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王晓宇，教授，研究生导师。国家苹果产业技术体系岗位专家、加工研究室主任，陕西省农业特聘专家、西安市农业特聘专家。农业农村部国家苹果加工技术研发专业中心副主任，中国食品科学技术学会果蔬加工技术分会常务理事。主要从事果品发酵工程及副产物综合利用方面的教学、科研和产品开发工作。主要研究领域包括：苹果营养化加工及副产物综合利用、果品功能因子挖掘及产品开发、食品智能加工技术及工程化。先后主持国家自然科学基金、国家重点研发计划子课题、陕西省重点产业链等重大科研攻关项目12项，横向课题6项，作为骨干成员参与国家及省部级项目15项。在国内外顶级学术期刊发表相关论文80多篇，参编著作2部。申请授权国家发明专利8项，已转化4项，获陕西省高校科技进步一等奖1项。指导研究生30余名，多人已成为果蔬加工及副产物利用研究领域和行业技术骨干。

获奖：

基于多酚体系重构的葡萄加工技术创新与产业化，陕西省高校科技进步一等奖，2022，第一完成人。

酿酒葡萄绿色高效栽培模式构建与示范应用，陕西省科学技术进步奖一等奖，2025，第九完成人。

主持项目：

1. 高纤果粉和鲜切苹果等多元化苹果加工品研制（国家重点研发计划子课2023YFD2301004）

2. 国家苹果现代农业产业技术体系岗位科学家—副产物综合利用（农业农村部CARS-27）

3. 低二氧化硫葡萄酒酿造工艺研究与应用

4. 陕西优势果品高值加工技术创新与装备创制

5. 高值果品加工“科学家+工程师”队伍首席科学家

6. 苹果采后品质控制关键技术与装备开发

7. 苹果多元化加工及产品开发关键技术提升与示范

8. 苹果即食鲜切技术研发

9. 富硒特色果汁加工技术创新与新产品开发

10. 陕西师范大学西果中心（武功）电商科技创新研究院

近年代表性论文：

[1] Yan Liu, Xiang Jie Jiang, Shi qing Zhang, Qing hao Zhao, Yue fan Zhao, Wan Rong Zhao, Shi Yi Peng, Guo Rong Du, Xiao Yuan, Peng Tao Zhao, Xiao Yu Wang*. Mechanism of synergistic astringency enhancement by organic acids in model wine: Insights from organic acid-phenols-protein triadic interaction[J]. Food Chemistry 506 (2026)148103.

[2] Yine Cheng, Xu Zhang, Pengtao Zhao, Danye Zhu, Yong Hong Meng, Xiao Fu,* and Xiaoyu Wang*. Enhanced Mannan Production of Saccharomyces cerevisiae by CRISPR/Cas9 and Mannoproteins Characteristics on Wine Astringency Modulation[J]. Journal of Agricultural and Food Chemistry 2025,73,32195-32208.

[3] Junjun Zhai, Yu Yang, Fei Wang, Guangxin Cui, Yangjun Zou, Yurong Guo, Huixia Zhou, Xiaoyu Wang*, Pengtao Zhao. Characterization the potentials of late harvest and ice harvest apple from the Loess Plateau area of China to make ice ciders: from the view of phytochemicals and aromas[J]. Journal of Future Foods 6-4 (2026) 565-576.

[4] Wan Qing Li, Hui Liu, Yu Rong Guo, Xiao Yu Wang*, Peng Tao Zhao*. Investigating the matrix effect of high/low methoxyl pectins on typical aroma of apple juice using HS-SPME-GC–MS and NMR analysis[J]. Food Chemistry 463 (2025) 141372.

[5] Yine Cheng, Yuefan Zhao, Shengnan Wang, Xu Zhang, Pengtao Zhao, Xiao Fu, Xiaoyu Wang*. Modulating wine astringency: the role of mixed polysaccharides on tannin-protein interactions in model wine[J]. International Journal of Biological Macromolecules 318 (2025) 144804.

[6] Fei Wang, Pengtao Zhao*, Guorong Du, Junjun Zhai, Yurong Guo, Xiaoyu Wang*. Advancements and challenges for brewing aroma-enhancement fruit wines: Microbial metabolizing and brewing techniques[J]. Food Chemistry 456 (2024) 139981.

[7] Shengnan Wang, Zeqiang Ma, Pengtao Zhao, Guorong Du, Xiangyu Sun, Xiaoyu Wang^*. The role of Arabic gum on astringency by modulating the polyphenol fraction-protein reaction in model wine[J]. Food Chemistry 417 (2023) 135927.

[8] Qinghao Zhao, Guorong Du, Pengtao Zhao, Anque Guo, Xiaomeng Cao, Chenyaqiong Cheng, Hui Liu, Fei Wang, Yuefan Zhao, Yan Liu, Xiaoyu Wang^*. Investigating wine astringency profiles by characterizing tannin fractions in Cabernet Sauvignon wines and model wines[J]. Food Chemistry 414 (2023) 135673.

[9] 赵越凡，王升楠，赵鹏涛，赵擎豪，刘炎，王飞，杜国荣，王晓宇^∗．酵母多糖对葡萄酒品质的影响机理研究进展[J].食品与发酵工业,2023,49(17):316 -323.

[10] 刘 炎，赵鹏涛，赵擎豪，赵越凡，王 飞，杜国荣，王晓宇*. 有机酸对果酒品质的影响及调控技术研究进展[J] .江苏农业学报,2023,39(3) :904-912.

[11] Shengnan Wang, Qianting Zhang, Pengtao Zhao, Zeqiang Ma, Junxiang Zhang, Wen Ma, Xiaoyu Wang*. Investigating the effect of three phenolic fractions on the volatility of floral, fruity, and aged aromas by HS-SPME-GC-MS and NMR in model wine[J]. Food Chemistry: X 13 (2022) 100281.

