张欣珂,男,河南洛阳人,工学博士,副教授。中国酒业协会国家级果酒评酒委员,食品工业协会葡萄酒、果酒国家评委、国际葡萄酒大赛评委,国家二级酿酒师。
电子邮箱:zhangxinke@bua.edu.cn
工作单位:beat365体育官网在线下载beat365体育官网平台酿酒工程系
工作地址:北京市昌平区北农路7号,102206
研究领域为葡萄酒品质定向酿造的基础理论。主持国家自然科学基金青年基金项目、校级和企业横向项目6项,参与宁夏回族自治区重点研发计划2项。担任Horticulturae专刊编委,Journal of Future Foods青年编委。发表SCI/EI论文26篇,第一/通讯作者论文10篇,含高被引论文1篇,累计影响因子55.71,总引用次数400余次,申请专利5项,制定企业标准2项,完成技术规程8套,联合建立4个合作示范基地。
简历更新至2024年3月
教育经历
2019.10-2020.10 阿德莱德大学,葡萄酒与食品科学系,CSC联合培养博士(合作导师:David. W. Jeffery)
2015.09-2021.07 中国农业大学,食品科学与营养工程学院,食品科学,博士(导师:段长青教授)
2011.09-2015.07 北京林业大学,生物科学与技术学院,食品科学与工程专业,学士
工作经验
2024.03-至今 |
beat365体育官网在线下载,beat365体育官网平台,副教授 |
2021.07-2024.03 |
beat365体育官网在线下载,beat365体育官网平台,讲师
|
2019.09-2019.10 |
湖南怀化,湖南南方葡萄沟酒庄,酿酒师 |
2018.09-2018.10 |
湖南怀化,湖南南方葡萄沟酒庄,酿酒师
|
承担/参与科研项目
纵向课题
1. 红葡萄酒致黄的新型衍生色素的形成机制及控制研究,2024年—2026年,30万元,主持,项目来源:国家自然科学基金青年科学基金项目(32302126)
2. 北京市青年人才托举工程,2024年—2026年,3万元(人才项目),主持,托举单位:北京食品学会,项目来源:北京市科学技术协会。
3. 2023年宁夏回族自治区重点研发计划“揭榜挂帅项目”,2023年—2026年,80万元,课题骨干,项目来源:宁夏回族自治区科技厅(2023BBF01003)
4. ‘京津冀’地区红葡萄酒颜色品质提升的关键技术研究,2022年—2023年,18万元,主持,项目来源:beat365体育官网在线下载
5. 红葡萄酒中关键辅色素的挖掘应用,2021年—2023年,10万元,主持,项目来源:beat365体育官网在线下载
6. 干红葡萄酒陈酿过程中花色苷衍变聚合机制研究,2015.01-2018.12,85万元,参与,项目来源:国家自然科学基金面上项目(31471723)
7. 红葡萄酒中酰基化花色苷辅色作用机制的研究,2018.01-2021.12,60万,参与,项目来源:国家自然科学基金面上项目(31771944)
横向课题
1. 长城葡萄酒酚源化合物品质提升技术研究,2023年—2024年,10万元,主持,项目来源:企业横向
2. 凤凰庄园葡萄酒品质提升关键技术集成研发,2022年—2024年,30万元,子课题主持,项目来源:企业横向
3. 南方葡萄沟刺葡萄特色优质葡萄酒生产关键技术研究,中国南方葡萄沟酒庄有限公司,2017.02-2020.01,150万元,参与。
个人谷歌学术网站/Researchgate:
https://scholar.google.com/citations?user=dNnM70oAAAAJ&hl=zh-CN
https://www.researchgate.net/profile/Zhang-Xin-Ke
著作与论文:
1. Zhang, X.-K., Jeffery, D. W., Li D.-M., Lan, Y.-B., Zhao, X., & Duan, C.-Q. (2022). Red wine coloration: A review of pigmented molecules, reactions, and applications. Comprehensive Reviews in Food Science and Food Safety. 21 (5), 3834-3866. (IF2022 = 14.8, JCRQ1)
(https://doi.org/10.1111/1541-4337.13010)
2. Zhang, X.-K., Lan, Y.-B., Huang, Y., Zhao, X., & Duan, C.-Q. (2021). Targeted metabolomics of anthocyanin derivatives during prolonged wine aging: Evolution, color contribution and aging prediction. Food Chemistry, 339, 127795. (IF2021 = 9.23,, JCRQ1,ESI高被引论文)(https://doi.org/10.1016/j.foodchem.2020.127795)
