Prof. Chunxiao Wang | Yeast | Best Researcher Award

Prof. Chunxiao Wang 🎓 is a leading expert in Enology and Fermentation Microbiology at Guizhou University. With a Ph.D. from Universitat Rovira i Virgili, Spain, his research focuses on yeast dynamics and microbial diversity during wine fermentation. 🍷 He has authored numerous Q1 journal publications and actively contributes to global conferences. 🌍 His innovative approach using culture-independent techniques like FISH and high-throughput sequencing makes him a pioneer in his field. 🧬 Prof. Wang continues to inspire scientific advancements in food and wine biotechnology.

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🎓 Early Academic Pursuits

Chunxiao Wang embarked on a strong academic foundation in the fields of Viticulture and Viniculture Engineering at Northwest A & F University, completing both undergraduate (2005–2009) and graduate studies (2009–2012). She further specialized with a Ph.D. in Enology and Biotechnology at Universitat Rovira I Virgili in Spain (2012–2016), where her research employed culture-independent techniques to study wine fermentation microorganisms under the mentorship of Prof. Albert Mas Baron and Dr. Braulio Esteve-Zarzoso. She also undertook exchange studies in Italy at the University of Turin and received advanced training through the Erasmus OENOBIO program in Bordeaux, France. 🍇📘

💼 Professional Endeavors

Since October 2016, Prof. Chunxiao Wang has served at the School of Liquor and Food Engineering, Guizhou University, where she continues to expand her research in wine and fermentation science. Her academic role blends teaching, guiding research scholars, and international collaboration in fermentation microbiology and food biotechnology. 🏫🌍

🔬 Contributions and Research Focus On Yeast

Prof. Wang’s research delves deeply into the microbial ecology of wine and traditional fermentations, with a focus on both indigenous and non-Saccharomyces yeasts. Her work utilizes fluorescence in situ hybridization (FISH), quantitative PCR, and high-throughput sequencing to monitor and evaluate microbial dynamics during fermentation. Recent studies explore organic acid degradation, higher alcohol formation, and yeast diversity in Chinese Xiaoqu and rice wine fermentations. 🍷🧫

🌍 Impact and Influence

Through her extensive work on yeast interactions, Prof. Wang has significantly advanced the understanding of fermentation quality, strain selection, and wine typicity. Her research bridges traditional techniques with modern molecular biology, benefiting not only scientific circles but also artisanal and commercial winemaking industries across Asia and Europe. 🌐🍶

🧠 Research Skills

Prof. Wang demonstrates robust research acumen in areas like molecular microbiology, fermentation technology, DNA-based microbial profiling, and bioinformatics. Her ability to design and implement interdisciplinary research, combining genomic tools with traditional enological practices, underscores her innovative approach to scientific discovery. 🧪🧬

🏅 Awards and Honors

While specific named honors were not listed, Prof. Wang’s selection as a speaker and presenter at various prestigious conferences—such as the FISH Workshop in Porto and GIENOL Congress in Spain—reflects her esteemed reputation in academic and research circles. Her work has been showcased internationally through oral presentations and posters, affirming her role as a thought leader in wine microbiology. 🏅🎤

🏛️ Legacy and Future Contributions

Prof. Chunxiao Wang’s legacy is being etched through her pioneering contributions to wine science, particularly within the realm of indigenous microbial applications. Looking forward, she is poised to lead breakthroughs in sustainable fermentation technologies, contribute to organic wine innovation, and mentor a new generation of microbial biotechnologists. Her future research is expected to further bridge Eastern fermentation traditions with Western scientific methodologies. 🌱📈

Publications Top Notes

• Science of the Total Environment (2024) 🌬️🦠
  Airborne microorganisms and key environmental factors shaping their community patterns in the core production area of the Maotai-flavor Baijiu

• Shipin Kexue / Food Science (2024) 🍇🍷
  Evaluation of Wine Fermentation Characteristics of Guizhou’s Five Specialty Fruits Based on Organic Acids and Polyphenols

• Fermentation (2023) 🌿🍶
  Effects of Dendrobium officinale on the Quality of Rice Wine Fermented by Different Yeasts

• Shipin Kexue / Food Science (2023) 🔬🧬
  Molecular Fingerprinting Analysis of Yeasts from Traditional Guizhou Xiaoqu

• Food and Fermentation Industries (2023) 🌱⚗️
  Quality of Rice Wine Using Mixed Strains and Parts of Dendrobium officinale*

• Scientia Agricultura Sinica (2023) 🍷🧫
  Research Progress on the Application of Non-Saccharomyces in Wine Fermentation

• Food and Fermentation Industries (2022) 🧪🔗
  Analysis on Integrative Factors for Commercializing Indigenous Yeast

• Food and Fermentation Industries (2022) 🌾🍚
  Starch and Glucose Correlation in Rice Wine Brewing

• Food Chemistry (2022) 🧪🔍
  G-quadruplex DNAzyme for Detecting Tetracyclines in Food

• Frontiers in Microbiology (2022) 🍶🧬
  Formation of Higher Alcohols in Rice Wine with Different Rice Cultivars

• Food Research International (2022) 🍇👃
  Impact of Indigenous Yeasts on Crystal Grape (Niagara) Wine Typicality

• Journal of Agricultural and Food Chemistry (2021) 🧫🚫
  Colorimetric Detection of Kanamycin Residue in Food

• Food and Fermentation Industries (2021) 🍶📊
  Detection of Higher Alcohols in Turbid Rice Wine Using Microplate Reader

• Acta Microbiologica Sinica (2021) 🍇🧪
  Genotype Diversity of S. cerevisiae in Vitis davidii Föex Fermentations

• Sensors and Actuators B: Chemical (2021) 🧬🦠
  Mn₃O₄ Aptasensor for Detecting Staphylococcus aureus in Food

• Journal of Hazardous Materials (2021) ⚠️💧
  Detection of Heavy Metals in Water Using Co₃O₄ Nanodisks

• Analytica Chimica Acta (2021) 🧪🧿
  Aptamer-Based Detection of λ-cyhalothrin in Food

• ACS Applied Nano Materials (2021) 🔬🌊
  V₆O₁₃ Nanobelts for Cd(II) and Pb(II) Detection in Water

• Shipin Kexue / Food Science (2020) 🧫🏭
  Acid-Producing Microorganisms in Baijiu Qu-Making Environment