Research Interests
Wine Chemistry and Wine Sensory ScienceMiss Shuyue Fan
Higher Degree by Research Candidate
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. Scopus17 WoS16 Europe PMC10 |
| 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. Scopus14 WoS12 |
| 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. Scopus8 |
| 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. Scopus6 |
| 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. Scopus11 |
| 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. Scopus36 WoS32 Europe PMC7 |
| 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), 519. Scopus16 WoS14 |
| 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 Scopus3 |
2023-2024 OIV Research Grant
Connect With Me
External Profiles
