Dr Xingchen Wang
Postdoctoral Researcher
School of Agriculture, Food and Wine
Faculty of Sciences, Engineering and Technology
Xingchen completed his PhD at the University of Adelaide under the supervision of Associate Professor David Jeffery, Dr Dimitra Capone, and Dr Aurelie Roland. His PhD project focused on the study of biogenesis and fate of varietal thiols and relevant precursors in grape and wine. The impact of novel winemaking practices on varietal thiols and the precursors was also investigated. He has experience in the study of aroma compounds from grape and wine, but he also applys his analytical skills to other beverage matrices, including beer/wort, cider, and vinegar. Currently, he is applying his research skills to a project that optimises flavour profiles of a novel food product with Professor Ian Fisk, Associate Professor Sue Bastian, and Dr Dimitra Capone at International Flavour Research Centre, The University of Adelaide.
-
Appointments
Date Position Institution name 2023 - ongoing Grant-funded Postdoctoral Researcher University of Adelaide 2022 - 2023 Research Associate University of Adelaide -
Language Competencies
Language Competency Chinese (Mandarin) Can read, write, speak and understand spoken English Can read, write, speak and understand spoken -
Education
Date Institution name Country Title 2018 - 2022 The University of Adelaide Australia Doctor of Philosophy 2015 - 2018 North West Agriculture and Forestry University China Master of Engineering in Viticulture and Enology 2011 - 2015 North West Agriculture and Forestry University China BE in Viticulture and Enology -
Research Interests
-
Journals
Year Citation 2024 Huo, Y., Ristic, R., Puglisi, C., Wang, X., Muhlack, R., Baars, S., . . . Wilkinson, K. L. (2024). Amelioration of Smoke Taint in Wine via Addition of Molecularly Imprinted Polymers during or after Fermentation. Journal of Agricultural and Food Chemistry, 72(32), 18121-18131.
2023 Wang, X., Capone, D. L., Roland, A., & Jeffery, D. W. (2023). Impact of accentuated cut edges, yeast strain, and malolactic fermentation on chemical and sensory profiles of Sauvignon blanc wine. Food Chemistry, 400, 134051-1-134051-12.
Scopus7 WoS22022 Wang, X., Capone, D. L., Kang, W., Roland, A., & Jeffery, D. W. (2022). Impact of accentuated cut edges (ACE) technique on volatile and sensory profiles of Shiraz wines. Food Chemistry, 372, 131222-1-131222-10.
Scopus6 WoS3 Europe PMC12021 Ma, N., Wang, X., Kong, C., & Tao, Y. (2021). Effect of Mixed Culture Fermentation with Rhodotorula mucilaginosa and Saccharomyces cerevisiae on the Aroma and Color of Red Wine. Shipin Kexue/Food Science, 42(2), 97-104.
Scopus132021 Wang, X., Capone, D. L., Roland, A., & Jeffery, D. W. (2021). Chiral analysis of cis-2-methyl-4-propyl-1,3-oxathiane and identification of cis-2,4,4,6-tetramethyl-1,3-oxathiane in wine. Food Chemistry, 357, 129406-1-129406-11.
Scopus7 WoS5 Europe PMC12020 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.
Scopus10 WoS7 Europe PMC42020 Wang, X., Chen, L., Capone, D. L., Roland, A., & Jeffery, D. W. (2020). Evolution and correlation of cis-2-methyl-4-propyl-1,3-oxathiane, varietal thiols, and acetaldehyde during fermentation of sauvignon blanc Juice. Journal of Agricultural and Food Chemistry, 68(32), 8676-8687.
Scopus7 WoS7 Europe PMC22019 Kong, C. -L., Li, A. -H., Su, J., Wang, X. -C., Chen, C. -Q., & Tao, Y. -S. (2019). Flavor modification of dry red wine from Chinese spine grape by mixed fermentation with Pichia fermentans and S. cerevisiae. LWT: Food Science and Technology, 109, 83-92.
Scopus65 WoS432017 Wang, X. -C., Li, A. -H., Dizy, M., Ullah, N., Sun, W. -X., & Tao, Y. -S. (2017). Evaluation of aroma enhancement for "Ecolly" dry white wines by mixed inoculation of selected Rhodotorula mucilaginosa and Saccharomyces cerevisiae. FOOD CHEMISTRY, 228, 550-559.
Scopus110 WoS77 Europe PMC22
Walter & Dorothy Duncan Trust (2022) --- The University of Adelaide
PhD and Masters by Research Scholarships (2018-2022) --- Wine Australia
Travel bursaries & visiting scholar bursaries (2019) --- Wine Australia
Demonstrator for Course Stablisation & Clarification from 2019 to 2022.
-
Event Participation
Date Event Name Event Type Institution Country 2019 - 2019 17th AWITC Conference Australian Wine Industry Technical Conference & Trade Exhibition Australia -
Presentation
Date Topic Presented at Institution Country 2022 - 2022 Evaluation of “Accentuated cut edges” technique on the release of varietal thiols and their precursors in Shiraz and Sauvignon blanc wine production In Vino Analytica Scientia 2022 DLR Rheinpfalz Germany 2022 - 2022 “ACE” your Shiraz or Sauvignon blanc wine aroma 18th AWITC AWRI Australia 2021 - 2021 Alternative fate of varietal thiols in wine: identification, formation, and enantiomeric distribution of novel 1,3-oxathianes MacroWine2021 University of Verona Italy 2021 - 2021 Identification of novel volatile sulfur compounds in wines to explore the fate of polyfunctional thiols Crush 2021 AWRI Australia 2019 - ongoing CCSP presentation School winery tutorial room School of AFW, Faculty of Sciences, The University of Adelaide Australia
Connect With Me
External Profiles
