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20152024

Research activity per year

Personal profile

Personal profile

Dr Xinyi Zhang is a lecturer in viticulture in the School of Agricultural, Environmental and Veterinary Sciences. She obtained her Bachelor of Science degree in biotechnology from Shandong Agricultural University in China, one Master of Science degree in plant science from Missouri State University in the US, and a second Master of Science degree in viticulture and oenology from Vinifera EuroMaster program in France (Montpellier SupAgro) and Germany (Hochschule Geisenheim University). Then, Xinyi moved to Australia for her PhD study at Charles Sturt University with Professor Andrew Clark. After obtaining her PhD degree, Xinyi joined Andrew’s research group as a Post-Doctoral Research Fellow, and then was appointed as lecturer in viticulture.

Xinyi is interested in various topics associated with wine chemistry, especially volatile compounds related to wine reductive-oxidative development and influence of diverse viticultural practices on wine.

Research Interests

Dr Xinyi Zhang’s research interests focus on wine chemistry, especially wine reductive-oxidative development, aromatic volatile compounds, metal speciation and wine bottle ageing. Her expertise includes analytical chemistry by varied types of instruments, such as mass spectrometry and sulfur chemiluminescence detector. She has been involved in research projects investigating the influence of different vineyard location, variety and maturity of the grape, and oxygen availability and length of ageing time on wine bottle ageing potential, establishing methodologies to quantify different fractions of Cu(II) in wine with different capability to protect wine against reductive development after bottling, and examining the effects of different Cu(II) fractions on detrimental  and beneficial sulfur containing compounds (i.e., hydrogen sulfide and methanethiol, and beneficial thiol compounds, respectively) in wine during bottle ageing.

Expertise related to UN Sustainable Development Goals

In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. This person’s work contributes towards the following SDG(s):

  • SDG 2 - Zero Hunger
  • SDG 17 - Partnerships for the Goals

Education/Academic qualification

Wine Chemistry, Doctor of Philosophy, Impacts of viticultural conditions and juice composition on the oxidative and reductive development of wine, Charles Sturt University

20162020

Award Date: 05 Jun 2020

Viticulture and Oenology, Master of Science, Berry shrinkage and sequential harvest effects on grape and wine composition, L’Institut Agro-Montpellier, 2 Place P. Viala, 34060 Montpellier

20132016

Award Date: 11 Feb 2016

Plant Science, Master of Science , Canopy management effects on yield, fruit and wine composition, pruning weight, and fruit rot of ‘Norton’ grapevines, Missouri State University

20112013

Award Date: 01 Aug 2013

Biotechnology, Bachelor of Science, The analysis of flavor compounds from Vidal and Zexiang ice wine and the comparison between these two wines, Shandong Agricultural University

20072011

Award Date: 01 Jul 2011

Business Administration, Bachelor of Business Administration, The research and report of the operating situation of Jinan Chuangjia Building Material Co., Ltd., Shandong Agricultural University

20072011

Award Date: 01 Jul 2011

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