2011.09--2016.12 西北农林科技大学 博士

2013.09--2015.09 美国加州大学戴维斯分校，联合培养博士

2008.07--2011.09 西北农林科技大学 硕士

2004.09--2008.07 辽宁大学学士

本科生课程：《葡萄酒微生物学》《葡萄与葡萄酒专业外语》《文献检索与科技论文写作》

研究生课程：《食品生物技术专题》、《现代食品微生物学》

[1]国家自然科学基金地区项目：宁夏葡萄酒工业化酿造过程中商业酵母的生态位解析 2024/01-2027/12

[2]宁夏回族自治区重点研发计划项目：贺兰山东麓本土酿酒微生物种质资源保护及其关键功能基因定向筛选技术研究与示范（课题二） 2023.01-2025.12

[3]宁夏回族自治区重点研发计划项目：基于贺兰山东麓产区葡萄原料高糖低酸特点的微生物选育及适配工艺研发与示范 2022/01-2024/12

[4]国家自然科学基金地区项目：宁夏本土酵母NX11424发酵的赤霞珠葡萄酒中水果香气特征的形成机制解 2020/01-2023/12

[5]宁夏自然科学基金项目：海藻糖提高酿酒酵母抵御乙醇胁迫能力的机理研究 2018/08-2020/07

[1] Fang Zhang, Jing Zhang,Yue Sun. 2024. Influence of an indigenous yeast, CECA, from the Ningxia wine region of China, on the fungal and bacterial dynamics and function during Cabernet Sauvignon wine fermentation. Journal of the Science of Food and Agriculture.

[2]Yue Sun, Xuan Zhang, Fang Zhang, Jing Zhang. 2024. Impact of biodynamic and organic vineyard management on the microorganism community and aroma characteristics of cabernet sauvignon wine. Journal of Cleaner Production, 467 (2024) 142929.

[3]Yue Sun, Yaqian Geng, Lingjun Ma. 2024. Determination of o-quinones in foods by a derivative strategy combined with UHPLC-MS/MS. Food Chemistry, 139638.

[4]Yue Sun, Yao Lu, C.M. Lucy Joseph, Lingjun Ma, Linda F. Bisson, Yanlin Liu. 2024. Metabolomic analysis reveals the interactions between Chinese indigenous and commercialSaccharomyces cerevisiaestrains during wine co-fermentations at low YAN concentration. Food Bioscience, 60 (2024) 104362.

[5] Fang Zhang, Jing Zhang,Yue Sun. 2024. Influence and metabolomic basis of an indigenous yeast CECA, from Ningxia wine region of China, on the aroma and flavour of Cabernet Sauvignon wines. Food Chemistry:X, 23 (2024) 101525.

[6] Ruirui Li, Danping Feng, Hui Wang, Zhong Zhang, Na Li andYue Sun. 2023. Genetic diversity of non-Saccharomyces yeasts associated with spontaneous fermentation of Cabernet Sauvignon wines from Ningxia, China. Frontiers in Microbiology, 14

[7] Zhang Jing,Wang Xuerong, Zhang Fang,Sun Yue. 2023. Influence of an indigenous yeast, CECA, from the Ningxia wine region of China, on the yeast community dynamics and aroma of Cabernet Sauvignon wines.LWT - Food Science and Technology,189: 115506.

[1] 刘延琳, 孙悦, 叶冬青. 2019. 不同酵母菌株混合发酵的研究方法及其应用. CN201811568209.2

[2] 刘延琳, 秦义, 宋育阳, 孙悦, 刘宁. 2016. 一株具有陈酿风格的酿酒酵母及其在葡萄酒酿造中的应用. CN201510799787.7

中国食品科学技术学会葡萄酒分会理事，Food Microbiology，American Journal of Enology and Viticulture和食品科学等杂志审稿人。