张欣珂，男，河南洛阳人，工学博士，副教授。中国酒业协会国家级果酒评酒委员，食品工业协会葡萄酒、果酒国家评委、国际葡萄酒大赛评委，国家二级酿酒师。
电子邮箱：zhangxinke@bua.edu.cn
工作单位：北京农学院食品科学与工程学院酿酒工程系
工作地址：北京市昌平区北农路7号，102206
研究领域为葡萄酒品质定向酿造的基础理论。主持国家自然科学基金青年基金项目、校级和企业横向项目6项，参与宁夏回族自治区重点研发计划2项。担任Horticulturae专刊编委，Journal of Future Foods青年编委。发表SCI/EI论文26篇，第一/通讯作者论文10篇，含高被引论文1篇，累计影响因子55.71，总引用次数400余次，申请专利5项，制定企业标准2项，完成技术规程8套，联合建立4个合作示范基地。
简历更新至2024年3月
教育经历
2019.10-2020.10 阿德莱德大学，葡萄酒与食品科学系，CSC联合培养博士（合作导师：David. W. Jeffery）
2015.09-2021.07 中国农业大学，食品科学与营养工程学院，食品科学，博士（导师：段长青教授）
2011.09-2015.07 北京林业大学，生物科学与技术学院，食品科学与工程专业，学士
工作经验
2024.03-至今 |
北京农学院，食品科学与工程学院，副教授 |
2021.07-2024.03 |
北京农学院，食品科学与工程学院，讲师 |
2019.09-2019.10 |
湖南怀化，湖南南方葡萄沟酒庄，酿酒师 |
2018.09-2018.10 |
湖南怀化，湖南南方葡萄沟酒庄，酿酒师 |
承担/参与科研项目
纵向课题
1.红葡萄酒致黄的新型衍生色素的形成机制及控制研究，2024年—2026年，30万元，主持，项目来源：国家自然科学基金青年科学基金项目（32302126）
2.北京市青年人才托举工程，2024年—2026年，3万元（人才项目），主持，托举单位：北京食品学会，项目来源：北京市科学技术协会。
3.2023年宁夏回族自治区重点研发计划“揭榜挂帅项目”，2023年—2026年，80万元，课题骨干，项目来源：宁夏回族自治区科技厅（2023BBF01003）
4.‘京津冀’地区红葡萄酒颜色品质提升的关键技术研究，2022年—2023年，18万元，主持，项目来源：北京农学院
5.红葡萄酒中关键辅色素的挖掘应用，2021年—2023年，10万元，主持，项目来源：北京农学院
6.干红葡萄酒陈酿过程中花色苷衍变聚合机制研究，2015.01-2018.12，85万元，参与，项目来源：国家自然科学基金面上项目（31471723）
7.红葡萄酒中酰基化花色苷辅色作用机制的研究，2018.01-2021.12，60万，参与，项目来源：国家自然科学基金面上项目（31771944）
横向课题
1.长城葡萄酒酚源化合物品质提升技术研究，2023年—2024年，10万元，主持，项目来源：企业横向
2.凤凰庄园葡萄酒品质提升关键技术集成研发，2022年—2024年，30万元，子课题主持，项目来源：企业横向
3.南方葡萄沟刺葡萄特色优质葡萄酒生产关键技术研究，中国南方葡萄沟酒庄有限公司，2017.02-2020.01，150万元，参与。
个人谷歌学术网站/Researchgate：
https://scholar.google.com/citations?user=dNnM70oAAAAJ&hl=zh-CN
https://www.researchgate.net/profile/Zhang-Xin-Ke
著作与论文:
1.Zhang, X.-K., Jeffery, D. W., Li D.-M.,Lan, Y.-B., Zhao, X., & Duan, C.-Q. (2022). Red wine coloration: A review of pigmented molecules, reactions, and applications.Comprehensive Reviews in Food Science and Food Safety. 21 (5), 3834-3866.（IF2022= 14.8, JCRQ1）
(https://doi.org/10.1111/1541-4337.13010)
2.Zhang, X.-K., Lan, Y.-B., Huang, Y., Zhao, X., & Duan, C.-Q. (2021).Targeted metabolomics of anthocyanin derivatives during prolonged wine aging: Evolution, color contribution and aging prediction. Food Chemistry, 339, 127795.（IF2021= 9.23，, JCRQ1，ESI高被引论文）(https://doi.org/10.1016/j.foodchem.2020.127795)
