联系方式

E-mail： jczhan@263.net

通信地址：北京市海淀区清华东路17号中国农业大学东校区301信箱

主要研究方向：

目前主要研究方向为葡萄栽培与葡萄酒酿造。葡萄栽培研究主要集中在葡萄抗逆机理研究和酿酒葡萄栽培技术体系的建立等方面。葡萄酒酿造研究主要集中在酵母筛选鉴定、葡萄酒检测分析和葡萄酒酿造关键技术体系的建立等方面。另外，近几年开始进行葡萄酒和桑葚等其他果酒中多酚类物质的营养与健康功能研究。上述各研究方向的研究成果已发表在《Food Chemistry》、《Innovative Food Science and Emerging Technologies》、《Food and Function》（封面文章）和《Journal of Functional Food》等国际知名期刊上。

现任职务（社会兼职等）：

农业部果蔬加工重点开放实验室副主任；

中国葡萄酒技术委员会委员；

《中国葡萄酒》杂志社主编

著作：

《酿酒葡萄品种学》，主编，2010.4，中国农业大学出版社。

《食品感官评价》，副主编。2009.7，中国林业出版社

近2年发表的论文（通讯作者）：

 1. Sun, XY., Li, L., Ma, TT., Zhao, F., Yu, D., Huang, WD., Zhan, JC*. High hydrostatic pressure treatment: An artificial accelerating aging method which did not change the region and variety non-colored phenolic characteristic of red wine. Innovative Food Science and Emerging Technologies, 2016，33，123-134.

2. Sun, XY., Li, XY., Wang, PY., Ma, TT., Huang, WD., Han, S*., Zhan, JC*. Detection method optimization, content analysis and stability exploration of natamycin in wine. Food Chemistry, 2016, 194, 928-937.

3. Sun, XY., Liu, LL., Zhao, Y., Ma, TT., Zhao, F., Huang, WD., Zhan, JC*. Effect of copper stress on growth characteristics and fermentation properties of Saccharomyces cerevisiae and the pathway of copper adsorption during wine fermentation. Food Chemistry, 2016, 192, 43-52.

4. Sun, XY., Li, L., Ma, TT., Liu, XY., Huang, WD., Zhan, JC*. Profiles of phenolic acids and flavan-3-ols for select Chinese red wines: a comparison and differentiation according to geographic origin and grape variety. Journal of Food Science, 2015, 80, 2170-2179.

5. Sun, XY., Zhao, Y., Liu, LL., Jia, B., Zhao, F., Huang, WD., Zhan, JC*. Copper tolerance and biosorption of Saccharomyces cerevisiae during alcoholic fermentation. PLOS ONE, 2015, 10(6): e0128611.

6. You, YL., Yuan, XY., Lee, HJ., Huang, WD., Jin, WZ., Zhan, JC*. Mulberry and mulberry wine extract increase the number of mitochondria during brown adipogenesis. Food & Function, 2015, 6, 401-408.

7. Wang, LH., Sun, XY., Li, F., Yu, D., Liu, XY., Huang, WD*., Zhan, JC*. Dynamic changes in phenolic compounds, colour and antioxidant activity of mulberry wine during alcoholic fermentation. Journal of Functional Foods, 2015, 18, 254–265.

8. Liu, XY., Jia, B., Sun, XY., Ai, JY., Wang, LH., Wang, C., Zhao, F., Zhan, JC*., Huang, WD*. Effect of initial pH on growth characteristics and fermentation properties of Saccharomyces cerevisiae. Journal of Food Science, 2015, 80, 800–807.

9. Xu, A., Zhan, JC*., Huang, WD*. Effects of ultraviolet C, methyl jasmonate and salicylic acid, alone or in combination, on stilbene biosynthesis in cell suspension cultures of Vitis vinifera L. cv. Cabernet Sauvignon. Plant cell tissue and organ culture, 2015, 122, 197-211.

10. Xu, A., Zhan, JC*., Huang, WD*. Oligochitosan and sodium alginate enhance stilbene production and induce defense responses in Vitis vinifera cell suspension cultures. Acta Physiologiae Plantarum, 2015, 37, 1-13.

目前承担的主要科研项目：

2015-2017 主持科技部国家星火计划项目：优质高效酵母菌中试开发与示范推广；

2016-2019 主持国家自然科学基金项目：铜对葡萄果实发育期多酚代谢及果实发酵影响的机制研究（31471835）；

教学工作：

《酿酒葡萄品种学》、《葡萄病虫害防治》等。