赵悦，男，1989年生，博士，讲师。2021年6月毕业于云南农业大学，2021年11月到河北科技师范学院食品科技学院工作。

多年以来，一直从事酒类风味化学相关教学和研究工作，主要研究领域为酿酒微生物多样性，酿酒微生物风味物质与代谢等。近三年，承担河北科技师范学院博士启动基金1项，以第一作者或通讯作者在国内外学术刊物上发表学术论文3篇，其中SCI索引论文3篇。

代表性论文：

[1] Sun Qingyang, Cui Ruiguo, Zhao Yue*. Regional aroma characteristics of spontaneously fermented Cabernet Sauvignon wines produced from seven sub-regions in Shangri-La of China. Scientific Reports, 2024, 14, Article 24566.

[2] Zhao Yue, Sun Qingyang, Tian Bin, Zhu Shusheng, Du Fei, Mao Ruzhi, Li Su, Liu Lijing, Zhu Yifan. Evaluation of Four Indigenous Non-Saccharomyces Yeasts Isolated from the Shangri-La Wine Region (China) for Their Fermentation Performances and Aroma Compositions in Synthetic Grape Juice Fermentation. Journal of Fungi, 2022, 8(2): Article 146.

[3] Zhao Yue, Sun Qingyang, Zhu Shusheng, Du Fei, Mao Ruzhi, Liu Lijing, Tian Bin, Zhu Yifan. Biodiversity of non-Saccharomyces yeasts associated with spontaneous fermentation of Cabernet Sauvignon wines from Shangri-La wine region, China. Scientific Reports, 2021, 11, Article 5150.

[4] Sun Qingyang, Zhao Yue, Zhu Shusheng, Du Fei, Mao Ruzhi, Liu Lijing, Zhu Yifan, Li Su, Sun Meng, Tian Bin. Rain-shelter Cultivation Affects the Accumulation of Volatiles in ‘Shuijing’ Grape Berries during Development, HortScience, 2022, 57(8): 877-888.

在研项目：

博士研究启动基金项目（2023YB019）

联系方式：

邮箱：zhaoyue_0335@126.com