3.Zhang, X.-K., Zhao, X., Ying, S., & Duan, C.-Q. (2022). The formation mechanism of pinotin A in model wine: Experimental and theoretical investigation.Food Chemistry, 380, 132196.（IF2022= 8.8, JCRQ1）
(https://doi.org/10.1016/j.foodchem.2022.132196)
4.Zhang, X.-K., Jeffery, D. W., Muhlack, R. A., & Duan, C.-Q. (2021). The effects of copigments, sulfur dioxide and enzyme on the mass transfer process of malvidin-3-glucoside using a modelling approach in simulated red wine maceration scenarios.Food and Bioproducts Processing, 130, 34-47.（IF2021=5.20, JCRQ2）
(https://doi.org/10.1016/j.fbp.2021.09.001)
5.Zhang, X.-K., Li, S.-Y., Zhao, X., Pan, Q.-H., Shi, Y., & Duan, C.-Q. (2020). HPLC-MS/MS-based targeted metabolomic method for profiling of malvidin derivatives in dry red wines.Food Research International, 134, 109226.（IF2020= 6.3, JCRQ1）(https://doi.org/10.1016/j.foodres.2020.109226)
6.Zhang, X.-K., He, F., Zhang, B., Reeves, M. J., Liu, Y., Zhao, X., Duan, C.-Q. (2018). The effect of prefermentative addition of gallic acid and ellagic acid on the red wine color, copigmentation and phenolic profiles during wine aging.Food Research International, 106, 568-579.（IF2018= 3.86, JCRQ1）（并列一作）(https://doi.org/10.1016/j.foodres.2017.12.054)
7.Zhang, X. K., Lan, Y. B., Zhu, B. Q., Xiang, X. F., Duan, C. Q., Shi, Y. (2018).Changes in monosaccharides, organic acids and amino acids during Cabernet Sauvignon wine ageing based on a simultaneous analysis using gas chromatography–mass spectrometry.Journal of the Science of Food and Agriculture, 98 (1), 104-112.（IF2018= 2.42, JCRQ2）(https://doi.org/10.1002/jsfa.8444)
8.Zhao, B.-Y†.,Zhang, X.-K†., Lan, Y.-B., Duan, C.-Q., Zhu, B.-Q., & Li, D.-M. (2023).Sub-Regional Variation and Characteristics of Cabernet Sauvignon Wines in the Eastern Foothills of the Helan Mountain: A Perspective from Phenolics, Visual Properties and Mouthfeel.Foods, 12(5), 1081.（IF2022= 5.20, JCRQ1）（并列一作）
9.张欣珂,赵旭,成池芳,齐梦瑶, &石英. (2019).葡萄酒中的酚类物质Ⅰ:种类,结构及其检测方法研究进展.食品科学, 40(15), 255-268. (http://www.spkx.net.cn/EN/abstract/abstract48605.shtml)
10.张欣珂,赵旭,刘沛通,段长青,段雪荣,杨健,李德美*,范雪梅*. (2023).红葡萄酒的花色苷：来源、呈色与反应.食品科学, 44(23), 342- 352.
