Wenyu Kang

Wenyu Kang

Higher Degree by Research Candidate

School of Agriculture, Food and Wine

Faculty of Sciences


PhD Candidate

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  • Appointments

    Date Position Institution name
    2016 Demonstrator in Sensory Study & Winemaking in Vintage University of Adelaide, Adelaide
    2016 Cellar Hand University of Adelaide, Adelaide
  • Awards and Achievements

    Date Type Title Institution Name Country Amount
    2019 Recognition Reviewer of Food Research International Food Research International Canada
    2016 Award The Outstanding Academic Achievement Award The University of Adelaide Australia
  • Language Competencies

    Language Competency
    Chinese (Cantonese) Can read, write, understand spoken and peer review
    Chinese (Mandarin) Can read, write, speak, understand spoken and peer review
    English Can read, write, speak, understand spoken and peer review
    Undetermined Can read, write, speak, understand spoken and peer review
  • Education

    Date Institution name Country Title
    2019 Wine and Spirit Education Trust United Kingdom Diploma of WSET (Lv4)
    2016 University of Adelaide, Adelaide Australia PhD Candidate
    2016 University of Adelaide, Adelaide Australia Master of Viticulture and Oenology
    2013 Shanghai Ocean University, Shanghai China Bachelor of Food Science and Engineering
  • Certifications

    Date Title Institution name Country
    Lv2,3,4 Wine & Spirit Education Trust
  • Research Interests

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  • Journals

    Year Citation
    2020 Kang, W., Bindon, K. A., Wang, X., Muhlack, R. A., Smith, P. A., Niimi, J., & Bastian, S. (2020). Chemical and Sensory Impacts of Accentuated Cut Edges (ACE) Grape Must Polyphenol Extraction Technique on Shiraz Wines. Foods, 9(8), 1027.
    DOI
    2019 Kang, W., Niimi, J., Muhlack, R., Smith, P., & Bastian, S. (2019). Dynamic characterization of wine astringency profiles using modified progressive profiling. Food Research International, 120, 244-254.
    DOI Scopus3 WoS2
    2019 Kang, W., Muhlack, R. A., Bindon, K. A., Smith, P. A., Niimi, J., & Bastian, S. E. (2019). Potato Protein Fining of Phenolic Compounds in Red Wine: A Study of the Kinetics and the Impact of Wine Matrix Components and Physical Factors.. Molecules, 24(24), 13 pages.
    DOI
    2018 Kang, W., Niimi, J., & Bastian, S. (2018). Reduction of red wine astringency perception using vegetable protein fining agents. American Journal of Enology and Viticulture, 69(1), 22-31.
    DOI Scopus7 WoS5
    2015 Kang, W., Lu, J., Cheng, Y., & Jin, Y. (2015). Determination of the concentration of alum additive in deep-fried dough sticks using dielectric spectroscopy. Journal of Food and Drug Analysis, 23(3), 472-479.
    DOI
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  • Memberships

    Date Role Membership Country
    2017 - ongoing Member Golden Key International Honour Society
    2016 - ongoing Member Australian Society of Viticulture & Oenology Australia

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