（1）主持项目情况
[1]国家自然科学基金地区项目：宁夏葡萄酒工业化酿造过程中商业酵母的生态位解析
[2]国家自然科学基金地区项目：宁夏本土酵母NX11424发酵的赤霞珠葡萄酒中水果香气特征的形成机制解析
[3]宁夏回族自治区重点研发计划项目：基于贺兰山东麓产区葡萄原料高糖低酸特点的微生物选育及适配工艺研发与示范
[4]宁夏回族自治区中央引导地方科技发展专项：葡萄与葡萄酒工程研究中心高质量发展平台建设
[5]宁夏回族自治区重点研发计划项目：贺兰山东麓本土酿酒微生物种质资源保护及其关键功能基因定向筛选技术研究与示范（课题二）
[6]宁夏回族自治区重点研发计划项目：贺兰山东麓产区葡萄酒核心品质组分定向累积的关键酿造工艺方法和技术研发与示范（课题三）
[7]宁夏回族自治区自然科学基金项目：葡萄酒生境下酿酒酵母和葡萄汁有孢汉逊酵母遗传多样性及协同进化研究
（2）代表性论著
[1]Yue Sun, Xuan Zhang, Fang Zhang, Jing Zhang. Impact of biodynamic and organic vineyard management on the microorganism community and aroma characteristics of cabernet sauvignon wine[J]. Journal of Cleaner Production, 2024, 467, 142929（SCI1区）
[2]Yue Sun, Yaqian Geng, Lingjun Ma. Determination of o-quinones in foods by a derivative strategy combined with UHPLC-MS/MS[J]. Food Chemistry, 2024,139638（SCI1区）
[3]Yue Sun, Yao Lu, C.M. Lucy Joseph, Lingjun Ma, Linda F. Bisson, Yanlin Liu. Metabolomic analysis reveals the interactions between Chinese indigenous and commercial Saccharomyces cerevisiae strains during wine co-fermentations at low YAN concentration[J]. Food Bioscience, 2024, 60, 104362（SCI1区）
[4]Mengyan Wang, Xiaojing Huang, Jinwen Zhou, Yanlin Liu, Yun Bai, Yue Sun*. The dominance of commercial ADYs and their correlation between fungal diversity, volatile compounds during industrial fermentations of Cabernet Sauvignon wines[J].Food Chemistry:X,2025,102725（SCI1区）
[5]Jing Zhang, Xuerong Wang, Fang Zhang, Yue Sun*. Influence of an indigenous yeast, CECA, from the Ningxia wine region of China, on the yeast community dynamics and aroma of Cabernet Sauvignon wines[J]. LWT - Food Science and Technology, 2023, 189, 115506（SCI1区）
[6]Lu Yao, Qin Yi, Sun Yue, Lucy J C M, Bisson L B, Songyu Yang, Liu yanlin. Insight into the growth and metabolic characteristics of indigenous commercial S. cerevisiae NX11424 at high and low levels of yeast assimilable nitrogen based on metabolomic approach[J]. Food Microbiology, 2024, 124, 104593（SCI1区）
[7]Junyu Liu, Ruirui Li, Ying Li, Yue Sun*. Selection of indigenous Saccharomyces cerevisiae strains with good oenological and aroma characteristics for winemaking in Ningxia China[J]. Food Chemistry: X, 2024, 23, 101693（SCI1区）
[8]Fang Zhang, Jing Zhang, Yue Sun*. Influence and metabolomic basis of an indigenous yeast CECA, from Ningxia wine region of China, on the aroma and flavour of Cabernet Sauvignon wines[J]. Food Chemistry:X, 2024,23,101525（SCI1区）
[9]Ruirui Li, Danping Feng, Hui Wang, Zhong Zhang, Na Li and Yue Sun*. Genetic diversity of non-Saccharomyces yeasts associated with spontaneous fermentation of Cabernet Sauvignon wines from Ningxia, China[J]. Frontiers in Microbiology, 2023, 14（SCI2区）
[10] Fang Zhang, Jing Zhang, Yue Sun*. Influence of an indigenous yeast, CECA, from the Ningxia wine region of China, on the fungal and bacterial dynamics and function during Cabernet Sauvignon wine fermentation[J]. Journal of the Science of Food and Agriculture. （SCI2区）
[11]苏雅萍, 孙悦*. 葡萄酒非酿酒酵母菌种鉴定与菌株分型的分子生物学研究进展[J/OL]. 食品与发酵工业, 2025. https://doi.org/10.13995/j.cnki.11-1802/ts.043143
[12]任天赐, 张方方, 李莹, 孙悦*. 富含谷胱甘肽酵母制品在葡萄酒酿造中的应用进展[J]食品与发酵工业,2024, 50(11): 336-343.
[13]周锦文, 李莹, 孙悦*. 果酒生产中腐败微生物及其防控研究进展[J]食品与发酵工业, 2024，50(13): 308-316
[14]李娜, 李莹, 孙悦*. 2023. 酿酒酵母乙醇代谢调控机制及低产乙醇菌株选育方法研究进展[J]食品与发酵工业:1-10
[15]程思琦, 叶冬青, 孙悦*. 功能微生物对葡萄酒风味的影响研究进展[J]生态学杂志, 2023. 42(8):1-11
（3）代表性专利
[1] 低产乙醇酿酒酵母菌株NXU21-102及其应用（CN202411018116.8）
[2]一种低产乙醇突变酿酒酵母菌株及其应用（ CN202411023623.0）
[3]一种微生物在双层培养基上显色的方法（CN 202210844671.0）
[4] 微生物培养器（ZL 202221857558.8）
[5]一种葡萄酒酿造压皮装置（ZL 202420067792.3）
