个人简介
教育经历
1995.09—1998.07 西北农业大学园艺系，果树专业，获博士学位
1990.09—1993.07 西北农业大学园艺系，果树专业，获硕士学位
1985.09—1987.02 无锡轻工业学院食品科学助教进修班
1981.09—1985.07 西北农业大学园艺系，果树专业，获学士学位
工作经历
2001.07-至今 中国农业大学食品科学与营养工程学院副教授、教授
2001.07-2003.01中国农业大学园艺学院副教授
1999.07-2001.07中国农业大学园艺学院博士后流动站工作
1985.07-1999.07西北农业大学园艺系助教、讲师、副教授
社会兼职
中国园艺学会葡萄与葡萄酒分会执行会长兼秘书长
中国酒业协会中国葡萄酒技术委员会主任
中国食品工业协会葡萄（果）酒专家委员会主任
中国农学会葡萄分会副理事长
所获主要奖励
段长青（2/10），中国葡萄酒产业链关键技术创新与应用，中华人民共和国国务院国家科学技术进步奖， 二等奖，2016（李华，段长青，李记明，陈小波，焦复润，王华，张振文，潘秋红，房玉林，刘树文）
段长青（1/5），基于中国葡萄酒风味品质调控理论的定向酿造技术及应用，中国酒业协会科学技术发明奖， 一等奖，2016（段长青，潘秋红，王军，何非，燕国梁）
段长青（1/10），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，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，张波，兰义宾，李斯屿）
段长青（1/9），冰葡萄酒研制，北京市科学技术奖，二等奖，2005（段长青，张大鹏，蒋太明，王泽民，完福义，陈彦雄，龚文鹏，潘陆霞，孙建平）
研究领域
重点开展产区生态与葡萄品种及酒种适配性、葡萄风味代谢与栽培调控、葡萄果实风味品质评价、葡萄酒品质衍变机制与定向酿造等方向的基础理论研究和相关高新技术研发及推广应用工作
近期论文
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（温馨提示：请注意重名现象，建议点开原文通过作者单位确认）
Li, S.-Y., & Duan, C.-Q. Astringency, bitterness and color changes in dry red wines before and during oak barrel aging: An updated phenolic perspective review. Critical reviews in Food Science and Nutrition, 2018: 1-28.
Zhang, X.-K, He, F., Zhang, B., Reeves, M. J., Liu, Y., Zhao, X., & Duan, C.-Q. 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, 2018, 106: 568-579
Zhang, B.; He, F.; Zhou, P. P.; Liu, Y.; Duan, C. Q., The color expression of copigmentation between malvidin-3-O-glucoside and three phenolic aldehydes in model solutions: The effects of pH and molar ratio. Food chemistry 2016, 199, 220-8.
Ye, D. Q.; Zheng, X. T.; Xu, X. Q.; Wang, Y. H.; Duan, C. Q.; Liu, Y. L., Evolutions of volatile sulfur compounds of Cabernet Sauvignon wines during aging in different oak barrels. Food chemistry 2016, 202, 236-46.
Lan, Y. B.; Qian, X.; Yang, Z. J.; Xiang, X. F.; Yang, W. X.; Liu, T.; Zhu, B. Q.; Pan, Q. H.; Duan, C. Q., Striking changes in volatile profiles at sub-zero temperatures during over-ripening of 'Beibinghong' grapes in Northeastern China. Food chemistry 2016, 212, 172-82.
Li, S.-Y.; He, F.; Zhu, B.-Q.; Wang, J.; Duan, C.-Q., Comparison of phenolic and chromatic characteristics of dry red wines made from native Chinese grape species and vitis vinifera. International Journal of Food Properties 2016, 1-13.
Zhang, B.; Liu, R.; He, F.; Zhou, P. P.; Duan, C. Q., Copigmentation of malvidin-3-O-glucoside with five hydroxybenzoic acids in red wine model solutions: experimental and theoretical investigations. Food chemistry 2015, 170, 226-33.
Cai, J.; Zhu, B. Q.; Wang, Y. H.; Lu, L.; Lan, Y. B.; Reeves, M. J.; Duan, C. Q., Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters. Food chemistry 2014, 154, 217-29.
Mu, L.; He, J. J.; Pan, Q. H.; He, F.; Duan, C. Q., Tissue-specific Accumulation of Flavonoids in Grape Berries is Related to Transcriptional Expression of VvF3′H and VvF3′5′H. South Journal of Enology and Viticulture 2014, 35, 68-80.
Liang, N. N.; Pan, Q. H.; He, F.; Wang, J.; Reeves, M. J.; Duan, C. Q., Phenolic profiles of Vitis davidii and Vitis quinquangularis species native to China. Journal of agricultural and food chemistry 2013, 61, 6016-27.
Zhang, M.; Pan, Q.; Yan, G.; Duan, C., Using headspace solid phase micro-extraction for analysis of aromatic compounds during alcoholic fermentation of red wine. Food chemistry 2011, 125, 743-749.
Li, Z.; Pan, Q.; Jin, Z.; Mu, L.; Duan, C., Comparison on phenolic compounds in Vitis vinifera cv. Cabernet Sauvignon wines from five wine-growing regions in China. Food chemistry 2011, 125, 77-83.
He, F.; He, J. J.; Pan, Q. H.; Duan, C. Q., Mass-spectrometry evidence confirming the presence of pelargonidin-3-O-glucoside in the berry skins of Cabernet Sauvignon and Pinot Noir (Vitis vinifera L.). Aust J Grape Wine R 2010, 16, 464-468.
He, F.; Mu, L.; Yan, G. L.; Liang, N. N.; Pan, Q. H.; Wang, J.; Reeves, M. J.; Duan, C. Q., Biosynthesis of anthocyanins and their regulation in colored grapes. Molecules 2010, 15, 9057-91.
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