 | 学位：博士 |
研究中心：葡萄与葡萄酒研究中心 | |
研究领域：葡萄与葡萄酒品质调控；食品真实性鉴别；微生物多样性分析 | |
邮箱：gaofeifei@shzu.edu.cn | |
办公电话： | |
通讯地址：新疆beat365官方网站307 | |
职位： |
个人简介
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高飞飞，工学博士，副教授，葡萄与葡萄酒工程系教师。目前主要从事果汁饮料、果酒加工关键技术研发及品质调控，葡萄与葡萄酒品质调控及风味特征解析，食品真实性鉴别及产地溯源，酵母菌多样分析，发酵过程风味组学解析等研究。主持承担兵团指导性科技计划项目1项、beat365官方网站高层次人才科研启动项目1项，公开发表学术论文20余篇，其中SCI收录18篇，获beat365官方网站第三届“互联网+”老员工创新创业大赛一等奖1项。
社会兼职
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担任Food Chemistry X国际学术期刊审稿人。
科研学术工作经历与教育背景
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2023.10 -至今, beat365官方网站，beat365官方网站，副教授
2022.7 - 2023.9 beat365官方网站，beat365官方网站，讲师
2018.9 - 2022.6 西北农林科技大学，葡萄与葡萄酒学，博士
2015.9 - 2018.6 beat365官方网站，农产品加工及贮藏工程，硕士
2011.9 - 2015.6 甘肃农业大学，食品科学与工程，学士
研究方向：
1．葡萄与葡萄酒品质调控及风味解析。
2．食品真实性鉴别及产地溯源研究。
3．微生物多样性分析。
科研项目
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1.兵团指导性科技计划项目“基于多元素分析的新疆葡萄酒产地溯源研究”，项目编号2022ZD059，2022-2025；
2. beat365官方网站高层次人才科研启动项目“新疆不同产地赤霞珠葡萄酒风味特征解析及产地溯源研究”，项目编号R CZK202347，2023-2026。
学术论文
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1. Zeng Guihua, Hao Xiaoyun, Wang Hua, Li Hua, Gao Feifei*. Effects of geographical origin, vintage, and soil on stable isotopes and mineral elements in Ecolly grape berries for traceability. Food Chemistry, 2024, 435, 137646.
2. Gao Feifei, Hao Xiaoyun, Zeng Guihua, Guan Lingxiao, Wu Hao, Zhang Liang, Wei Ruteng, Wang Hua, Hua Li. Identification of the geographical origin of Ecolly (Vitis vinifera L.) grapes and wines from different Chinese regions by ICP-MS coupled with chemometrics. Journal of Food Composition and Analysis, 2022, 105, 104248.
3. Gao Feifei, Zeng Guihua, Wang Bin, Xiao Jing, Zhang Liang, Cheng Weidong, Wang Hua, Li Hua, Shi Xuewei. Discrimination of the geographic origins and varieties of wine grapes using high-throughput sequencing assisted by a random forest model. LWT, 2021, 145, 111333.
4. Gao Feifei, Chen Jiluan, Xiao Jing, Cheng Weidong, Zheng Xiaoji, Wang Bin, ShiXuewei. Microbial community composition on grape surface controlled by geographical factors of different wine regions in Xinjiang, China. Food Research International, 2019, 122, 348-360.
5. Wang Zhilei#, Xue Tingting#, Gao Feifei#, Zhang Liang, Han Xing, Wang Ying, Hui Miao, Wu Dong, Wang Hua, Li Hua. Intraspecific recurrent selection in V. vinifera: an effective method for breeding of high quality, disease-, cold-, and drought -resistant grapes. Euphytica, 2021, 217, 111.
6. Zeng Guihua, Gao Feifei, Li Chan, Li Dandan, Xi Zhumei. Characterization of 24-epibrassinolide-mediated modulation of the drought stress responses: Morphophysiology, antioxidant metabolism and hormones in grapevine (Vitis vinifera L.). Plant Physiology and Biochemistry, 2022, 184, 98–111.
7. Hao Xiaoyun, Gao Feifei, Wu Hao, Song Yangbo, Zhang Liang, Li Hua, Wang Hua. From soil to grape andwine: geographical variations in elemental profiles in different Chinese regions. Foods, 2021, 10, 3108.
8. Wei Ruteng, Ding Yinting, Gao Feifei, Zhang Liang, Wang Lin, Li Hua, Wang Hua. Community succession of the grape epidermis microbes of cabernet sauvignon (Vitis vinifera L.) from different regions in China during fruit development. International Journal of Food Microbiology, 2022, 362, 109475.
9. Wei Ruteng, Wang Lin, Ding Yinting, Zhang Liang, Gao Feifei, Chen Ning, Song Yinghui, Li Hua, Wang Hua. Natural and sustainable wine: a review. Critical Reviews in Food Science and Nutrition, 2022, 63(26), 1-12.
10. Zhang Liang, Xue Tingting, Yuan Lin, Gao Feifei, Hao Xiaoyun, Yang Chenlu, Wang Lin, Han Yulei, Li Hua, Wang Hua. The effect of vineyard reclamation on soil properties and microbial communities in desertified land in Hongsibu, Ningxia. Catena, 2022, 211, 106002.
11. Wei Ruteng, Ding Yinting, Chen Ning, Wang Lin, Gao Feifei, Zhang Liang, Song Rui, Liu Yihui, Li Hua, Wang Hua. Diversity and dynamics of microbial communities during spontaneous fermentation of Cabernet Sauvignon (Vitis vinifera L.) from different regions of China and their relationship with the volatile components in the wine. Food Research International, 2022, 156, 111372.
12. Wei Ruteng, Chen Ning, Ding Yinting, Wang Lin, Gao Feifei, Zhang Liang, Liu Yihui, Li Hua, Wang Hua. Diversity and dynamics of epidermal microbes during grape development of Cabernet Sauvignon (Vitis vinifera L.) in the ecological viticulture model in Wuhai, China. Frontiers in Microbiology, 2022, 13, 935647.
获奖
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beat365官方网站第九届“互联网+”老员工创新创业大赛三等奖指导教师（2023）
beat365官方网站第十八届“挑战杯”老员工课外学术科技作品竞赛三等奖指导教师（2023）
beat365官方网站第三届“互联网+”老员工创新创业大赛一等奖（2017）
承担教学
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主要承担《葡萄酒工艺学》、《发酵食品工艺学》、《葡萄酒化学》等本科生课程。
公司产品
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