Xinyi Zhang

Research output

Research output per year 2015 2019 2021 2022 2024 2024

• 18 Article
• 10 Abstract
• 6 Presentation only
• 4 Poster
• 1 More
  • 1 Doctoral Thesis

Research output per year

Research output per year

Search results

• 2024

  Changes in Cu fractions and riboflavin in white wines during short-term light exposure: impacts of oxygen and bottle colour

  Vongluanngam, I., Zhang, X., Blackman, J., Schmidtke, L., Wilkinson, K. L. & Clark, A., 09 Feb 2024.

  Research output: Other contribution to conference › Abstract › peer-review

• Comparison of techniques for the quantitation of reductive aroma compounds in white wine: Links to sensory analysis and Cu fractions

  Zhang, X., Bekker, M. Z., Kulcsar, A. C., Nandorfy, D. E. & Clark, A. C., 15 May 2024, In: Journal of Agricultural and Food Chemistry. 72, 19, p. 11051-11061 11 p.

  Research output: Contribution to journal › Article › peer-review

  • Wine 100%
  • Aroma Compounds 100%
  • White Wine 100%
  • Sensory Analysis 100%
  • Reductive Aromas 100%

• Impact of light on protective fractions of Cu in white wine: Influence of oxygen and bottle colour

  Vongluanngam, I., Zhang, X., Blackman, J., Schmidtke, L., Wilkinson, K. L. & Clark, A., 27 Apr 2024, In: Food Chemistry. 452, 139504.

  Research output: Contribution to journal › Article › peer-review

• Reductive aroma compounds in white wine: Comparison of measurement techniques and their relation to sensory analysis and copper fractions

  Zhang, X., Bekker, M., Kulcsar, A., Nandorfy, D. E. & Clark, A., 2024.

  Research output: Other contribution to conference › Abstract › peer-review

• The influence of copper fractions on light induced spoilage of white wines

  Vongluanngam, I., Zhang, X., Blackman, J., Schmidtke, L., Wilkinson, K. L. & Clark, A., 2024, p. 31. 1 p.

  Research output: Other contribution to conference › Abstract › peer-review

• 2023

  Ascorbic acid addition to rosé: Impact on the oxidative and reductive development of bottled wine

  Zhang, X., Blackman, J. W. & Clark, A. C., 30 Oct 2023, In: Food Chemistry. 424, p. 1-10 10 p., 136418.

  Research output: Contribution to journal › Article › peer-review

  Open Access

  File

  • Ascorbic Acid 100%
  • Acid Addition 100%
  • Bottled Wine 100%
  • Vitamin C 100%
  • Wine 50%
  3 Citations (Scopus)

  81 Downloads (Pure)

• Cu fractions in Shiraz and Pinot Noir wines during bottle aging: Rates of changes and capacity for conversion

  Zhang, X. & Clark, A. C., Oct 2023, In: OENO One. 57, 4, p. 1-9 9 p.

  Research output: Contribution to journal › Article › peer-review

  Open Access

  File

  • Bottle Aging 100%
  • Rate of Change 100%
  • Shiraz 100%
  • Aging Rate 100%
  • Pinot Noir Wine 100%
  1 Citation (Scopus)

  53 Downloads (Pure)
• 2022

  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

• 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

• 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

  • Wine 100%
  • White Wine 100%
  • Red Wine 100%
  • Sulfide 100%
  • Copper Removal 100%
  6 Citations (Scopus)

• 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, p. 1-10 10 p., 133305.

  Research output: Contribution to journal › Article › peer-review

  • Bottle Aging 100%
  • White Wine 100%
  • Cu Fractions 100%
  • Duration of Protection 100%
  • Protection Efficiency 100%
  8 Citations (Scopus)

• The duration of protection offered by Cu against reductive character development during bottle aging of white wine

  Zhang, X., Blackman, J., Clark, A. & Scollary, G., 2022, In: Wine and Viticulture Journal. 37, 4, p. 28-31 5 p.

  Research output: Contribution to journal › Article › peer-review

  • Copper Fractions 100%
  • Wine 100%
  • Bottle Aging 100%
  • White Wine 100%
  • Chardonnay 100%

• The inhibition of hydrogen sulfide and methanethiol accumulation in wine by Cu(II): The influence of temperature on the duration of protection.

  Zhang, X., Langford, K. & Clark, A., 2022.

  Research output: Other contribution to conference › Abstract › peer-review

  Open Access

• The removal of specific fractions of Cu from wine.

  Zhang, X., 2022.

  Research output: Other contribution to conference › Presentation only › peer-review

• WINEMAKING COPPER SULFIDE Sulfide-bound copper removal from red and white wine by depth filtration

  Zhang, X., Kontoudakis, N., Clark, A., Bowyer, P. & Scollary, G., 2022, In: Wine and Viticulture Journal. 37, 1, p. 32-34 3 p.

