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Yuan Chunlong

Sourse:   Date:2015-06-17

Chunlong Yuan
Associate Professor; Ph.D.
Office: Fs 3-04 Room, College of Enology, Northwest A&F University
Address: No.22, Xinong Road, Yangling, Shaanxi Province 712100, P. R. China
Tel: 86-29-87091994       
Fax: 86-29-87091994
Wine Chemistry. Research interests are focused on the phenolic compounds isolated and purified from grape skins and seeds, the phenolic compounds found in grapes and wine and their biochemical and chemical changes during grape ripening, winemaking and aging. Example projects include understanding the relationship between astringency/bitterness and polyphenol compounds in red wine, aging potential in red wine and astringency intensity, grape harvest maturity and astringency intensity in grape berry.
2009-2010: Visiting scholar, School of Food Science,
Washington State University, Irrigated Agriculture and Extension Center,
2002-2008: Ph. D., Food Science,
College of Food Science and Engineering, Northwest A&F University.
Thesis Title: Study on the Compositions Utilization of Grape Seeds and Skins
1995-1998: M.S., Pomology
Department of Horticulture, Northwest Agricltural University.
Thesis Title: Studies on Maturing Characteristic of Bayberry and Main Processing Technology of Red Bayberry Liqueur
1988-1992: B.S., Pomology
Department of Horticulture, Northwest Agricuitural University.
2004-present: Associate professor, College of Enology, Northwest A&F University,
1997-2004: Assistant professor/Lecturer, College of Enology, Northwest A&F University,
1992-1997: Assistant professor, Department of Horticulture, Northwest Agricltural University.


1.     Yang Li, Yuan Chunlong*, Ma Jing, Yang, Xiaoyan, Zhang Shijie. Effects of milling conditions on the functional components and antioxidant capacity of grape seeds superfine powder. Science and Technology of Food Industry. 2014,35(20):178-181,190(in Chinese)
2.     YANG Xiao-yan, YUAN Chun-long*, ZHANG Hui, YANG Jian, ZHANG Shi-jie, MA Jing,YANG Li. Effects of ethanol, total acid, pH and drinking temperature on the astringency of dry red wine. Food science. 2014,35(21):118-123(in Chinese)
3.     YANG Jian,YUAN Chun-long*,REN Ya-mei,FANG Yu-feil,YANG Xiao-yan,ZHANG Shi-jie. Extaction and Anti-Ultraviolet Activty of Proanthocyanidins from Grape Seed. Food science. 2014,35(18):69-73(in Chinese)
4.     YUAN Lin, YUAN Chun-long*, HU Li-zhi, ZHANG Shi-jie, YANG Xiao-yan, YANG Jian. Optimization of Extraction Conditions for Proanthocyanidins from Grape Seeds by Accelerated Solvent Extraction. Food science. 2013,34(14):157-162(in Chinese)
5.     James F. Harbertson*, Chunlong Yuan, Maria S. Mireles, Rachel L. Hanlin, Mark O. Downey. Glucose, fructose and sucrose increase the solubility of protein–tannin complexes and at high concentration, glucose and sucrose interfere with bisulphite bleaching of wine pigments. Food Chemistry. 2013, 138 (1) 556–563(in English)
6.     HU Yu-hong1, YUAN Chun-long*, WU Jia-hui. Studies on the Oral Liquid of Grape Seed Poly- phenols. Food Research and Development. 2013, 34(16): 26-30(in Chinese)
7.     REN Qiu-zhuang, YUAN Chun-long. Refining Process of Grape Seed Oil. Journal of Anhui Agri. Sci. 2012, 40(27) : 13555 -13556, 13560(in Chinese)
8.     WU Jiahui, YUAN Chunlong*, SONG Yangbo. Activity and Safety Evaluation of  Grape Seed Ultrafine Powder Mask. Acta Agriculturae Boreali-occidentalis Sinica. 2012, 21(5):163-168(in Chinese)
9.     Yuan Chunlong, Zhang Yuanlin, Guo Anque, Liang Yanying, Wei Dongmei. Present situation and reform on experiment curriculum system of viticulture and enology specialty. Experimental Technology and Management. 2012,01:154-158,162. (in Chinese)
10.  HU Li-zhi, YUAN Chun-long*, YUAN Lin. The Method of Tannin-protein Precipitate to Determinate Content of Tannins in Grape Seed. Northern Horticulture. 2012,14:23-26(in Chinese)
