Associate Professor Tao Yongsheng
Tao Yongsheng Ph.D in Enology, Associate Professor, Doctoral tutorAddress: College of Enology, Northwest A&F University,
Xinong Road 22#, Yangling, Shaanxi, PR China.712100
Tel: 86-29-87092233，Fax: 0086-29-87091133
E-mail: taoyongsheng@nwsuaf.edu.cn
Education:
1) Post doctor Research Department of Agriculture & Alimentation, La Rioja University, Spain (2008-2010)
2) Ph.D work College of food science and engineering, Northwest A&F Universtity (2003-2008)
3) Master Study College of Enology, Northwest A&F Universtity (2000-2003)
4) Bachelor Study College of Enology, Northwest A&F Universtity (1996-2000)
Research Fields:
1) Wine-making Technology
2) Wine Aroma Enhancement Technology
3) Wine Flavor Chemistry
Teaching Course:
Enology
Wine-making Practice
Wine Microorganism
Research Project (Since 2010)
1. China National Natural Science Foundation (31000756). Research on the Aroma Presentation Mechanism of Wine Aroma Compounds and the Prediction of Typical Aroma Intensity. 2011-2013
2. China National Natural Science Foundation (31371724). Research on the Formation Mechanism of Wine Typical Aroma Characteristics. 2014-2017
Research Award
1. First Prize of Sci-Tech Progress Award, China Light Industry Federation, 2011
Selected Publications (Since 2010):
1. Lan Y.Y., Tao Y.S.*, Tian T., Hu Z.Y., Peng C.T. The Effect of Pre-fermentative Freezing Treatment on the Sensory Quality of ‘Meili’ Rosé Wine. South African Journal of Enology and Viticulture., 2014, 35(2): 257-263
2. Wen Y., Tao Y.S.*, Hou X.F., Dizy M. A Novel Spectral Fingerprint Analysis to Discriminate Dry Red Wines.Spectroscopy and Spectral Analysis, 2014, 34(1), 133-140
3. Peng C.T.,Wen Y., Tao Y.S.*, Lan Y. Y. Modulating the Formation of Meili Wine Aroma by Prefermentative Freezing Process. Journal of Agricultural and Food Chemistry, 2013, 61, 1542−1553
4. Song J.Q., Li H., Liang Y.Y., Tao Y.S.,Mi C.Q., Qian M.C, Wang H. Characterisation of Volatile Components of Red and Sparkling Wines from a New Wine Grape Cultivar ‘Meili’ (Vitis vinifera L.). Vitis, 2013, 52(1):41-48
5.Zhang L., Tao Y.S., Wen Y., Wang H. Aroma Evaluation of Young Chinese Merlot Wines with Denomination of Origin. South African Journal of Enology and Viticulture, 2013, 34(1): 46-53
6. KangW.H., LiY., XuY., JiangW.G., Tao Y.S. Characterization of Aroma Compounds in Chinese Bayberry (Myrica rubra Sieb. et Zucc.) by Gas Chromatography Mass Spectrometry (GC-MS) and Olfactometry (GC-O). Journal of Food Science, 2012, 77(10): C1030-1035
7. Sánz M. P., Tao Y. S., Dizy M., Ferreira V., Fernández P. Relationship between Nonvolatile Composition and Sensory Properties of Premium Spanish Red Wines and Their Correlation to Quality Perception. Journal of Agricultural and Food Chemistry, 2010, 58, 12407–12416.
8. Tao Y.S.*, Zhang L. Intensity prediction of typical aroma characters of cabernet sauvignon wine in Changli County (China), LWT - Food Science and Technology, 2010, 43, 1550-1556.
