Yumi Wang is a PhD candidate in Wine Science at the University of Adelaide, supervised by Associate Professor Susan Bastian, Dr Dimitra Capone, and Dr Irma Dupuis Day. Her research aims to bridge sensory science, wine chemistry, and marketing insights to develop novel wine beverages that meet changing consumer needs. Before her PhD, Yumi completed a Master's degree in Viticulture and Oenology at the University of Adelaide and worked across consumer sensory studies and analytical chemistry on emerging Australian white wines. Her goal is to translate chemical and sensory insights into flavour-forward, health-oriented wine products that are practical and market-ready for the wine industry.