个人简历

教育经历：
2016年毕业于中国农业大学食品科学与营养工程学院，获学士学位
2021年毕业于阿德莱德大学农业食品与葡萄酒学院，获博士学位
工作经历：
2022年3月—至今 北京工商大学轻工科学技术学院讲师

研究方向

葡萄酒微生物与发酵、葡萄酒风味分析、果酒发酵与风味分析

教学工作

本科生《微生物学》

学术论文

发表的代表性论文（限10篇）：
1. Jin-Chen Li, Kerry L. Wilkinson, Christopher M. Ford, Vladimir Jiranek*. Effects of non-Saccharomyces yeast strains on 3-isobutyl-2-methoxypyrazine (IBMP) content and aroma properties in Sauvignon blanc wines during fermentation. Australian Journal of Grape and Wine Research, 2022, accepted.
2. Jin-Chen Li, Paul K. Boss, Christopher M. Ford, Kerry L. Wilkinson, Vladimir Jiranek*. Getting rid of “greenness” in wine. Conference report. 17th Australian Wine Industry Technical Conference, forum: In the wine light, Adelaide, 2019.7.20-2019.7.24.
3. Jin-Chen Li, Paul K. Boss, Christopher M. Ford, Kerry L. Wilkinson, Vladimir Jiranek*. Microbial solution to eliminate 3-isobutyl-2-methoxypyrazine (IBMP) in wine. Conference poster. 17th Australian Wine Industry Technical Conference, Adelaide, 2019.7.20-2019.7.24.
4. Jin-Chen Li, Si-Yu Li, Fei He, Zheng-Yi Yuan, Tao Liu, Malcolm J. Reeves, Chang-Qing Duan*. Phenolic and chromatic properties of Beibinghong red ice wine during and after vinification. Molecules, 2016, 4(21):431.

lijinchen@btbu.edu.cn