李金宸
1994.5
硕导
lijinchen@btbu.edu.cn
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 北京工商大学，讲师
2024.1至今 北京工商大学，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