兰义宾 - 中国农业大学 - 食品科学与营养工程学院

个人简介

兰义宾，副教授，硕士研究生导师，国家一级品酒师、国家一级酿酒师，国家级葡萄酒评酒委员，葡萄酒（果）酒国家评委教育经历 2012.09 - 2018.06 中国农业大学食品科学与营养工程学院，食品生物技术，博士 2008.09 - 2012.06 天津大学化工学院，食品科学与工程专业，学士工作经历 2020.08 - 至今中国农业大学食品科学与营养工程学院，讲师、副教授 2018.11 - 2020.05 加拿大布鲁克大学，冷凉气候葡萄与葡萄酒研究中心（CCOVI），博士后（导师：Andrew G. Reynolds）教学工作本科生课程：主讲《葡萄酒感官品评实验》，参讲《葡萄酒酿造学》、《葡萄酒产业与科技动态讲座》、《葡萄与葡萄酒生产实习》和校级核心通识课《穿越时空的葡萄美酒》等研究生课程：参讲《葡萄现代农业产业专项初级实践课程》、《葡萄产业科技发展专题》和《中外酒文化认知与品鉴技能》线上课程：参讲学堂在线平台《葡萄酒化学》社会服务国家乡村振兴重点帮扶县（丹凤县）科技特派团成员，葡萄与葡萄酒产业组组长，2022.03-2025.03 国家葡萄产业技术体系加工与综合利用岗位核心团队成员，2021.01-2025.12 陕西省丹凤县“三区”科技人员，葡萄与葡萄酒产业，2022-2023 获得奖励中国农业大学葡萄酒研发团队，集安市葡萄酒产业发展突出贡献奖，集安市人民政府，2017 兰义宾（8/10）. 葡萄品质精准调控与葡萄酒定向酿造关键技术研发及应用，2016-T-4，2013-2015年度中国食品工业协会科学技术奖，特等奖，2016（段长青，王军，潘秋红，何非，石英，蔡建，朱保庆，兰义宾，张波，李斯屿）

研究领域

葡萄酒风味化学和感官科学领域研究；酿酒葡萄果实风味品质形成的机制研究；葡萄酒品质定向酿造的基础理论研究

近期论文

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Yang, W., You, Y., Ling, M., Ye, D., Shi, Y., Duan, C., Lan, Y.* Identification of the key odor-active compounds responsible for varietal smoky aroma in wines made from the East Asian species. Food Research International, 2023, 171, 113052. Song X., Yang, W., Qian, X., Ling, M., Yang, L., Shi, Y., Duan, C., Lan, Y.* Comparison of chemical and sensory profiles between ‘Cabernet Sauvignon’ and ‘Marselan’ dry red wines in China. Foods, 2023, 12(5), 1110. Ling, M.#, Chai, R.#, Xiang, X., Li, J., Zhou, P., Shi, Y., Duan, C., Lan, Y.* Characterization of key odor-active compounds in Chinese Dornfelder wines from different regions by gas chromatography-olfactometry, aroma reconstitution, and omission tests. Food Chemistry X, 2023, 17, 100598. Ling, M., Bai, X., Duan, C., Cui, D., Shi, Y., Lan, Y.* An efficient methodology for modeling to decode aroma expression in barrel-aged red wines through quantitative data of volatile compounds using classification, regression and correlation analyses. Food Research International, 2023, 164, 112440. Tong, W., Sun, B., Ling, M., Zhang, X., Yang, W., Shi, Y., Pan, Q., Duan, C., Lan, Y.* Influence of modified carbonic maceration technique on the chemical and sensory characteristics of Cabernet Sauvignon wines. Food Chemistry, 2023, 403, 134341. Lan, Y., Liu, M., Zhang, X., Li, S., Shi, Y., & Duan, C.* Regional variation of chemical characteristics in young Marselan (Vitis vinifera L.) red wines from five regions of China. Foods, 2022, 11(6), 787. Lan, Y., Wang, J., Aubie, E., Crombleholme, M., & Reynolds, A. G.* The impacts of frozen materials-other-than-grapes on red wine volatiles. Mitigation of floral taints by yeast strains. American Journal of Enology and Viticulture, 2022, 73(3), 117-133. Lan, Y., Wang, J., Aubie, E., Crombleholme, M., & Reynolds, A. G.* Impacts of frozen materials-other-than-grapes on red wine aroma compounds. Effects of harvest technologies. American Journal of Enology and Viticulture, 2022, 73(3), 134-147. Qian, X., Jia, F., Cai, J., Shi, Y., Duan, C., & Lan, Y.* Characterization and evolution of volatile compounds of Cabernet Sauvignon wines from two different clones during oak barrel aging. Foods, 2022, 11(1), 74. Lan, Y., Guo, J., Qian, X., Zhu, B., Shi, Y., Wu, G., & Duan, C.* Characterization of key odor‐active compounds in sweet Petit Manseng (Vitis vinifera L.) wine by gas chromatography–olfactometry, aroma reconstitution, and omission tests. Journal of Food Science, 2021, 86(4), 1258-1272. Lan, Y., Xiang, X., Qian, X., Wang, J., Ling, M., Zhu, B., Liu, T., Sun, L., Shi, Y., Reynolds, A. G., & Duan, C.* Characterization and differentiation of key odor-active compounds of ‘Beibinghong’ icewine and dry wine by gas chromatography-olfactometry and aroma reconstitution. Food Chemistry, 2019, 287, 186-196. Lan, Y., Qian, X., Yang, Z., Xiang, X., Yang, W., Liu, T., Zhu, B., Pan, Q., & Duan, C.* Striking changes in volatile profiles at sub-zero temperatures during over-ripening of ‘Beibinghong’ grapes in Northeastern China. Food Chemistry, 2016, 212, 172-182.