Xingchen Wang

Mr Xingchen Wang

Higher Degree by Research Candidate

PhD Student

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 (david.jeffery@adelaide.edu.au), Dr Dimitra Capone (dimitra.capone@adelaide.edu.au), and Dr Aurélie Roland (aurelie.roland@supagro.fr). 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.

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  • 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 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
  • Research Interests

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  • Journals

    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
  • Position: PhD Student
  • Email: xingchen.wang@adelaide.edu.au
  • Campus: Waite
  • Building: Wine Innovation Central, floor 4
  • Org Unit: School of Agriculture, Food and Wine

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