11.Zhao, X., Duan, C.-Q., Li, S.-Y.,Zhang, X.-K., Zhai, H.-Y., He, F., & Zhao, Y.-P. (2023). Non-enzymatic browning of wine induced by monomeric flavan-3-ols: A review.Food Chemistry, 136420.（IF2022= 8.8）
12.Song, X., Yang, W., Qian, X.,Zhang, X., Ling, M., Yang, L., Shi, Y., Duan, C., & Lan, Y. (2023). Comparison of Chemical and Sensory Profiles between Cabernet Sauvignon and Marselan Dry Red Wines in China.Foods, 12(5), 1110.（IF2022= 5.20）
13.Qi, M.-Y., Huang, Y.-C., Song, X.-X., Ling, M.-Q.,Zhang, X.-K., Duan, C.-Q., Lan, Y.-B., & Shi, Y. (2023). Artificial Saliva Precipitation Index (ASPI): an efficient evaluation method of wine astringency.Food Chemistry, 135628.（IF2022= 8.8）(https://doi.org/10.1016/j.foodchem.2023.135628)
14.Zhai, H.-Y., Li, S.-Y., Zhao, X., Lan, Y.-B.,Zhang, X.-K., Shi, Y., & Duan, C.-Q. (2022). The compositional characteristics, influencing factors, effects on wine quality and relevant analytical methods of wine polysaccharides: a review.Food Chemistry, 134467.（IF2022= 8.8）
(https://doi.org/10.1016/j.foodchem.2022.134467)
15.Tong, W., Sun, B., Ling, M.,Zhang, X., Yang, W., Shi, Y., Pan, Q., Duan, C., & Lan, Y. (2022). Influence of modified carbonic maceration technique on the chemical and sensory characteristics of Cabernet Sauvignon wines.Food Chemistry, 134341.（IF2022= 8.8）
(https://doi.org/10.1016/j.foodchem.2022.134341)
16.Lan, Y., Liu, M.,Zhang, X., Li, S., Shi, Y., & Duan, C. (2022). Regional Variation of Chemical Characteristics in Young Marselan (Vitis viniferaL.) Red Wines from Five Regions of China.Foods, 11(6), 787.（IF2022= 5.20）
(https://doi.org/10.3390/foods11060787)
17.Zhao, X., He, F.,Zhang, X.-K., Shi, Y., & Duan, C.-Q. (2022). Impact of three phenolic copigments on the stability and color evolution of five basic anthocyanins in model wine systems.Food Chemistry, 375: 131670.（IF2022= 8.8）
(https://doi.org/10.1016/j.foodchem.2021.131670)
18.赵旭，赵培汝，张欣珂，何非（2020），反复冻融对葡萄酒中酚类物质的影响.中国食品学报, 20 (12), 9. (10.16429/j.1009-7848.2020.12.024)
19.Zhao, X.,Zhang, X.-K, He, X., Duan, C., & He, F. (2021). Acetylation of malvidin-3-O-glucoside impedes intermolecular copigmentation: Experimental and theoretical investigations.Journal of Agricultural and Food Chemistry, 2021, 69(27): 7733-7741. (http://dx.doi.org/10.1021/acs.jafc.1c02378)（IF2021= 5.89）
20.Wei, Y., Chen, Z.,Zhang, X.-K., Duan, C.-Q., & Pan, Q.-H. (2021).Comparative analysis of glycosidic aroma compound profiling in threevitis viniferavarieties by using ultra-high-performance liquid chromatography quadrupole-time-of-flight mass spectrometry.Frontiers in Plant Science, 12, 1271.（IF2021= 5.75）
(https://doi.org/10.3389/fpls.2021.694979)
21.Zhao, X., Zhang, S.-S.,Zhang, X.-K., He, F., & Duan, C.-Q. (2020). An effective method for the semi-preparative isolation of high-purity anthocyanin monomers from grape pomace.Food Chemistry, 310, 125830.（IF2020= 7.51）(https://doi.org/10.1016/j.foodchem.2019.125830)
22.Liu, Y.,Zhang, X.-K., Shi, Y., Duan, C.-Q., He, F. (2019). Reaction kinetics of the acetaldehyde-mediated condensation between (-)-epicatechin and anthocyanins and their effects on the color in model wine solutions.Food Chemistry, 283, 315-323.（IF2019= 6.30）(https://doi.org/10.1016/j.foodchem.2018.12.135)
23.赵旭,张欣珂,陈新军,张珊珊, &何非. (2019).葡萄酒中的酚类物质II:辅色效应与生物活性研究进展.食品科学, 40(17), 284-294.(doi:10.7506/spkx1002-6630-20180916-160)
24.曹鹏,张波,张欣珂,刘月,何非, &段长青. (2019).陈酿前添加咖啡酸对干红葡萄酒颜色品质及多酚构成的影响.中国食品学报, 2019(007), 153-160. (doi:10.16429/j.1009-7848.2019.07.020)
25.王晓月,张珊珊,张欣珂,曹鹏,张波, &何非. (2020).发酵前添加黄酮醇类辅色素对'赤霞珠'干红葡萄酒颜色品质及多酚组成的影响.食品科学,41(18), 188-195. (doi:10.7506/spkx1002-6630-20190714-187).
26.安效辉，苗瀛心，陈倬，张欣珂，段长青，潘秋红．(2020).基于UHPLC-Q-TOF研究酵母对葡萄酒中糖苷态香气物质释放的影响．食品科学,41(12), 158-165. (http://kns.cnki.net/kcms/detail/11.2206.TS.20191012.1126.046.html)