3. Zhang, X.-K., Zhao, X., Ying, S., & Duan, C.-Q. (2022). The formation mechanism of pinotin A in model wine: Experimental and theoretical investigation. Food Chemistry, 380, 132196. (IF2022 = 8.8, JCRQ1)
(https://doi.org/10.1016/j.foodchem.2022.132196)
4. Zhang, X.-K., Jeffery, D. W., Muhlack, R. A., & Duan, C.-Q. (2021). The effects of copigments, sulfur dioxide and enzyme on the mass transfer process of malvidin-3-glucoside using a modelling approach in simulated red wine maceration scenarios. Food and Bioproducts Processing, 130, 34-47.(IF2021 =5.20, JCRQ2)
(https://doi.org/10.1016/j.fbp.2021.09.001)
5. Zhang, X.-K., Li, S.-Y., Zhao, X., Pan, Q.-H., Shi, Y., & Duan, C.-Q. (2020). HPLC-MS/MS-based targeted metabolomic method for profiling of malvidin derivatives in dry red wines. Food Research International, 134, 109226.(IF2020 = 6.3, JCRQ1)(https://doi.org/10.1016/j.foodres.2020.109226)
6. Zhang, X.-K., He, F., Zhang, B., Reeves, M. J., Liu, Y., Zhao, X., Duan, C.-Q. (2018). The effect of prefermentative addition of gallic acid and ellagic acid on the red wine color, copigmentation and phenolic profiles during wine aging. Food Research International, 106, 568-579.(IF2018 = 3.86, JCRQ1)(并列一作) (https://doi.org/10.1016/j.foodres.2017.12.054)
7. Zhang, X. K., Lan, Y. B., Zhu, B. Q., Xiang, X. F., Duan, C. Q., Shi, Y. (2018). Changes in monosaccharides, organic acids and amino acids during Cabernet Sauvignon wine ageing based on a simultaneous analysis using gas chromatography–mass spectrometry. Journal of the Science of Food and Agriculture, 98 (1), 104-112.(IF2018 = 2.42, JCRQ2)(https://doi.org/10.1002/jsfa.8444)
8. Zhao, B.-Y†., Zhang, X.-K†., Lan, Y.-B., Duan, C.-Q., Zhu, B.-Q., & Li, D.-M. (2023). Sub-Regional Variation and Characteristics of Cabernet Sauvignon Wines in the Eastern Foothills of the Helan Mountain: A Perspective from Phenolics, Visual Properties and Mouthfeel. Foods, 12(5), 1081. (IF2022 = 5.20, JCRQ1)(并列一作)
9. 张欣珂, 赵旭, 成池芳, 齐梦瑶, & 石英. (2019). 葡萄酒中的酚类物质Ⅰ:种类,结构及其检测方法研究进展. 食品科学, 40(15), 255-268. (http://www.spkx.net.cn/EN/abstract/abstract48605.shtml)
10. 张欣珂, 赵旭, 刘沛通, 段长青, 段雪荣, 杨健, 李德美*, 范雪梅*. (2023). 红葡萄酒的花色苷:来源、呈色与反应. 食品科学, 44(23), 342- 352.
