Research output per year
Research output per year
Personal profile
Personal profile
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 Erasmus Mundus Vinifera program in France (Montpellier SupAgro) and Germany (Hochschule Geisenheim).
She joined NWGIC in 2015 for a 6-month internship working on a project studying the influence of berry shrivel on wine quality. Then in 2016, she obtained the CSUPR scholarship to start her PhD on project studying the impacts of viticultural conditions and juice composition on the oxidative and reductive development of wine. After finished, she continued as a postdoctoral researcher at NWGIC working on metal speciation quantification and reductive-oxidative development of wine after bottling, especially the metal-induced spoilage of wine.
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Cu-organic acids in red wine after bottling: A time-line for inhibition of reductive aroma compounds
Zhang, X., Langford, K. & Clark, A., 2022.Research output: Other contribution to conference › Poster › peer-review
Open Access -
Reductive development of white wine during bottle ageing: The time-line of protection offered by specific Cu fractions.
Zhang, X., Blackman, J. & Clark, A., 2022.Research output: Other contribution to conference › Abstract › peer-review
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Reductive development of white wine during bottle ageing: Time-line of protection from specific Cu fractions.
Zhang, X., Blackman, J., Prenzler, P. & Clark, A., 2022.Research output: Other contribution to conference › Poster › peer-review
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Sulfide-bound copper removal from red and white wine using membrane and depth filters: Impacts of oxygen, H2S-to-Cu ratios, diatomaceous earth and wine volume
Zhang, X., Bowyer, P., Scollary, G., Clark, A. & Kontoudakis, N., 30 May 2022, In: Food Chemistry. 377, p. 1-10 10 p., 131758.Research output: Contribution to journal › Article › peer-review
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Suppression of reductive characters in white wine by Cu fractions: Efficiency and duration of protection during bottle aging
Zhang, X., Blackman, J. W., Prenzler, P. D. & Clark, A. C., 01 Nov 2022, In: Food Chemistry. 393, 133305.Research output: Contribution to journal › Article › peer-review