Yingxin Miao

Yingxin Miao

Higher Degree by Research Candidate

School of Agriculture, Food and Wine

Faculty of Sciences, Engineering and Technology

YIngxin received her master's and bachelor's degrees in viticulture and enology from University of California, Davis, and China Agricultural University. She worked on developing rapid white wine shelf-life test and investigating the aroma precursors of Chinese ice wine during her master's and bachelor's education.

In 2024, she started PhD position in the Department of Wine Science, Engineering and Technology of the University of Adelaide, co-supervised by A/Pro David Jeffery (University of Adelaide), Dr Susan Bastian (University of Adelaide) and Dr Bruce Pan (Gallo Wine). In collaboration with Gallo Wine, her PhD project is about predicting and managing mouthfeel in red wines through AI-guided process metrics.

Miao is keen in solving wine industry problems through wine chemistry research, specifically focusing on red wine mouthfeel management and white wine aging capacity test. 

  • 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
    2024 University of Adelaide Australia PhD
    2019 - 2021 University of California, Davis United States Master
    2015 - 2019 China Agricultural University China Bachelor

  • Research Interests
    Wine Chemistry and Wine Sensory Science

  • Journals
    Year Citation
    - Waterhouse, A. L., & Miao, Y. (n.d.). Can Chemical Analysis Predict Wine Aging Capacity?. Foods, 10(3), 654.
    DOI
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