刘树勋博士，副研究员，1991年5月生，河南商丘人，芬兰图尔库大学博士、博士后。2021年6月起任职于浙江工商大学食品与生物工程学院，主要从事果酒发酵工艺机理解析与优化、酿酒微生物与果酒风味化学等方面的研究。

代表性论文:

1.       Liu, S.*, Marsol-Vall, A., Laaksonen, O., et al. (2020). Characterization and quantification of nonanthocyanin phenolic compounds in white and blue bilberry (Vaccinium myrtillus) juices and wines using UHPLC-DAD−ESI-QTOF-MS and UHPLC-DAD. Journal of Agricultural and Food Chemistry, 68(29), 7734-7744.

2.       Liu, S., Laaksonen, O., Marsol-Vall, A., et al.. (2020). Comparison of volatile composition between alcoholic bilberry beverages fermented with non-Saccharomyces yeasts and dynamic changes in volatile compounds during fermentation. Journal of Agricultural and Food Chemistry, 68(11), 3626-3637.

3.       Liu, S., Laaksonen, O., Li, P., et al (2022). Use of non-Saccharomyces yeasts in berry wine production: Inspiration from their applications in winemaking. Journal of Agricultural and Food Chemistry, 70, 736-750.

4.       Liu, S., Laaksonen, O., Yang, W., et al. (2020). Pyranoanthocyanins in bilberry (Vaccinium myrtillus L.) wines fermented with Schizosaccharomyces pombe and their evolution during aging. Food Chemistry, 305, 125438.

5.       Liu, S., Laaksonen, O., & Yang, B. (2019). Volatile composition of bilberry wines fermented with non-Saccharomyces and Saccharomyces yeasts in pure, sequential and simultaneous inoculations. Food Microbiology, 80, 25-39.

6.       Liu, S., Laaksonen, O., Kortesniemi, M., et al. (2018). Chemical composition of bilberry wine fermented with non-Saccharomyces yeasts (Torulaspora delbrueckii and Schizosaccharomyces pombe) and Saccharomyces cerevisiae in pure, sequential and mixed fermentations. Food Chemistry, 266, 262-274.

联系方式：

地址：浙江省杭州市江干区学正街18号浙江工商大学食品与生物工程学院202室

E-mail: liushuxun@mail.zjgsu.edu.cn