Shuyue Fan
Higher Degree by Research Candidate
School of Agriculture, Food and Wine
Faculty of Sciences, Engineering and Technology
Evolution of spectrofluorometric fingerprint of red wine under different ageing conditions.
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Language Competencies
Language Competency Chinese (Mandarin) Can read, write, speak and understand spoken English Can read, write, speak and understand spoken -
Education
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 -
Research Interests
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Journals
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.
Scopus8 Europe PMC42024 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.
Scopus102023 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.
Scopus22023 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.
Scopus52023 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.
Scopus52023 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.
Scopus102023 Fan, S., Liu, C., Li, Y., & Zhang, Y. (2023). Visual Representation of Red Wine Color: Methodology, Comparison and Applications. Foods, 12(5), 15 pages.
Scopus24 WoS1 Europe PMC12023 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.
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Book Chapters
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. Elsevier.
DOI
2023-2024 OIV Research Grant
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