扬州大学旅游烹饪学院导师介绍：胡博然

　　胡博然，女，1964年6月出生，博士，教授。2004年博士毕业于西北农林科技大学葡萄酒学院。曾代表中国专家组成员首次出席世界葡萄与葡萄酒组 织( O.I.V）国际葡萄酒组织工作年会，参加葡萄酒分析检测方法的修改草案协商与制定。曾在以色列、法国、意大利等国进修与学习交流。担任宁夏葡萄与葡萄酒 产业协会首席专家、国内外多家葡萄酒企业技术顾问。
　　研究领域： 主要从事葡萄与葡萄酒、果酒、食品生物技术与食品安全方面研究。
　　科研项目： 主持扬州大学高层次人才科研启动项目、扬州大学和江苏省教育厅自然基金,参加国家自然基金课题项目，主持江苏省科研成果产业推进工程项目与科技创新培育基 金项目、企业横向合作研究项目等10多项课题研究；主持扬大学生创新基金与江苏省学生创新计划项目。发表论文30余篇。
　　获得国家发明专利1项和申请国家专利技术3项，其中1项实施技术转让。1项成果通过江苏省级成果鉴定。主持制定国家原产地葡萄酒标准1项。曾获得优秀班主任称号和毕业生就业贡献奖等多项。.
　　主讲课程：发酵工艺学总论、食品生物技术、食品安全导论、葡萄酒品尝与欣赏
　　办公室电话： 0514 87978021
　　E-mail： huboran@yzu.edu.cn

　　Prof. BORAN HU, PhD

　　Research Area：
　　Biological Mechanisms for Water Stress Tolerance in Grapevine
　　Malolactic Fermentation
　　Evolution of Aromatic Components of Wines
　　Enology of Health Fruits Wines and its Functional Compositions on Human Being Health.
　　Food Biotechnology and Food Safety
　　Selected Publications：
　　Hu Bo-ran, Zhang Guo-dong ,Gao Lu,et al. .Experiment on the Optimized Extraction Technology Applied in Medlar and Angelica Health wine Production[J]，Culinary Science Journal of Yangzhou University，2008,25(4)：P59-62
　　Hu Boran , Li Hua. Study on Aromatic Compositions for Different Vintages of Dry Red Wines[J]，Food Science,(in English)，2006,27(10)：P487-492
　　Hu Boran ,Yang Xinyuan , Xu Wenbiao, Li Hua. Functional Mechanism of Saccharomyces Cerevisiae Mannoproteins to Tartar Stabilization in Wine[J],Transaction of the Chinese Society for Agricultural Machinery，2006，37（8）：P98-101，(included by EI)
　　Hu Boran, Yang Xinyuan, Li Hua.Functional Efficiency of Saccharomyces Cerevisiae Mannoproteins to Cold Stabilization in Wine[J],Food and Fermentation Industries，2006，32（11）：P15-18
　　Hu Boran, Yang Xinyuan, Wang Zhijun, Li Hua. Analysis of Aromatic Composition in the Different Monovarietal Dry Wines from Eastern Region of Ningxia Helan Mountains [J], Transactions of the Chinese Society for Agricultural Machinery. 2005，36（12）：P87-90，(included by EI)
　　Hu Boran, Xu Wenbiao, Yang Xinyuan, Li Hua.Comparative study on the changes of Aromatic Components in the Grape and Dry White Wine of Chardonnay [J]. Transactions of the Chinese Society Of Agricultural Engineering ( CSAE ). 2005，21（12）：P191-194，(included by EI)
　　Hu Boran, Li Hua. Analysis of Aromatic Composition in the Different Wine-grapes by Gas Chromatography- Mass Spectrometry [J]. Food and Fermentation Industries，2005，31（12）：P89-92
　　Hu Boran, Li Hua. Dry Red Wine Aromatic Compounds and Its Compositional Analyses in Geographic Origin of NingXia Helan Mountain’s Eastern Region[J]. Bulletin de I’OIV,2004,6,.P111~115( in English)
　　Hu Boran, Li Hua, Yang YinYuan. Analysis of Aromatic Composition in the Dry Red Wine of Cabernet Gernischt by Gas Chromatography-Mass Spectrometry. Journal of Instrumental Analysis,2004,23(1)：85-87
　　Hu Boran, Li Hua, Zhang Yulin. Analysis of Aromatic Composisition in the Dry White Wine of Chardonnay by GC-MS [J],Journal of Institute of Food Science and Technogy,2004,4(3)：72-75
　　Hu Boran, Xu Wenbiao, Ma Fengwang. Establishment of the suspension culture on cell line from embryo in Lycium barabarum L. Jour. Of Northwest Sci-Tech Univ. of Agri. And For..(Nat. Sci. Ed.),2003,31(1)：97-100
　　Hu Boran, Xu Wenbiao,Ma Fengwang. Screening and characterizing of hydroxyproline-resistant variants in Lycium barabarum and analysis of its salt tolerance[J].Acta Bot. Boreal.-Occident.Sin.2003,23(3)：422-42
　　Hu Boran, Li Hua.Advances of Research for Water Stress Tolerance in Grapevine[J].Sino-overseas grapvine& wine[J]. 2002,2：32-34
　　Hu Boran, Li Hua. Establishment of Optimum Irrigation Regimes in Vineyard[J].Sino-overseas grapvine& wine[J]. 2002,5：15-18
　　Hu Boran, Xu Wenbiao, Ma Fengwang. The advances of biotechnique research in Lycium barabarum[J] . Acta Bot. Boreal.-Occident.Sin. 2001,21(4)：811-817

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