姓名：战吉宬

性别：男

学历：博士研究生

职称：教授

工作单位：中国农业大学

教育情况：

1990.9-1994.7 山东农业大学 农学学士；

1996.9-1999.7 山东农业大学 农学硕士；

1999.9-2002.7 中国农业大学 农学博士。

工作经历：

1994.7-1996.9 山东省林业学校，助教；

1996.10-2002.12 莱阳农学院，讲师，副教授；

2003.1-2004.12 中国农业大学，博士后；

2005．1-至今 中国农业大学，副教授，教授；

所受奖项：

无

主要研究方向：

目前主要研究方向为葡萄酒和桑葚等其他果酒的酿造与分析检测。另外，近几年开始进行葡萄酒和桑葚等其他果酒中多酚类物质的营养与健康功能研究。上述各研究方向的研究成果已发表在《Food6.96 100Chemistry》、《Innovative Food Science and Emerging Technologies》、《Food and Function》（封面文章）和《Journal of Functional Food》等国际知名期刊上。

代表性著作：

 1. Sun, XY., Li, XY., Wang, PY., Ma, TT., Huang, WD., Han, S*., Zhan, JC*. Detection method optimization, content analysis and stability exploration of natamycin in wine. Food Chemistry, 2016, 194, 928-937.

2. Sun, XY., Liu, LL., Zhao, Y., Ma, TT., Zhao, F., Huang, WD., Zhan, JC*. Effect of copper stress on growth characteristics and fermentation properties of Saccharomyces cerevisiae and the pathway of copper adsorption during wine fermentation. Food Chemistry, 2016, 192, 43-52.

3. Sun, XY., Li, L., Ma, TT., Liu, XY., Huang, WD., Zhan, JC*. Profiles of phenolic acids and flavan-3-ols for select Chinese red wines: a comparison and differentiation according to geographic origin and grape variety. Journal of Food Science, 2015, 80, 2170-2179.

4. Sun, XY., Zhao, Y., Liu, LL., Jia, B., Zhao, F., Huang, WD., Zhan, JC*. Copper tolerance and biosorption of Saccharomyces cerevisiae during alcoholic fermentation. PLOS ONE, 2015, 10(6): e0128611.

5. You, YL., Yuan, XY., Lee, HJ., Huang, WD., Jin, WZ., Zhan, JC*. Mulberry and mulberry wine extract increase the number of mitochondria during brown adipogenesis. Food & Function, 2015, 6, 401-408.

6. Wang, LH., Sun, XY., Li, F., Yu, D., Liu, XY., Huang, WD*., Zhan, JC*. Dynamic changes in phenolic compounds, colour and antioxidant activity of mulberry wine during alcoholic fermentation. Journal of Functional Foods, 2015, 18, 254–265.