Colleges & Faculties

*Highlight characteristics and strengths of the platform or laboratory, specify research areas with cooperation intentions, and demonstrate the experience of international exchange and cooperation (if any) and the results of high-level papers.

Platform Introduction

The "Belt and Road" Institute of Innovation for Grape and Wine Industry (hereinafter referred to as the Innovation Institute) was approved and established in 2021. It is a provincial and ministerial-level platform jointly initiated by the Human Resources Development Center of the Ministry of Agriculture and Rural Affairs and the Chinese Society of Agronomy. The Innovation Institute is primarily based at Beijing University of Agriculture and collaborates with domestic and international universities such as China Agricultural University, Northwest A&F University, Nelson Marlborough Institute of Technology (New Zealand), as well as international organizations such as the International Organisation of Vine and Wine (OIV), and various associations including the Grape Branch of the Chinese Society of Agronomy, the Grape and Wine Branch of the Chinese Horticultural Society, and the Wine Branch of the China Alcoholic Drinks Association. Additionally, it partners with enterprises like Tiansai Vineyards in Xinjiang,Fei Tswei wineryin Ningxia, and Moutai (Group) Changli Winery in Guizhou.

The Innovation Institute aims to stay at the forefront of industry development, identify industry bottlenecks, integrate academic and research resources from universities for innovation and technological breakthroughs, facilitate academic exchanges and resource sharing, establish relevant standards and guidelines, coordinate industry resources, and improve industry development.

Currently, the Innovation Institute has a fixed staff of 12 members, including 6 professors, 2 associate professors, and 4 lecturers. Among them are one Distinguished Professor of the Changjiang Scholars Program by the Ministry of Education, one National Science Fund for Distinguished Young Scholars recipient, one leader in scientific and technological innovation from the "Ten Thousand Talents Program" of the Organization Department of the CPC Central Committee, one National New Century Talent Project candidate, one Beijing Science Star, and one Great Wall Scholar of Beijing. The Innovation Institute offers a "Grape and Wine Engineering Special Program" with over 30 graduate students. The team is well-staffed with professional technical personnel and has a clear talent advantage, forming a highly innovative scientific research team.

Research Directions:

1.Improving the Quality of Premium Wine Grapes

Focuses on the cultivation characteristics of premium wine grape varieties, winemaking characteristics, nutritional regulation, pest and disease control, viticulture practice, and quality evaluation of wine grapes.

2.Production and Processing of Premium Wine

Focuses on the production and processing techniques of premium wines, the development of winemaking microorganisms, quality control in wine production, and the comprehensive development and utilization of by-products from wine processing.

3.Wine Quality Evaluation and Market Consumption

Focuses on flavor analysis and sensory evaluation of wines, consumer preferences for wines, wine consumption and market circulation, and the construction of Chinese wine culture.

Current Research Projects:

In 2024, the platform is undertaking one national-level project, one sub-project of a major provincial and ministerial-level project, and six other school-level and enterprise collaborative projects, with a total funding of 1.91 million Yuan.

Recent Publications:

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.Wei, X. F., Wang, W. Y., Min, Z., Li, Z. Y., Ouyang, Y. N., Ruan, X. R., Fang, Y. L., & Li, D. M. (2023). Transcriptomics combined with metabolisms reveals the effect of light-exclusive films on the quality and polyphenols of ‘Cabernet Sauvignon’ grapes.Food Research International, 170: 112754.

7.Ju, Y. L., Francoise, U., Li, D. M., Zhang, Y., Liu, B. C., Sun, M., Fang, Y. L., &Wei, X. F*. (2023). Effect of light-selective sunshade net on the quality and aromatic characteristics of Cabernet Sauvignon grapes and wine: Exploratory experiment on strong solar irradiance in northwestern China.Food Chemistry: X, 17: 100510.

8.Wei, X. F., Ju, Y. L, Ma, T. T, Zhang, J. X, Fang, Y. L., & Sun, X. Y. (2021). New perspectives on the biosynthesis, transportation, astringency perception and detection methods of grape proanthocyanidins.Critical Reviews in Food Science and Nutrition, 61(14), 2372-2398.

9.Ling M Q,Qi M Y, Li S Y, Shi Y, Pan Q H, Cheng C F, Yang W M, Duan C Q*. The influence of polyphenol supplementation on ester formation during red wine alcoholic fermentation.Food Chemistry, 2022, 377: 131961.

10.Ling M Q,Bai X X, Cui D S, Shi Y, Duan C Q, Lan Y B*. An efficient methodology for modeling to predict wine aroma expression based on quantitative data of volatile compounds: A case study of oak barrel-aged red wines.Food Research International(IF = 7.425), 2023, 164: 112440.

Ling M Q, Chai R X,1 Xiang X F, Li J, Zhou P H, Shi Y, Duan C Q, Lan Y B*. Characterization of key odor-active compounds in Chinese Dornfelder wine and its regional variations by application of molecular sensory science approaches. Food Chemistry: X, 2023, 17: 100598.

Contact:

Name:Li Demei

Title:Professor

Tel:13911252392

E-mail:demeili@sina.com

Website:https://spkxxy.bua.edu.cn/info/1099/1158.htm