个人简历

教育经历：

2016-2021 阿德莱德大学，博士，葡萄酒微生物与生物技术

2012-2016 中国农业大学，工学学士，葡萄与葡萄酒工程

工作经历：

2022.3-2024.1 太阳成集团tyc122cc，讲师

2024.1至今 太阳成集团tyc122cc，副教授

主讲课程

专业英语（酿酒工程），果酒工艺学，国际蒸馏酒工艺学

主要研究领域

葡萄酒、果酒的微生物发酵与风味品质定向调控；国际蒸馏酒风味品质解析与工艺研究；酒类感官技术研究

主要学术成果（课题、论文、获奖、专利等）

承担的主要科研项目（限10项）：

1. 非酿酒酵母酿造低生青味赤霞珠葡萄酒的香气掩蔽分子机制研究,国家自然科学基金青年基金，2022-2025，主持

2. 国产橡木陈酿葡萄酒、白兰地技术研究和产业化，山东省重点研发计划项目课题，2024-2029，主持

3. 威士忌风味研究，横向项目，2022-2025，主持

4. 地理标志产品特色风味品质挖掘与指纹谱构建，国家重点研发计划项目课题，2022-2026，参与

5. 发酵类地理标志产品特色风味品质挖掘及指纹谱构建，国家重点研发计划项目子课题，2022-2026，参与

发表的代表性论文（限10篇）：

1. J. Li, M. Yuan, N. Meng, H. Li, J. Sun, B. Sun. Influence of nitrogen status on fermentation performances of non-Saccharomyces yeasts: a review. Food Science and Human Wellness. 2024, 13(2):556-567.

2. X. Wang, W. Cui, W. Guo, B. Sun, M. Huang, J. Li, H. Li, N. Meng. Separation techniques for manufacturing fruit spirits: From traditional distillation to advanced pervaporation process. Comprehensive review in food science and food safety. 2024, 23(1): e13278.

3. M. Liu, P. Wang, B. Zhao, X. Gao, N. Meng, J. Li, J. Sun, W. Lu, B. Sun. Chemical components and health benefits of Rubus suavissimus S. Lee (Chinese sweet tea) and the production method of rubusoside. Trends in food science and technology. 2024, 143:104252.

4. J. Li, Q. Zhang, B. Sun. Chinese baijiu and whisky: research reservoirs for flavor and functional food. Foods. 2023, 12(15):2841.

5. S. Zheng, W. Zhang, Q. Ren, J. Wu, J. Zhang, B. Wang, N. Meng, J. Li, M. Huang. The Production of Intensified Qu and Its Microbial Communities and Aroma Variation during the Fermentation of Huangjiu (Chinese Rice Wine). Foods. 2023, 12(14):2674.

6. J. Sun, S. Ruan, J. Li, J. Li, J. Fan, X. Zhang. Current situation and development trend of wine industry in China. 44th world congress of vine and wine. 2023, 68:03011.

7. 原梦梦,李金宸,李贺贺,孙宝国. 氮源对葡萄酒酵母发酵性能影响的研究进展. 中国酿造. 2023, 42(02):1-9.

8. J. Li, K. L. Wilkinson, C. M. Ford, V. Jiranek. Effect of non-Saccharomyces yeast strains on 3-isobutyl-2-methoxypyrazine concentration and aroma properties in Sauvignon Blanc wines during fermentation. Australian journal of grape and wine research. 2022, 28(4):607-620.

9. X. Wang, W. Guo, N. Meng, H. Li, F. Zheng, J. Li, B. Sun.

Characterization of Key Aroma-Active Compounds in Two Types of Peach Spirits Produced by Distillation and Pervaporation by Means of the Sensomics Approach. Foods. 2022, 11(17):2598.

10. J. Li, S. Li, F. He. Z. Yuan, T. Liu, M. J. Reeves, C. Duan. Phenolic and chromatic properties of beibinghong red ice wine during and after vinification. Molecules. 2016, 21:431.

代表性的专利（限10篇）：

代表性的奖励（限10篇）：

1. 2022-2023年度神农中华农业科技奖科学普及奖