Dr. Bin Tian

Bin Tian received his B.Sc. and M.Sc. from Huazhong Agricultural University, Wuhan, China, and his Ph.D. from Lincoln University, Lincoln, New Zealand. Currently, he is a member of the Faculty Postgraduate Committee and a member of the Faculty Learning and Teaching Committee at the Faculty of Agriculture and Life Sciences, Lincoln University. His research bridges the disciplines of wine science and microbiology. His early research examined pathogenesis-related proteins in grapes and wines, and his current research is tripartite, examining the following: (1) macromolecules in grape and wine, including proteins and polyphenols; (2) wine yeasts and lactic acid bacteria, and their relevant metabolites of importance to wine quality; and (3) utilization of winery waste, e.g., grape pomace. His research is closely engaged with the industry. A number of his current research projects are collaborated with local wine industry partners with the aim to solve key practical issues in wine production and contribute to new knowledge of making quality wine.