Research Interests
Wine Chemistry and Wine Sensory ScienceMiss Yu Hou
Higher Degree by Research Candidate
School of Agriculture, Food and Wine
College of Sciences
Yu finished her bachelor's and master's degrees in viticulture and enology, loyally employed in the wine industry since 2016 and in 2022 she formally becomes a PhD candidate in the Department of Wine Science, Engineering and Technology, co-supervised by A/Pro David Jeffery (david.jeffery@adelaide.edu.au) and Dr Marlize Bekker (marlize.bekker@awri.com.au).In collaboration with the Australian Wine Research Institute (AWRI), her PhD project is about the investigation of polysulfides as latent volatile sulfur compounds. The project seeks to extend previous work, evaluate polysulfides thoroughly and address the knowledge gap surrounding the key precursors responsible for post‐fermentation VSC development in wine and distilled beverages.
The role of polysulfides in the appearance of ‘reduced’ wine aromas
| Language | Competency |
|---|---|
| Chinese (Mandarin) | Can read, write and speak |
| English | Can read, write and speak |
| Date | Institution name | Country | Title |
|---|---|---|---|
| 2022 | University of Adelaide | Australia | PhD |
| 2013 - 2015 | University of Adelaide | Australia | MSc Viticulture and Enology |
| 2009 - 2013 | China Agricultural University | China | BEng Viticulture and Enology Engineering |
| Date | Title | Institution name | Country |
|---|---|---|---|
| 2015 | WSET LEVEL 3 AWARD IN WINES AND SPIRITS | Wine & Spirit Education Trust | - |
| Year | Citation |
|---|---|
| 2026 | Hou, Y., Bekker, M. Z., Siebert, T. E., Kreitman, G. Y., & Jeffery, D. W. (2026). Understanding polysulfide evolution in wine: insights from accelerated ageing and real-time cellaring in different packaging. Food Chemistry: X, 33, 103447-1-103447-14. |
| 2026 | Hou, Y., Bekker, M. Z., Siebert, T. E., & Jeffery, D. W. (2026). Preliminary exploration of polysulfide detection in wine using fluorescent probe SSP4 and A-TEEM spectroscopy. Oeno One, 60(1), 10 pages. |
| 2025 | Hou, Y., Bekker, M. Z., Siebert, T. E., & Jeffery, D. W. (2025). Persistence of wine polysulfides: Investigation of the stability of isolated glutathione and cysteine species. Food Chemistry, 486, 144603. Scopus4 WoS4 Europe PMC2 |
| 2025 | Hou, Y., Bekker, M. Z., Siebert, T. E., & Jeffery, D. W. (2025). Quantitation of Polysulfides in Wine, Beer, and Cider by HPLC-MS/MS after Solid-Phase Extraction.. J Agric Food Chem, 73(40), 25591-25603. Scopus2 WoS2 Europe PMC1 |
UNIVERSITY OF ADELAIDE AND WINE AUSTRALIA RESEARCH SCHOLARSHIP
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