张欣珂，男，河南洛阳人，博士，副教授，硕士研究生导师。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。

主要研究方向：葡萄酒品质定向酿造的基础理论

代表性成果：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。

发表论文：

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.

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.

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.

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.

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.

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.（并列一作）

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.

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.（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.

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.

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.

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.

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.

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.

16.Lan, Y., Liu, M.,Zhang, X., Li, S., Shi, Y., & Duan, C. (2022). Regional Variation of Chemical Characteristics in Young Marselan (Vitis viniferaL.) Red Wines from Five Regions of China.Foods, 11(6), 787.

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.

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.

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.

20.Wei, Y., Chen, Z.,Zhang, X.-K., Duan, C.-Q., & Pan, Q.-H. (2021).Comparative analysis of glycosidic aroma compound profiling in threevitis viniferavarieties by using ultra-high-performance liquid chromatography quadrupole-time-of-flight mass spectrometry.Frontiers in Plant Science, 12, 1271.

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.

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.

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.

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.

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.

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.

电子邮箱：zhangxinke@bua.edu.cn