陈宇

个人简介

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陈宇，男，中共党员，工学博士，石河子大学食品学院教师，主要从事农产品加工、果酒酿造技术及酿造微生物的风味代谢等相关工作。以第一作者身份发表SCI学术论文11篇，授权发明专利2项。

科研学术工作经历与教育背景

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2025.10--至今    石河子大学食品学院，专任教师

2021/09-2025/09，西北农林科技大学葡萄酒学院，葡萄与葡萄酒学专业，博士

2018/09-2021/06，石河子大学食品学院，食品工程专业，硕士

2014/09-2018/06，兰州理工大学生命科学与工程学院，食品科学与工程专业，学士

研究方向：

1. 果酒酿造；

2. 酿造微生物多样性及风味代谢。

科研项目

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1. 国家自然基金区域创新发展联合基金-重点支持项目，U21A20269，参与

2. 宁夏回族自治区重点研发计划，2022BBF01003，参与

3. 五师科技计划项目，酵母菌抗菌肽制剂的研发，20GY01，参与

学术论文

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[1] CHEN Yu, LEI X, ZHANG T, et al. 2025. Insight into the effect of geography and variety on the wine flavory distinctness based on the variations of indigenous microbiota in Xinjiang of China. Food Research International, 211: 116364.

[2] LEI X*, CHEN Yu*(共一), GAO B, et al. 2025. Fermentative performance of indigenous Lachancea thermotolerans in high-sugar and low-acid wine production: Insights from volatomics and metabolomics. Food Research International, 211: 116411.

[3] CHEN Yu, LEI X, SUN L, et al. 2025. Exploring the influence of oak barrel aging on the quality of Cabernet Sauvignon wine with a high ethanol content: Interactions with wood grain and toasting level. Food Chemistry: X, 27: 102444.

[4] CHEN Yu, LEI X, SUN L, et al. 2025. Exploring the potentials of indigenous Saccharomyces cerevisiae and Pichia kudriavzevii for enhancing flavour and aromatic characteristics in apricot wines. Food Chemistry: X, 25: 102178.

[5] CHEN Yu, LEI X, WU Q, et al. 2024. Oenological suitability of Chinese indigenous Saccharomyces cerevisiae in Chardonnay wine: The observation of grape maturity and vintage. Food Bioscience, 61: 104904.

[6] CHEN Yu, LEI X, JIANG J, et al. 2023. Microbial diversity on grape epidermis and wine volatile aroma in spontaneous fermentation comprehensively driven by geography, subregion, and variety. International Journal of Food Microbiology, 404: 110315.

[7] CHEN Yu, QI J, YANG H, et al. 2023. Fungal dynamic during apricot wine spontaneous fermentation and aromatic characteristics of Pichia kudriavzevii for potential as starter. Food Chemistry: X, 19: 100862.

[8] CHEN Yu, JIANG J, SONG Y, et al. 2022. Yeast diversity during spontaneous fermentations and oenological characterisation of indigenous Saccharomyces cerevisiae for potential as wine starter cultures. Microorganisms, 10: 1455.

[9] XIAO JING*, CHEN Yu*(共一), LI J, et al. 2020. Evaluation of the effect of auxiliary starter yeasts with enzyme activities on Kazak cheese quality and flavor. Frontiers in Microbiology, 11: 614208.

[10] SHI X*, CHEN Yu*(共一), XIAO J, et al. 2020. Effects of harvest dates on microbial communities of ice grape skins from Xinjiang of China. Process Biochemistry, 98: 202-210.

[11] CHEN Yu, ZHANG W, YI H, et al. 2020. Microbial community composition and its role in volatile compound formation during the spontaneous fermentation of ice wine made from Vidal grapes. Process Biochemistry, 92: 365-377.

专利

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2020.05   一种降解氨基甲酸乙酯酵母菌的分离装置，CN210560447U，排名第4.

2020.03   一种葡萄酒中氨基甲酸乙酯检测前处理装置，CN210123417U，排名第4.