2013.09-2015.09美国加州大学戴维斯分校（访问学者）葡萄与葡萄酒学

2011.09-2016.12西北农林科技大学（博士）葡萄与葡萄酒学

2008.07-2011.09西北农林科技大学（硕士）发酵工程

2004.09-2008.07辽宁大学（本科）生物技术

2025.01至今     宁夏大学 教授

2019.01-2024.12  宁夏大学副教授

2017.08-2018.12  宁夏大学讲师

主持在研项目

1.宁夏自然科学基金项目（2025AAC030144）：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 2025.05-2027.05 8万元

2.国家自然科学基金地区项目（32360592）：宁夏葡萄酒工业化酿造过程中商业酵母的生态位解析 2024/01-2027/12 32万元

已结题项目

3.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） 2023.01-2025.12

4.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 2022/01-2024/12

5.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2020/01-2023/12

6.宁夏自然科学基金项目：海藻糖提高酿酒酵母抵御乙醇胁迫能力的机理研究 2018/08-2020/07

学术专著

1. 张亚红、孙悦. 葡萄酒概论——一瓶葡萄酒的诞生. 北京：科学出版社. 2024.

论文发表

[1]孙锐劼,张小彤,孙悦*.2025. 浓香型白酒大曲质量检测研究进展[J].酿酒,52(05):46-50.

[2]Wang, M., Huang, X., Zhou, J., Liu, Y., Bai, Y., & Sun, Y*. (2025). The dominance of commercial ADYs and their correlation between fungal diversity, volatile compounds during industrial fermentations of Cabernet Sauvignon wines. Food Chemistry: X, 102725.

[3]苏雅萍,孙悦*.2025. 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,1-12

[4]Liu, Hui, Zhang, Cuiyi, Zhang, Biying, Jia, Weipeng, He, Ling, Sun, Yue, Li, Jin, Zhou, Penghui, Guan, Xueqiang, Liu, Shuwen, Shi, Kan. 2024. A Comparative Study on the Modification of Polyphenolic, Volatile, and Sensory Profiles of Merlot Wine by Indigenous Lactiplantibacillus plantarum and Oenococcus oeni, Australian Journal of Grape and Wine Research, 2024, 5602066, 11.

[5]刘俊妤,张芳,李芮芮,孙悦*.2024. 利用微卫星标记分析贺兰山东麓不同子产区酿酒酵母遗传多样性[J/OL].中外葡萄与葡萄酒.(06):65-72.

[6]Yao Lu, Yi Qin, Yue Sun, C.M. Lucy Josephc, Linda F. Bisson', Yuyang Song, Yanlin Liu*.2024. 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. Food Microbiology, 104593

[7]Junyu Liu, Ruirui Li, Ying Li, Yue Sun*.2024. Selection of indigenous Saccharomyces cerevisiae strains with good oenological and aroma characteristics for winemaking in Ningxia China. Food Chemistry: X, 23, 101693.

[8]Fang Zhang, Jing Zhang, Yue Sun*.2024. 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. Journal of the Science of Food and Agriculture.

[9]Yue Sun, Xuan Zhang, Fang Zhang, Jing Zhang.2024. Impact of biodynamic and organic vineyard management on the microorganism community and aroma characteristics of cabernet sauvignon wine. Journal of Cleaner Production, 467 (2024) 142929.

[10]Yue Sun, Yaqian Geng, Lingjun Ma.2024. Determination of o-quinones in foods by a derivative strategy combined with UHPLC-MS/MS. Food Chemistry, 139638.

[11]Yue Sun, Yao Lu, C.M. Lucy Joseph, Lingjun Ma, Linda F. Bisson**, Yanlin Liu*.2024. Metabolomic analysis reveals the interactions between Chinese indigenous and commercial Saccharomyces cerevisiae strains during wine co-fermentations at low YAN concentration. Food Bioscience, 60 (2024) 104362.

[12]Fang Zhang, Jing Zhang, Yue Sun*.2024. Influence and metabolomic basis of an indigenous yeast CECA, from Ningxia wine region of China, on the aroma and flavour of Cabernet Sauvignon wines. Food Chemistry:X, 23 (2024) 101525.

[13]Ruirui Li, Danping Feng, Hui Wang, Zhong Zhang, Na Li and Yue Sun*.2023. Genetic diversity of non-Saccharomyces yeasts associated with spontaneous fermentation of Cabernet Sauvignon wines from Ningxia, China. Frontiers in Microbiology, 14

[14]Zhang, J.,Wang Xuerong., Zhang Fang., Sun Yue*.2023. "Influence of an indigenous yeast, CECA, from the Ningxia wine region of China, on the yeast community dynamics and aroma of Cabernet Sauvignon wines." LWT - Food Science And Technology, 189: 115506.