  Research output: Contribution to journal › Article

  • White Wine 100%
  • Red Wine 100%
  • Filtration 100%
  • Sulfide 100%
  • Copper Removal 100%
• 2021

  An efficient method for the rapid assessment of free copper in white wine

  Clark, A., Kodoudakis, N., Zhang, X. & Scollary, G., 2021, In: Wine and Viticulture Journal. 36, 1, p. 34-38 4 p.

  Research output: Contribution to journal › Article › peer-review

  • Wine 100%
  • White Wine 100%
  • Rapid Assessment 100%
  • Hydrogen Sulfide 100%
  • Free Copper 100%

• Inhibition of reductive characters in wine by Cu-organic acids: Predicting the duration of protection

  Zhang, X., Kodoudakis, N., Blackman, J. & Clark, A., 2021.

  Research output: Other contribution to conference › Abstract › peer-review

• Measurement and behaviour of Cu in wine

  Clark, A. & Zhang, X., 2021.

  Research output: Other contribution to conference › Presentation only › peer-review

  • Wine 100%
  • Winery 33%
  • Wine Storage 33%
  • Reductive Aromas 33%
  • Storage Conditions 16%

• Simplified method for the rapid quantification of copper fractions in wine

  Zhang, X., Kodoudakis, N., Scollary, G. & Clark, A., 19 May 2021, In: Vine and Wine Technical Reviews. p. 1-2 2 p.

  Research output: Contribution to journal › Article › peer-review

  Open Access

  File

  • Copper Fractions 100%
  • Wine 100%
  • Simplified Method 100%
  • Rapid Quantification 100%
  • Diatomaceous Earth 100%
  66 Downloads (Pure)

• The impacts of free and bound forms of copper in wine

  Zhang, X., Kodoudakis, N., Scollary, G. & Clark, A., 2021.

  Research output: Other contribution to conference › Presentation only › peer-review

• The removal of Cu from wine by copolymer PVI/PVP: Impact on Cu fractions and binding agents

  Zhang, X., Kodoudakis, N., Wilkes, E., Scrimgeour, N., Hirlam, K. & Clark, A., 09 Apr 2021, In: Food Chemistry. 357, p. 1-8 8 p., 129764.

  Research output: Contribution to journal › Article › peer-review

  • Wine 100%
  • Polyvinylpyrrolidone 100%
  • Binding Agent 100%
  • Copolymer 100%
  • Cu Fractions 100%
  5 Citations (Scopus)
• 2020

  Changes in red wine composition during bottle aging: Impacts of grape variety, vineyard location, maturity, and oxygen availability during aging

  Zhang, X., Kodoudakis, N., Suklje, K., Antalick, G., Blackman, J., Rutledge, D., Schmidtke, L. & Clark, A., 18 Feb 2020, In: Journal of Agricultural and Food Chemistry. 68, 47, p. 13331-13343 13 p.

  Research output: Contribution to journal › Article › peer-review

  • Bottle Aging 100%
  • Aging 100%
  • Wine Composition 100%
  • Grape Variety 100%
  • Red Wine 100%
  19 Citations (Scopus)

• Impacts of Viticultural conditions and juice composition on the Oxidative and reductive development of Wine

  Zhang, X., Apr 2020, Australia: Charles Sturt University. 152 p.

  Research output: Thesis › Doctoral Thesis

  Open Access

  File

  • Wine 100%
  • Juice Composition 100%
  • Wine Quality 100%
  • Red Wine 100%
  • Volatile Aldehydes 60%
  103 Downloads (Pure)

• Simplified measures of copper fractions in wine: Colorimetric and filtration-based approaches

  Clark, A. C., Zhang, X. & Kodoudakis, N., Oct 2020, In: Australian Journal of Grape and Wine Research. 26, 4, p. 399-409 11 p.

  Research output: Contribution to journal › Article › peer-review

  • Copper Fractions 100%
  • Wine 100%
  • Filtration 100%
  • White Wine 100%
  • Red Wine 50%
  9 Citations (Scopus)

  6 Downloads (Pure)
• 2019

  Changes in red wine composition during bottle ageing: Impacts of viticultural conditions and oxygen availability

  Zhang, X., Kodoudakis, N., Suklje, K., Antalick, G., Blackman, J. & Clark, A., 2019, p. 90. 1 p.

  Research output: Other contribution to conference › Abstract › peer-review

• Changes in red wine composition during bottle ageing: Impacts of viticultural conditions and oxygen availability

  Zhang, X., 2019.

  Research output: Other contribution to conference › Abstract › peer-review

• Changes in red wine composition during bottle aging: Impacts of viticultural conditions and oxygen availability

  Zhang, X., Kodoudakis, N., Suklje, K., Antalick, G., Blackman, J., Schmidtke, L. & Clark, A., Jul 2019.

