Anque Guo
Email: guoanque@nwsuaf.edu.cn

College of Enology, Northwest A&F University
Xinong Road 22#,Yangling, Shaanxi Province 712100, P. R. China
Main Office: 86-029-87091994, Fax: 86-029-87091994
Department Website: http://wine.nwsuaf.edu.cn/
RESEARCH INTERESTS
Wine color chemistry, wine flavor chemistry and health effects of wine and wine components.
EDUCATION
 2004 - 2008:  College of Enology, Northwest A&F University, Yangling
Received Ph. D. degree in Food Biotechnology in 2008
Thesis Title:  Mechanisms of Oxidative Browning of Wine and Antioxidant
Alternative to Sulfur Dioxide in Wine
 2001 - 2004:  Department of Horticulture, Northwest A&F University, Yangling
Received M. A. degree in Pomology in 2004
Thesis Title:  Study on New Antioxidants in Red Wine
 1997 - 2001:  Department of Horticulture, Northwest A&F University, Yangling
Received Bachelor degree in Pomology in 2001
PUBLICATIONS
 Books:
[1] WANG Hua, ZHANG Yanfang, GUO Anque. Abstracts of Vine and Wine. Xian: Shaanxi People’s Publishing House, 2008-2013. (in Chinese)
 Journal Articles:
[2] MA Wen, GUO Anque, ZHANG Yulin, WANG Hua, Liu Ye, LI Hua. A review on astringency and bitterness perception of tannins in wine. Trends in Food Science & Technology, 2014, 40 (1), 6-19.
[3] LI Hua, GUO Anque, & WANG Hua. Mechanisms of oxidative browning of wine. Food Chemistry, 2008, 108(1), 1-13.
[4] MI Chuanqing, GUO Anque, WANG Hua. Application of sensory and instrumental analysis in wine Aroma [J]. Food Science, 2012, 33(23), 351-355. ( in Chinese)
[5] LIANG Sha, LI Hua, GUO Anque, ZHANG Jing, MI Chuanqing, WANG Hua. Kinetics of oxidative browning in“Meili”wines. Journal of Northwest A & F University (Natural Science Edition), 2012, 40(12), 164-170. (in Chinese)
[6] YUAN Chunlong, ZHANG Yulin, GUO Anque, LIANG Yanying, WEI Dongmei. Present situation and reform on experiment curriculum system of Viticulture and Enology Specialty. Experimental Technology and Management, 2012, 29(01), 154-158,162. (in Chinese)
[7] XU Guoqian, ZHANG Zhenwen, GUO Anque, FANG Yulin, LUAN Liying. Rapid and micro-determination of total polyphenol in grape and grape wine. Food Science, 2010, 31(18), 268-270. (in Chinese)
[8] LI Hua, LIU Yongqiang, GUO Anque, LIANG Xinhong, KANG Wenhuai, Tao Yongsheng. Sensory characteristic descriptor determination of wine by the polyphyletic statistical analysis. Journal of Chinese Institute of Food Science and Technology, 2007, 7(4), 114-119. (in Chinese)
[9] LI Hua, LIANG Xinhong, GUO Anque, HUANG Decheng. Arginine metabolism in wine malolactic bacteria. Acta Microbiologica Sinica, 2006, 46(4), 663-667. (in Chinese)
[10] WANG Hua, NIU Shengyang, LI Hua, GUO Anque. Studies on mechanism of tartaric stabilization of wines by carboxymethyl cellulose (CMC). Journal of Chinese Institute of Food Science and Technology, 2006, 6(4), 86-89. (in Chinese)
[11] WANG Hua, GUO Anque, LI Hua, NIU Shengyang. China Food Additives, 2004 (4), 33-38. (in Chinese)
[12] WANG Hua, LI Hua, GUO Anque. China Food Additives, Study on the antioxidant properties of sulfur dioxide in red wine. China Food Additives, 2003 (5): 31-35, 39. (in Chinese)
 Conference Papers:
[13] GUO Anque, HAO Chong, YONG Zihan, WANG Weiwei, ZHANG Peng, & WANG Jiaming. Effects of pH, acidity and ethanol on astringency and bitterness of grape tannin in model wine solution. In: LI Hua, Proceedings of the Eighth International Symposium on Viticulture and Enology (pp. 187-194). Huludao, China 20-22, April, 2013: Xian: Shaanxi Peoples Publishing House.
[14] GUO Anque, WANG Jiaming, ZHANG Yulin, WEI Pengfei, & LI Liang. Prevention of wine from oxidative browning: a review. In: LI Hua, Proceedings of the Seventh International Symposium on Viticulture and Enology (pp. 175-187). Yangling, China 20-22, April, 2011: Xian: Shaanxi Peoples Publishing House.
[15] LI Hua, GUO Anque, & WANG Hua. Effects of iron and copper on oxidative browning of model wines. In: LI Hua, Proceedings of the Fifth International Symposium on Viticulture and Enology (pp. 124-132). Yangling, China 20-22, April, 2007: Xian: Shaanxi Peoples Publishing House.
RESEARCH PROJECTS
 2012 - 2015:  In charge of a subproject of “Key Technology Research and Industry Demonstration of High Quality Fruit Wine”, granted by National Twelfth Five-Year Plan for Science & Technology Support (No. 2012BAD31B07)
 2012 - 2013:  In charge of a subproject of “Grape, Brewing Microorganisms”, granted by National Technology System for Grape Industry (No. Z225021101)
 2011 - 2014:  In charge of the project of “Critical Mechanism of White Wine Oxidation Induced by Light”, supported by the Fundamental Research Funds for the Central Universities (No. QN2011098)
 2012 - 2013:  In charge of the project of “Preservative Effect of Heart & Heart Wine Dispenser on Quality of Opened Bottles of Wine”, funded by Zhejiang Heart & Heart Holding Group (No. A304021207)
 2011 - 2012:  In charge of the project of “Mechanisms of Wine Oxidation Induced by Light”, financed by Youth Natural Science Foundation of Shaanxi Province (No. K332021103)
 2009 - 2010:  In charge of the project of “Mechanisms of Wine Browning”, supported by Doctor Scientific Research Fund from Northwest A & F University (No. Z111020821)
MAIN ACHIEVEMENTS
 With abundant experience and skills obtained through studying, considerable progress has been made on the basic chemistry of wine oxidative browning. Please refer to [3], [14] in “PUBLICATIONS”, and my doctoral thesis, which substantially demonstrate the important work.
 Effects of temperature fluctuation and light on wine quality, in particular on wine color stability, polyphenols content and antioxidant activity, were examined, and expected results were acquired.
 The project of “Wine Freshening Dispenser, Series of SC New Products” was awarded the third Progress Prize in Scientific and Collective Technology from Ningbo city in 2013.
 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.
 Advanced Worker was consecutively awarded by my college in 2010, 2011 and 2012.
 One of my main teaching courses, “Wine Tasting” was awarded National Level Quality Course in 2011.
TEACHING COURSES
 Undergraduate Curricula: Wine Tasting, Wine Chemistry, etc.
 Postgraduate Curriculum: Advanced Research on Viticulture and Enology