PhD;Lecturer; Master’s supervisor

ADDRESS：

No. 136, Kexue Avenue, Gaoxin District, Zhengzhou University of Light Industry, 450001, Zhengzhou, China

E-mail：2024075@zzuli.edu.cn

Research Field and Interests：

Winemaking and Fruit Wine Fermentation;Wine color;Flavor Chemistry of Wine and Fruit Wine;Quality Control of Wine

Education Background：

[1] 2019-06 to 2024-09,Northwest A&F University, Viticulture and Enology, Doctor’s Degree

[2] 2017-09 to 2019-06,Northwest A&F University, Food Engineering, Master’s Degree

[3] 2013-09 to 2017-06,Qinghai University, Food Science and Engineering, Bachelor’s Degree

Teaching Courses：

Fermentation Technology 1; Fermentation Technology 2；Environmental Biotechnology

Publications：

[1]Wang, Z. X., Zhang, L., Zhou, S., et al., Additions/removals of seeds before fermentation alters Cabernet Sauvignon wine color via modulating anthocyanins and derivatives.LWT-Food Science and Technology2024, 211: 116929.

[2] Wang, Z. X., Chen, X.; Y., Liu, Q., et al., Untargeted metabolomics analysis based on LC-IM-QTOF-MS for discriminating geographical origin and vintage of Chinese red wine.Food Research International 2023, 165: 112547.

[3]Wang, Z. X., Yang, N., Zhang, J. R., et al., Skin cell wall ripeness alters wine tannin profiles via modulating interaction with seed tannin during alcoholic fermentation. Food Research International2022, 162: 111974.

[4]Wang, Z. X., Zhang, L., Li, Y. Y., et al., Non-acylated and acylated anthocyanins in red wines of different ages: Color contribution and evaluation.Journal of Food Composition and Analysis 2023, 115: 104951.

[5] Wang, Z. X., Yang, J. H., Ren, Y., et al., The effects of the grape varieties and the wine aging periods on the tannin profiles and the astringency perceptions of wines.Journal of Food Measurement and Characterization 2022, 16: 2726-2737.

[6]Wang, Z. X., Yin, H. N., Yang, N., et al., Effect of vineyard row orientation on microclimate, phenolic compounds, individual anthocyanins, and free volatile compounds of Cabernet Sauvignon (Vitis vinifera L.) in a high-altitude arid valley.European Food Research and Technology 2022, 248: 1365-1378.

[7] Zhang, L.¹, Wang, Z. X.¹,  Zhang, C., et al., Metabolomics analysis based on UHPLC-QqQ-MS/MS to discriminate grapes and wines from different geographical origins and climatological characteristics.Food chemistry: X 2024, 22: 101396.

[8] Chen, X. Y.¹,Wang, Z. X.¹, Li, Y., et al., Survey of the phenolic content and antioxidant properties of wines from five regions of China according to variety and vintage. LWT- Food Science and Technology 2022, 169: 114004.

Projects：

[1]National Natural Science Foundation of China, (Project No.32502284), Principal investigator; 2026.01-2028.12.

[2]China Postdoctoral Science Foundation, (Project No. 2025M773004), Principal investigator; 2026.01-2027.12.

Honors：

[1]Recipient of the 2025 Zhongyuan Talent Program (Postdoctoral Fellow).