Research Interests
Wine Chemistry and Wine Sensory ScienceMs Yingxin Miao
Higher Degree by Research Candidate
School of Agriculture, Food and Wine
College of Sciences
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 | Competency |
|---|---|
| Chinese (Mandarin) | Can read, write, speak, understand spoken and peer review |
| English | Can read, write, speak, understand spoken and peer review |
| 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 |
| Year | Citation |
|---|---|
| 2025 | Miao, Y., & Waterhouse, A. L. (2025). Rapid White Wine Shelf-Life Prediction by Forecasting Free SO2 Loss Post-Bottling. American Journal of Enology and Viticulture, 76(1), 7 pages. Scopus1 WoS1 |
| - | Waterhouse, A. L., & Miao, Y. (2021). Can Chemical Analysis Predict Wine Aging Capacity?. Foods, 10(3), 654. |
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