11.  Yuan Chunlong, Li Hua*, Zhang Yulin, Li Lingling, Zhao Lijuan. Absorptive Situation of Grape Seeds Supermicro Powder in Simulated Stomach and Intestinal Circumstance. Journal of Chinese Institute of Food Science and Technology. 2011,11(1):14-19(in Chinese)
12.  WU Jia-hui, YUAN Chun-long, SONG Yang-bo. Functional components of grape seed and its application. China Surfactant Detergent & Cosmetics.2011,41(3):216-221,228(in Chinese)
13.  YUAN Chun-long, ZHANG Jing. Synergic Effects of Cellulase and Pectinase on Extraction of Lycopene from Tomato. Food Science. 2010, 31(13): 100-104(in Chinese)
14.  YUAN Chun-long, LI Hua, WANG Hua, FAN Shi-lin. Ultrafine Grape Seed sterilization experiments and their impact on the functional components. Proceedings of the Sixth International Symposium on Viticulture and Enology, 2009,279-286(in Chinese)
15.  ZHAO De-yang,YUAN Chun-long and CHEN Yong. Study on the Synthesis of Sulfide from S02 in Litchi Fruit Wine. Liquor-Making Science & Technology. 2008(5) :31-33
16.  GUO Jin-ying, LI Hua,WANG Hua, YUAN Chun-long,et al. The Influence of Red Wine on Lipid Concentrations in Plasma of Golden Hamsters. Scientia Agricultura Sinica, 2007,40(11):2587-2592(in English)
17.  LI Hua, WANG Hua, YUAN Chun-long, WANG Shu-sheng. Enology. Science Press. 2007(in Chinese)
18.  LI Hua, YUAN Chun-long, SHEN Jie. Application of Superfine Grinding Technology in Process of Grape Seeds. Journal of South China University of Technology(Natural Science Edition), 2007,35(4):123-126(in Chinese)
19.  YUAN Chun-long, REN Ya-mei, LI Hua, et al. Effect of Microwave on the Polyphenols Extraction of Grape Seed and Peel. Proceedings of the Fifth International Symposium on Viticulture and Enology, 2007,185-190(in Chinese)
20.  LI Hua, GUO Jin-ying, WANG Hua, YUAN Chun-long, HAN Shan-shan, LI Jing. Effect of red wine and alcohol intake on the activities of antioxidant enzymes and ultrastructure in rats liver. Journal of Northwest A & F University of (Natural Science Edition), 2006, 34 (5) :139~143(in Chinese)
21.  LI Hua, YUAN Chun-long, WANG Wei-xin. Analysis of Active Componuds in Grape Seeds Extracts (GSE). Journal of Food Science and Biotechnology, 2006,25(3):1-4(in Chinese)
22.  YUAN Chun-long, REN Ya-mei, LIANG Yan-ying LI Hua. Studies on Extracting Polyphenol with Ethanol from Grape Residue. Journal of Chinese Institute of Food Science and technology, 2006, 6(3):70-74(in Chinese)
23.  LI Hua, WANG Hua, YUAN Chun-long, WANG Shu-sheng. Wine Chemistry. Science Press. 2005(in Chinese)
24.  YUAN Chun-long, REN Ya-mei, ZHANG Yu-lin, YANG Yongping. Study on Extracting Proanthocyanidins in Grape Seeds by Microwave. Proceedings of the Fourth International Symposium on Viticulture and Enology, 2005,227-232(in Chinese)
25.  WANG Wei-xin, LI Hua, YUAN Chun-long, SHEN Jie. Refinement of Grape Seed Extract with Macroporous Adsorbent Resin. Proceedings of the Fourth International Symposium on Viticulture and Enology, 2005,221-226(in Chinese)
26.  LI Hua, YUAN Chun-long, ZHANG Yan-fang. Sensitivity Analysis of Tasters´ Olfaction and Taste Threshold. Journal of Northwest A & F University (Natural Science Edition), 2005, 33 (1) :103~106(in Chinese)
27.  YUAN Chun-long. Extraction of Polyphenols and Resvertrol from Wine Marcs. Proceedings of the Third International Symposium on Viticulture and Enology, 2003,169-172(in Chinese)
28.YUAN Chun-long, REN Ya-mei, LI Hua. Studies on the Ripening Index of Table Waxberry and Wine Waxberry. Acta Agriculturae Boreali-occidentalis Sinica, 2003,12(1):76-80(in Chinese)
1.     2014-2016, the Charge of Subproject of “Establishing the grape experiment and demonstration bases in Yangling”, granted by Shaanxi Province Agricultural Extend Program Support (No.A289021412).
