Yihe Sui

Yihe Sui

School of Agriculture, Food and Wine

Faculty of Sciences, Engineering and Technology

Eligible to supervise Masters and PhD (as Co-Supervisor) - email supervisor to discuss availability.

Dr. Yihe (Eva) Sui is an Associate Lecturer and Postdoctoral Researcher at the University of Adelaide's School of Agriculture, Food and Wine. She holds a PhD in Wine Science and a Master’s in Viticulture and Oenology from the University of Adelaide. With a background in material science, her research centres on advancing membrane filtration technologies in winemaking as a sustainable alternative to traditional stabilisation methods. Her work focuses on protein and tartrate stability, wine macromolecule and phenolic management, aiming to improve wine quality, production efficiency, and industry sustainability.

My research focuses on advancing wine stability and quality through a molecular-to-process approach, integrating chemistry, sensory science, and novel processing technologies. I begin with core wine science questions: protein stability in white wine, tartrate crystallisation and prevention, and phenolic composition. I am interested in investigating how these components and their colloidal interactions influence wine stability and sensory outcomes, including aroma, flavour profile, bitterness, phenolic taste, and overall mouthfeel. Building on this foundation, I explore membrane filtration—particularly ultrafiltration—as a physical, non-additive alternative to traditional fining agents for protein and phenolic management. This aligns with industry priorities for vegan-friendly production, reduced waste, and a lower carbon footprint. I also evaluate ultrafiltration in combination with novel treatments such as pasteurisation, enzymatic treatment, and absorbents, aiming to develop integrated processes that could achieve both protein and tartrate stability with minimal intervention. Further interests include the role of redox potential in wine instability, shelf-life and transport stability, and developing predictive modelling for long-term quality of wine. Ultimately, my research aims to deliver scalable, evidence-based solutions that enhance efficiency, reduce additives, and improve wine quality for producers and consumers.

Research Interests: 

  • Membrane filtration technologies in winemaking
  • Protein stabilisation and haze prevention in white wines
  • White wine phenolic management
  • Tartrate stability in white wine
  • Wine production and quality enhancement
  • Wine chemistry and sensory science

  • Appointments
    Date Position Institution name
    2022 - 2025 Project Team Technician Australian Wine Research Institute
    2022 - 2022 Vintage Laboratory Intern Henschke wine
    2019 - 2020 Casual Cellar Door Attendant National Wine Centre of Australia
    2018 - 2018 Vintage Weighbridge Operator Grant Burge Wine
    2017 - 2017 Research assistant University of Adelaide

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

  • Education
    Date Institution name Country Title
    2018 - 2022 University of Adelaide Australia PhD
    2015 - 2017 University of Adelaide Australia Master of Viticulture and Oenology
    2011 - 2015 Nanjing University of Aeronautics and Astronautics China Bachelor of applied chemistry

  • Certifications
    Date Title Institution name Country
    2019 WSET LEVEL 3 AWARD IN WINES TafeSA Australia

  • Research Interests
    Wine Chemistry and Wine Sensory Science

Wine Australia Scholarship: Use of membrane filtration technology to achieve protein stability in white wine.

Lecturer of Postgraduate Foundation of Wine Science

Demonstrator of Viticulture Science A.

  • Presentation
    Date Topic Presented at Institution Country
    2025 - 2025 From Downgraded to Premium: Valorisation of Heavy Press Juice Fraction by Ultrafiltration the 19th Australian Wine Industry Technical Conference Adelaide University Australia
    2022 - ongoing Ultrafiltration: a novel approach to managing phenolics and protein in white wine 18th AWITC ARC TC for IWP Australia
    2021 - 2021 Use of membrane filtration technology to achieve protein stability in white wine Macrowine 2021 ARC TC for IWP Australia
    2021 - 2021 White wine protein stabilisation - challenge or opportunity? Crush 2021 ARC TC for IWP Australia
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