Higher Degree by Research Candidate
School of Agriculture, Food and Wine
Faculty of Sciences
Xingchen finished his Bachelor and Master degree in viticulture and enology. He did research on aroma evaluation of wines fermented by mixed inoculation of S. cerevisiae and non-Saccharomyces yeasts during his master degree.
Now he is a PhD candidature in Department of Wine Science, School of AFW. He is supervised by A/Pro David Jeffery (firstname.lastname@example.org), Dr Dimitra Capone (email@example.com), and Dr Aurélie Roland (firstname.lastname@example.org). They are working a project funded by Wine Australia, which focuses on looking for new Varietal thiols in wines and new precursors for Varietal thiols in grapes.
Language Competency Chinese (Mandarin) Can read, write, speak and understand spoken English Can read, write, speak and understand spoken
Date Institution name Country Title 2018 The University of Adelaide Australia PhD 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
Year Citation 2021 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.
DOI Scopus1 WoS1
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 Scopus3 WoS3 Europe PMC1
2020 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.
DOI Scopus1 WoS1
2017 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.
DOI WoS35 Europe PMC6
Date Event Name Event Type Institution Country 2019 - 2019 17th AWITC Conference Australian Wine Industry Technical Conference & Trade Exhibition Australia
Date Topic Presented at Institution Country 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
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