个人简历

教育经历：\r
1995.09—1998.07 西北农业大学园艺系，果树专业，获博士学位；\r
1990.09—1993.07 西北农业大学园艺系，果树专业，获硕士学位；\r
1985.09—1987.02 无锡轻工业学院食品科学助教进修班；\r
1981.09—1985.07 西北农业大学园艺系，果树专业，获学士学位。\r
工作经历：\r
2001.07-至今 中国农业大学食品科学与营养工程学院副教授、教授；\r
2001.07-2003.01中国农业大学园艺学院副教授；\r
1999.07-2001.07中国农业大学园艺学院博士后流动站工作；\r
1985.07-1999.07西北农业大学园艺系助教、讲师、副教授。\r
2016.8-2017.3 美国克莱姆森大学访问学者

研究领域

""重点开展产区生态与葡萄品种及酒种适配性、葡萄风味代谢与栽培调控、葡萄果实风味品质评价、葡萄酒品质衍变机制与定向酿造等方向的基础理论研究和相关高新技术研发及推广应用工作。""""

近期论文

1. Li, S.-Y., & Duan, C.-Q. Astringency, bitterness and color changes in dry red wines before and during oak barrel aging: An updated phenolic perspective review. Critical reviews in Food Science and Nutrition, 2018: 1-28.\r
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2. Zhang, X.-K, He, F., Zhang, B., Reeves, M. J., Liu, Y., Zhao, X., & Duan, C.-Q. 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, 2018, 106: 568-579\r
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3. Zhang, B.; He, F.; Zhou, P. P.; Liu, Y.; Duan, C. Q., The color expression of copigmentation between malvidin-3-O-glucoside and three phenolic aldehydes in model solutions: The effects of pH and molar ratio. Food chemistry 2016, 199, 220-8.\r
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4. Ye, D. Q.; Zheng, X. T.; Xu, X. Q.; Wang, Y. H.; Duan, C. Q.; Liu, Y. L., Evolutions of volatile sulfur compounds of Cabernet Sauvignon wines during aging in different oak barrels. Food chemistry 2016, 202, 236-46.\r
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5. Lan, Y. B.; Qian, X.; Yang, Z. J.; Xiang, X. F.; Yang, W. X.; Liu, T.; Zhu, B. Q.; Pan, Q. H.; Duan, C. Q., Striking changes in volatile profiles at sub-zero temperatures during over-ripening of 'Beibinghong' grapes in Northeastern China. Food chemistry 2016, 212, 172-82.\r
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6. Li, S.-Y.; He, F.; Zhu, B.-Q.; Wang, J.; Duan, C.-Q., Comparison of phenolic and chromatic characteristics of dry red wines made from native Chinese grape species and vitis vinifera. International Journal of Food Properties 2016, 1-13.\r
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7. Zhang, B.; Liu, R.; He, F.; Zhou, P. P.; Duan, C. Q., Copigmentation of malvidin-3-O-glucoside with five hydroxybenzoic acids in red wine model solutions: experimental and theoretical investigations. Food chemistry 2015, 170, 226-33.\r
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8. Cai, J.; Zhu, B. Q.; Wang, Y. H.; Lu, L.; Lan, Y. B.; Reeves, M. J.; Duan, C. Q., Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters. Food chemistry 2014, 154, 217-29.\r
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9. Mu, L.; He, J. J.; Pan, Q. H.; He, F.; Duan, C. Q., Tissue-specific Accumulation of Flavonoids in Grape Berries is Related to Transcriptional Expression of VvF3′H and VvF3′5′H. South Journal of Enology and Viticulture 2014, 35, 68-80.\r
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10. Liang, N. N.; Pan, Q. H.; He, F.; Wang, J.; Reeves, M. J.; Duan, C. Q., Phenolic profiles of Vitis davidii and Vitis quinquangularis species native to China. Journal of agricultural and food chemistry 2013, 61, 6016-27.\r
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11. Zhang, M.; Pan, Q.; Yan, G.; Duan, C., Using headspace solid phase micro-extraction for analysis of aromatic compounds during alcoholic fermentation of red wine. Food chemistry 2011, 125, 743-749.\r
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12. Li, Z.; Pan, Q.; Jin, Z.; Mu, L.; Duan, C., Comparison on phenolic compounds in Vitis vinifera cv. Cabernet Sauvignon wines from five wine-growing regions in China. Food chemistry 2011, 125, 77-83.\r
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13. He, F.; He, J. J.; Pan, Q. H.; Duan, C. Q., Mass-spectrometry evidence confirming the presence of pelargonidin-3-O-glucoside in the berry skins of Cabernet Sauvignon and Pinot Noir (Vitis vinifera L.). Aust J Grape Wine R 2010, 16, 464-468.\r
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14. He, F.; Mu, L.; Yan, G. L.; Liang, N. N.; Pan, Q. H.; Wang, J.; Reeves, M. J.; Duan, C. Q., Biosynthesis of anthocyanins and their regulation in colored grapes. Molecules 2010, 15, 9057-91.