  Research output: Other contribution to conference › Poster › peer-review

  File

  • Bottle Aging 100%
  • Wine Composition 100%
  • Red Wine 100%
  • Oxygen Availability 100%
  • Aldehydes 50%
  78 Downloads (Pure)

• Changes in red wine composition during bottle aging: Impacts of viticultural conditions and oxygen availability

  Zhang, X., Kodoudakis, N., Suklje, K., Antalick, G., Blackman, J., Schmidtke, L. & Clark, A., 2019.

  Research output: Other contribution to conference › Abstract › peer-review

  File

  • Bottle Aging 100%
  • Wine Composition 100%
  • Red Wine 100%
  • Scientia 100%
  • Oxygen Availability 100%
  50 Downloads (Pure)

• Copper(II) and sulfur dioxide in Chardonnay juice and Shiraz must: Impact on volatile aroma compounds and Cu forms in wine

  Zhang, X., Kodoudakis, N., Blackman, J. & Clark, A., 10 Dec 2019, In: Beverages. 5, 4, 15 p., 70.

  Research output: Contribution to journal › Article › peer-review

  Open Access

  File

  • Flavouring Agent 100%
  • Sulfur Dioxide 100%
  • Grape Juice 100%
  • Gas Chromatography 100%
  • Phenylacetaldehyde 50%
  3 Citations (Scopus)

  85 Downloads (Pure)

• Determination of 13 volatile aldehyde compounds in wine by GC-QQQ-MS: p-Benzoquinone to dissociate hydrogen sulfite addition products

  Zhang, X., Kontoudakis, N., Blackman, J., Šuklje, K., Antalick, G. & Clark, A. C., 01 Jan 2019, In: Food Analytical Methods. 12, p. 1285-1297 13 p.

  Research output: Contribution to journal › Article › peer-review

  • Benzoquinone 100%
  • Sulfite 100%
  • Red 100%
  • Hydrogen 100%
  • Red Wine 100%
  8 Citations (Scopus)

• Rapid quantitation of 12 volatile aldehyde compounds in wine by LC-QQQ-MS: A combined measure of free and hydrogen-sulfite-bound forms

  Zhang, X., Kontoudakis, N. & Clark, A. C., 27 Mar 2019, In: Journal of Agricultural and Food Chemistry. 67, 12, p. 3502-3510 9 p.

  Research output: Contribution to journal › Article › peer-review

  • Red Wine 100%
  • White Wine 100%
  • Minimal Preparation 33%
  9 Citations (Scopus)
• 2018

  A novel one-step measurement of total volatile aldehyde compounds in wine by LC-QQQ-MS

  Zhang, X., Clark, A., Kodoudakis, N. & Blackman, J., 2018.

  Research output: Other contribution to conference › Presentation only › peer-review

  File
  59 Downloads (Pure)

• A novel one-step measurement of total volatile aldehyde compounds in wine by LC-QQQ-MS

  Zhang, X., Clark, A., Kodoudakis, N. & Blackman, J., 2018.

  Research output: Other contribution to conference › Presentation only › peer-review

• 2017

  The direct measurement of total volatile carbonyl compounds in wine

  Zhang, X., Kodoudakis, N., Suklje, K., Antalick, G., Blackman, J. & Clark, A., 2017, p. 20. 1 p.

  Research output: Other contribution to conference › Abstract › peer-review

• 2016

  Berry shriveling significantly alters Shiraz (Vitis vinifere L.) grape and wine chemical composition

  Suklje, K., Zhang, X., Antalick, G., Clark, A. C., Deloire, A. & Schmidtke, L. M., 2016, In: Journal of Agricultural and Food Chemistry. 64, 4, p. 870-880 11 p.

  Research output: Contribution to journal › Article › peer-review

  • Anthocyanins 100%
  • Amino Acids 100%
  • Temporal Investigation 12%
  • Amino Acid Accumulation 12%
  47 Citations (Scopus)

• Berry shrivel significantly alters Shiraz grape and wine composition

  Suklje, K., Zhang, X., Antalick, G., Blackman, J. W., Clark, A. C., Schmidtke, L. M. & Deloire, A., 2016, In: Wine and Viticulture Journal. 31, 2, p. 32-35 4 p.

  Research output: Contribution to journal › Article

  • Wine Composition 100%
  • Shiraz 100%
  • Grape Composition 100%
  • Berry Shrivel 100%
  • Wine Quality 100%

• Berry shrivel significantly alters Shiraz grape and wine composition

  Zhang, X., Suklje, K., Antalick, G., Blackman, J., Clark, A., Schmidtke, L. & Deloire, A., 2016.

  Research output: Other contribution to conference › Poster › peer-review

• 2015

  Berry shriveling significantly alters Shiraz (Vitis vinifera L.) grape and wine composition

  Suklje, K., Zhang, X., Antalick, G., Blackman, J., Clark, A., Deloire, A. & Schmidtke, L., 2015.

  Research output: Other contribution to conference › Presentation only › peer-review

  • Vitis Vinifera 100%
  • Wine Composition 100%
  • Berries 100%
  • Shiraz 100%
  • Grape Composition 100%