Glycine Jiang

My passion for wine first sparked a decade ago in Australia when I was an undergraduate student at University of Melbourne, taking an Introductory to wine class. This experience motivated me to uproot and moved to the wine capital Bordeaux and completed my Master of Science in Viticulture and Enology at Bordeaux Sciences Agro. I seized every opportunity to remain there, working for some of the most renowned wineries in both Bordeaux and Burgundy, including Domaine de Chevalier, Château Léoville Barton, Domaine Louis Latour and Vieux Château Certan. In my spare time, I further developed my palate by earning my DUAD diplôme from ISVV Bordeaux as well as the WSET Level 4 Diploma in Wines and Spirits. My experiences in the industry only furthered my curiosity, and in 2018, I put my winemaking career on pause and decided to pursue a Ph.D. in Enology at Cornell University. I am currently working as a research assistant in the Gibney Wine Microbiology Lab, participating in multiple projects in Wine Microbiology in combination with Wine Chemistry as well as Sensory Science. My research is both fundamental and practical and I am committed to contributing theoretical knowledge toward advancements in the industry.