from both grapevine growing and bottle ageing conditions, such as the different vineyard location, variety and maturity of the grape, and oxygen availability and length of bottle ageing time. Methods to quantify oxidative- and reductive-related aromatic compounds have been established.
Cu has been identified as an important meditator altering wine oxidation and the accumulation of volatile sulfur compounds in wine. The relationship between Cu and sulfur compounds is under investigation. Multiple manners to eliminate excessive Cu from wine are under development.