معرفی
Dr. Xinyi Zhang is a Lecturer in Viticulture at the School of Agricultural, Environmental and Veterinary Sciences, Charles Sturt University. She holds a PhD in Wine Chemistry from Charles Sturt University, an MSc in Viticulture and Oenology from Vinifera EuroMaster (France/Germany), an MSc in Plant Science from Missouri State University, and a BSc in Biotechnology and Business Administration from Shandong Agricultural University.
- Education:
- PhD in Wine Chemistry (Charles Sturt University, 2020)
- MSc in Viticulture and Oenology (Montpellier SupAgro & Hochschule Geisenheim, 2016)
- MSc in Plant Science (Missouri State University, 2013)
- BSc in Biotechnology & Business Administration (Shandong Agricultural University, 2011)
Her research focuses on wine chemistry, particularly the role of copper fractions in mitigating reductive-oxidative development in wine during bottle aging. She investigates how oxygen availability, bottle color, and copper speciation influence aromatic stability and spoilage prevention in white wines like Chardonnay and red wines such as Shiraz and Pinot Noir.
Xinyi’s recent publications examine techniques for quantifying reductive aroma compounds, impacts of light exposure on copper protection, and methods for copper removal via filtration. Her work aligns with UN Sustainable Development Goals in sustainable agriculture and food chemistry education.
She supervises HDR students in wine chemistry and teaches viticulture science and vineyard management subjects in distance education mode for Wine Science and Viticulture Science undergraduate programs at Charles Sturt University.
- Collaborations:
- Andrew Clark (Charles Sturt University)