11. Zhao, X., Duan, C.-Q., Li, S.-Y., Zhang, X.-K., Zhai, H.-Y., He, F., & Zhao, Y.-P. (2023). Non-enzymatic browning of wine induced by monomeric flavan-3-ols: A review. Food Chemistry, 136420.(IF2022 = 8.8)
12. Song, X., Yang, W., Qian, X., Zhang, X., Ling, M., Yang, L., Shi, Y., Duan, C., & Lan, Y. (2023). Comparison of Chemical and Sensory Profiles between Cabernet Sauvignon and Marselan Dry Red Wines in China. Foods, 12(5), 1110. (IF2022 = 5.20)
13. Qi, M.-Y., Huang, Y.-C., Song, X.-X., Ling, M.-Q., Zhang, X.-K., Duan, C.-Q., Lan, Y.-B., & Shi, Y. (2023). Artificial Saliva Precipitation Index (ASPI): an efficient evaluation method of wine astringency. Food Chemistry, 135628.(IF2022 = 8.8)(https://doi.org/10.1016/j.foodchem.2023.135628)
14. Zhai, H.-Y., Li, S.-Y., Zhao, X., Lan, Y.-B., Zhang, X.-K., Shi, Y., & Duan, C.-Q. (2022). The compositional characteristics, influencing factors, effects on wine quality and relevant analytical methods of wine polysaccharides: a review. Food Chemistry, 134467. (IF2022 = 8.8)
(https://doi.org/10.1016/j.foodchem.2022.134467)
15. Tong, W., Sun, B., Ling, M., Zhang, X., Yang, W., Shi, Y., Pan, Q., Duan, C., & Lan, Y. (2022). Influence of modified carbonic maceration technique on the chemical and sensory characteristics of Cabernet Sauvignon wines. Food Chemistry, 134341. (IF2022 = 8.8)
(https://doi.org/10.1016/j.foodchem.2022.134341)
16. Lan, Y., Liu, M., Zhang, X., Li, S., Shi, Y., & Duan, C. (2022). Regional Variation of Chemical Characteristics in Young Marselan (Vitis vinifera L.) Red Wines from Five Regions of China. Foods, 11(6), 787. (IF2022 = 5.20)
(https://doi.org/10.3390/foods11060787)
17. Zhao, X., He, F., Zhang, X.-K., Shi, Y., & Duan, C.-Q. (2022). Impact of three phenolic copigments on the stability and color evolution of five basic anthocyanins in model wine systems. Food Chemistry, 375: 131670.(IF2022 = 8.8)
(https://doi.org/10.1016/j.foodchem.2021.131670)
18. 赵旭,赵培汝,张欣珂,何非(2020),反复冻融对葡萄酒中酚类物质的影响. 中国食品学报, 20 (12), 9. (10.16429/j.1009-7848.2020.12.024)
19. Zhao, X., Zhang, X.-K, He, X., Duan, C., & He, F. (2021). Acetylation of malvidin-3-O-glucoside impedes intermolecular copigmentation: Experimental and theoretical investigations. Journal of Agricultural and Food Chemistry, 2021, 69(27): 7733-7741. (http://dx.doi.org/10.1021/acs.jafc.1c02378) (IF2021 = 5.89)
20. Wei, Y., Chen, Z., Zhang, X.-K., Duan, C.-Q., & Pan, Q.-H. (2021). Comparative analysis of glycosidic aroma compound profiling in three vitis vinifera varieties by using ultra-high-performance liquid chromatography quadrupole-time-of-flight mass spectrometry. Frontiers in Plant Science, 12, 1271.(IF2021 = 5.75)
(https://doi.org/10.3389/fpls.2021.694979)
21. Zhao, X., Zhang, S.-S., Zhang, X.-K., He, F., & Duan, C.-Q. (2020). An effective method for the semi-preparative isolation of high-purity anthocyanin monomers from grape pomace. Food Chemistry, 310, 125830. (IF2020 = 7.51)(https://doi.org/10.1016/j.foodchem.2019.125830)
22. Liu, Y., Zhang, X.-K., Shi, Y., Duan, C.-Q., He, F. (2019). Reaction kinetics of the acetaldehyde-mediated condensation between (-)-epicatechin and anthocyanins and their effects on the color in model wine solutions. Food Chemistry, 283, 315-323. (IF2019 = 6.30)(https://doi.org/10.1016/j.foodchem.2018.12.135)
23. 赵旭, 张欣珂, 陈新军, 张珊珊, & 何非. (2019). 葡萄酒中的酚类物质II:辅色效应与生物活性研究进展. 食品科学, 40(17), 284-294. (doi: 10.7506/spkx1002-6630-20180916-160)
24. 曹鹏, 张波, 张欣珂, 刘月, 何非, & 段长青. (2019). 陈酿前添加咖啡酸对干红葡萄酒颜色品质及多酚构成的影响. 中国食品学报, 2019(007), 153-160. (doi:10.16429/j.1009-7848.2019.07.020)
25. 王晓月, 张珊珊, 张欣珂, 曹鹏, 张波, & 何非. (2020). 发酵前添加黄酮醇类辅色素对'赤霞珠'干红葡萄酒颜色品质及多酚组成的影响. 食品科学, 41(18), 188-195. (doi:10.7506/spkx1002-6630-20190714-187).
26. 安效辉,苗瀛心,陈倬,张欣珂,段长青,潘秋红.(2020). 基于UHPLC-Q-TOF研究酵母对葡萄酒中糖苷态香气物质释放的影响.食品科学, 41(12), 158-165. (http://kns.cnki.net/kcms/detail/11.2206.TS.20191012.1126.046.html)