Research Interests
Wine Chemistry and Wine Sensory ScienceMiss Shuyue Fan
School of Agriculture, Food and Wine
College of Science
Evolution of spectrofluorometric fingerprint of red wine under different ageing conditions.
| Language | Competency |
|---|---|
| Chinese (Mandarin) | Can read, write, speak and understand spoken |
| English | Can read, write, speak and understand spoken |
| Date | Institution name | Country | Title |
|---|---|---|---|
| 2020 - 2023 | Northwest A&F University | China | Master of Engineering |
| 2016 - 2020 | Northwest A&F University | China | Bachelor of Engineering |
| Year | Citation |
|---|---|
| 2024 | Wu, L., Zhang, Y., Fan, S., Prejanò, M., Marino, T., Russo, N., . . . Li, Y. (2024). Intermolecular interactions between malvidin-3-O-glucoside and caffeic acid: Structural and thermodynamic characterization and its effect on real wine color quality. Food Chemistry, 453, 139617. Scopus13 Europe PMC9 |
| 2024 | Liu, C., Wu, L., Fan, S., Tao, Y., & Li, Y. (2024). The protective effect of cyclodextrin on the color quality and stability of Cabernet Sauvignon red wine. Journal of Integrative Agriculture, 23(1), 310-323. Scopus13 WoS11 |
| 2023 | Huang, Y., Fan, S., Gou, X., Wang, Y., Ou, B., & Li, Y. (2023). The Role of Metal Elements in Wine Quality. Journal of Chinese Institute of Food Science and Technology, 23(11), 446-456. Scopus2 |
| 2023 | Liu, C., Li, H., Zhang, Q., Fan, S., Tao, Y., & Li, Y. (2023). Rapid Monitoring of Key Quality Indicators of Red Wines Based on UV-Vis Spectroscopy. Nongye Jixie Xuebao/Transactions of the Chinese Society for Agricultural Machinery, 54(6), 401-409. Scopus5 |
| 2023 | Li, Y., Fan, S., Zhang, Y., & Tao, Y. (2023). Micro-quantitative Classification and Macro-quantitative Gradation of Color of Dry Red Wines in Northwest China. Nongye Jixie Xuebao Transactions of the Chinese Society for Agricultural Machinery, 54(5), 379-386. Scopus5 |
| 2023 | Li, Y., Zhang, Y., Fan, S., & Tao, Y. (2023). Effects of Exogenous Polyphenols Addition on Color and Anthocyanins of Dry Red Wine. Nongye Jixie Xuebao Transactions of the Chinese Society for Agricultural Machinery, 54(4), 399-406. Scopus10 |
| 2023 | Fan, S., Liu, C., Li, Y., & Zhang, Y. (2023). Visual Representation of Red Wine Color: Methodology, Comparison and Applications. Foods, 12(5), 15 pages. Scopus29 WoS27 Europe PMC6 |
| 2023 | Fan, S., Zhang, Y., & Li, Y. (2023). A New Approach for Quantitative Classification of Red Wine Color from the Perspective of Micro and Macro Levels. Fermentation, 9(6), 15 pages. Scopus11 WoS11 |
| Year | Citation |
|---|---|
| 2025 | Fan, S., Bindon, K. A., Gilmore, A. M., & Jeffery, D. W. (2025). Fluorescence spectroscopy for grape and wine compositional analysis and quality control. In Advances in Food and Nutrition Research (Vol. 115, pp. 45-130). Elsevier. DOI |
2023-2024 OIV Research Grant
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