[12] Xiaoqing Lei, Shengnan Wang, Pengtao Zhao, Xiaoyu Wang*. Mannoproteins, arabinogalactan protein, rhamnogalacturonan II and their pairwise combinations regulating wine astringency induced by the interaction of proanthocyanidins and proteins[J]. International Journal of Biological Macromolecules, 224 (2023) 950-957.

[13] Qinghao Zhao, Guorong Du, Shengnan Wang, Pengtao Zhao, Xiaomeng Cao, Chenyaqiong Cheng, Hui Liu, Yawen Xue, Xiaoyu Wang*. Investigating the role of tartaric acid in wine astringency[J]. Food Chemistry 403 (2023) 134385.

[14] Chenyaqiong Cheng, Pei Liu, Pengtao Zhao, Guorong Du, Shengnan Wang, Hui Liu, Xiaomeng Cao, Qinghao Zhao, Xiaoyu Wang*. Developing novel oenological tannins from 44 plants sources by assessing astringency and color in model wine[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. 2023; 103: 1499-1513.

[15] Lixia WANG, Guorong DU, Pei LIU, Xuehui WANG, Pengtao ZHAO, Qianting ZHANG, Xiaoqing LEI, Huanhuan YUAN, Tongguo CHEN, Xiaoyu WANG*. Characterization of wine astringency contributed by acetaldehyde-mediated condensation between flavan-3-ols and grape skin/seeds polyphenol[J]. Food Science and Technology. 42, e85022, 2022.

[16] 王飞，王晓宇，赵擎豪，赵越凡，刘炎，杜国荣，赵鹏涛．果酒增香酿造技术研究进展[J].食品科学, 2023, 44(13): 244-252.

[17] 曹晓蒙，杜国荣，赵鹏涛，刘慧，赵擎豪，成晨亚琼，王晓宇*. 构建原位集气袋气相色谱质谱测定苹果香气并预测其品质变化[J].食品与发酵工业, 2023,49(13) :239-249.

[18] 曹晓蒙，杜国荣，赵鹏涛，刘慧，王晓宇*，郭玉蓉，史向向. 冷藏保鲜技术对苹果香气的影响[J]. 中国果菜. 2022,42(4):1-10.

[19] Shengnan Wang, Qianting Zhang, Pengtao Zhao, Zeqiang Ma, Junxiang Zhang, Wen Ma, Xiaoyu Wang*. Mannoproteins interfering wine astringency by modulating the reaction between phenolic fractions and protein in a model wine system[J]. LWT - Food Science and Technology 152(2021)112217.

[20] Pengtao Zhao, Yu Yang, Xiaoyu Wang*, Yurong Guo. Evolution of typical aromas and phenolic compounds of a red-fleshed apple throughout different fruit developmental periods in Xinjiang, China[J]. Food Research International 148 (2021) 110635.

[21] 刘佩，杜国荣，赵鹏涛，张倩婷，王升楠，王晓宇*. 9种植物源多酚的分离提取及其涩感评价[J]. 江苏农业学报,2021,37(4):1025-1032．

[22] 刘慧，赵鹏涛，王晓宇，赵建荣，曹晓蒙，孟永宏，郭玉蓉．不同抗氧化剂对非浓缩还原苹果汁香气质量影响研究进展[J].食品与发酵工业,2022,48 (12) :294-300.

[23] 成晨亚琼，赵鹏涛，王晓宇*，王升楠，赵擎豪，杜国荣，黄科，程玉文．苹果汁褐变及抗氧化剂护色机理研究进展[J].食品工业科技, 2022,43(18): 447-455.

[24] 赵擎豪，王升楠，杜国荣，赵鹏涛，成晨亚琼，曹晓蒙，刘慧，王晓宇*．葡萄酒涩感物质及其评价研究进展[J]. 食品工业科技, 2022, 43(8): 426-432.

[25] Qianting Zhang, Tongguo Chen, Xiaoyu Wang (Ph.D)*, Pengtao Zhao (Ph.D), Xiaoqing Lei, Pei Liu, Huanhuan Yuan, Yurong Guo. Influence of simulated grape crushing process on phenolic compounds extraction, astringency and color of Cabernet Sauvignon model wine[J]. LWT-Food Science and Technology 128 (2020) 109514.

[26] Mengmeng Ren, Xiaoyu Wang*, Tongguo Chen, Huanhuan Yuan, Xuehui Wang, Yanyun Zhu. Separating grape pomace before fermentation and restructuring the skin-to-seed ratio: A new scientific approach[J]. Journal of Food Science Technology 44(6) e14486.

[27] 王升楠，王晓宇*，赵鹏涛，雷小青，刘佩，张倩婷，郭玉蓉．葡萄酒多糖的演变及影响因素研究概述[J]．食品与发酵工业，2021,47(1):309-316．

专利：

[1] 王晓宇；宋树杰；马凯；王笑颜. 一种连续化削皮、切瓣和包装的苹果鲜切装置，ZL 2025 2 0092558.0，授权日期：2026-02-13.

[2] 王晓宇；曹晓蒙；赵鹏涛；赵擎豪；刘慧；成晨亚琼. 基于碳纳米-PDMS无损检测果蔬香气成分的方法，ZL 2022 1 1595366.9，授权日期2025-04-25.

[3] 王晓宇；成晨亚琼；赵擎豪；赵鹏涛. 葡萄酒涩感口腔五点评价法，ZL 2022 1 0858916.5，授权日期2024-06-04.

[4] 王晓宇；王雪辉；任梦梦；张娟；朱艳云；朱丹烨；杨巧丽.一种可视化评价红葡萄酒涩感的方法，ZL201610160500.0，授权日期2018-08-24.