Higher Degree by Research Candidate
School of Agriculture, Food and Wine
Faculty of Sciences
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 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
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
Date Title Institution name Country — Lv2,3,4 Wine & Spirit Education Trust —
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.
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.
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.
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