2.     2014-2015, the Charge of Subproject of “A New Product Development on winemaking of ‘Guankou-putao’ grape(vitis vinifera×vitis labrusca)”, granted by Hubei Province Jianshi County Jiaxin Agricultural Development Company Support (No. K403021407).
3.     2013-2015,the Charge of Project of “Quantitative evaluation of the relationship between tannins astringent and sense of quality in red grape and wine”, granted byFundamental Research Funds for the Central University Support (No. Z109021301).
4.     2013-2014, the Charge of Subproject of “Wine Industrial development in China (Yangling, Shaanxi Province) ” , granted by the Spark Program for Ministry of Science and Technology Support (No. K304021302).
5.     2011-2013, the Charge of Project of “A ultrafine grinding processing technology of grape seed and its new product development”, granted by Shaanxi Province Agricultural Research Support (No. 2011K02 -04).
6.     2010-2012, the Charge of Project of “research on main properties and active ingredients of ultrafine grinding grape seeds”, granted by Fundamental Research Funds for the Central University Support (No. 2111020901).
7.     2004-2006, the Charge of Project of” the research on the activity of Proanthocyanidins in Grape Seeds”, granted by Yangling Agricultural Development Funds Support (No. 2004TA).
8.     2000-2002, the Charge of Project of “The research on Polyphenols from Wine Marcs”, granted by Fundamental Research Funds for Northwest A & F University Support (No. 08080203).
1.     The project of “Critical Techniques and Antioxidant Activity of Grape Seed Ultrafine-
powder” was granted the third prize of Scientific and Technological Innovation Award from China Alcoholic Drinks Industry Association in 2012.
2.     " The research on optimizing the quality of the wine" was the second prize of science and technology achievements in the Ministry of Education ,China
3.     “The research on wine technology system and its industrialization development in China” was the first prize of Science and Technology Achievements in Yangling Agriculture High-tech Industries Demonstration Zone China
1.     A new processing methods of capsules of superfine grinding of grape seeds (ZL200610104864.3 );
2.     A preparation method of grape seed facial mask(ZL 201110326673.2);
3.     A preparation method of grape seed polyphenols oral liquid(ZL 201210054335.2);
4.     A preparation method of grape seed cream mask(ZL 201210054331.4);
5.     A preparation method of a grape seed proanthocyanidins sunscreen(Reviewing)
6.     A new grape seed oil and proanthocyanidins sunscreen formulations(Reviewing)
1.     Wine Hygiene(Undergraduate Curriculum),
2.     Wine Chemistry (Undergraduate Curriculum)
3.     Storage & Process of Grape(Undergraduate Curriculum)
4.     Soft Drink Production Technology (Undergraduate Curriculum)
5.     Practice of Wine Production(Undergraduate Curriculum)
6.     Senior Wine Chemistry(Graduate Curriculum)
7.     Seminar of Graduate Student(Graduate Curriculum)