[15]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/OL].食品与发酵工业:1-10

[16]刘俊妤,郭方圆,孙悦*.2023. 种植方式对‘赤霞珠’葡萄酒发酵中酵母菌多样性的影响[J/OL].中外葡萄与葡萄酒:1-7

[17]任天赐,张方方,李莹,孙悦*2023. 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1-9.

[18]周锦文,李莹,孙悦*.2023. 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,9.12.1-10.

[19]郭方圆,张方方,孙悦*.2023. 非酿酒酵母菌株区分技术研究进展[J].食品安全导刊,(18):179-181+185.

[20]程思琦,叶冬青,孙悦*.2023. 功能微生物对葡萄酒风味的影响研究进展.生态学杂志, 42(8):1-11

[21]李昕悦,周明海,樊亚超,廖莎,张风丽,刘晨光,孙悦,张霖,赵心清.2023. 基于转运蛋白工程提升微生物菌株耐受性和生物制造效率的研究进展.生物技术通报, 39(11):123-136

[22]冯丹萍, 何荣荣, 程思琦, 孙悦*.2022. 本土酵母NX11424对赤霞珠葡萄酒发酵中酵母菌多样性及香气成分的影响. 微生物学通报, 49(9): 3722-3739

[23]王雪荣, 孙悦*.2022. 商业酵母在不同品种葡萄酒工业化生产中的定殖差异[J]. 微生物学通报, 49(1): 189-201

[24]孙悦, 杨慧敏, 何荣荣, 张军翔*.2021. 商业酵母在葡萄酒工业化生产中的定殖情况分析. 中国农业科学, 54(09): 2006-2016

[25]何荣荣, 彭婧, 孙悦*.2021. 接种发酵和自然发酵中酿酒酵母菌株多样性比较[J].微生物学报61(05):1211-1221

[26]孙悦, 张方方, 褚遂兴, 李佳幸, 邵帅, 张军翔*. 2020. 接种不同嗜杀特性的酿酒酵母对赤霞珠发酵中酵母多样性的影响. 食品科学, 41(02):166-172.

[27]何迎粉,何荣荣,刘敦华,孙悦*.2020. 海藻糖与酿酒酵母乙醇耐受性相关性的研究进展[J].中国酿造,39(11):1-4. (03):24-28+37

[28]孙悦, 叶冬青, 褚越, 张怡飞, 刘延琳*. 2019. 不同接种方式及温度对活性干酵母发酵的影响. 酿酒科技, (03):24-28+37

[29]Ye Dong Qing#, Sun Yue#, Song Yu Yang, Ma Yue Lei, Ren Xiaoning Gong Xue, Yanlin Liu*. 2019. Diversity and Identification of Yeasts Isolated from Tumultuous Stage of Spontaneous Table Grape Fermentations in Central China. South African Journal of Enology and Viticulture, 40(1):1-7.

[30]Sun Yue#, Qin Yi#, Pei Yingfang, Wang Guoping, C.M. Lucy Joseph, Linda F Bisson, Yanlin Liu*. 2017. Evaluation of Chinese Saccharomyces cerevisiae wine strains from different geographical origins. American Journal of Enology and Viticulture, 68(1): 73-80.

[31]Liu Ning, Qin Yi, Song Yuyang, Tao Yongsheng, Sun Yue, Liu Yanlin*. 2016. Aroma composition and sensory quality of Cabernet Sauvignon wines fermented by indigenous S. cerevisiae strains in the eastern base of the Helan Mountain (China). International Journal of Food Properties. 19(11): 2417-2431.

[32]Sun Yue, Li Erhu, Qi Xiaotao, Liu Yanlin*. 2015. Changes of diversity and population of yeasts during the fermentations by pure and mixed inoculation of Saccharomyces cerevisiae strains. Annals of Microbiology. 65(2): 911-919.

[33]Sun Yue, Liu Yanlin*, Linda F Bisson*. 2015. Population dynamics of S. cerevisiae strains during controlled multistarter fermentations at different nitrogen levels. 66th ASEV National Conference, Portland, USA. (会议收录)

[34]Sun Yue, Liu Yanlin*. 2014. Investigating of yeast species in wine fermentation using terminal restriction fragment length polymorphism method. Food Microbiology, 38: 201-207.

[35]Sun Yue, Guo Jingjing, Liu Fubing, Liu Yanlin*. 2014. Identification of indigenous yeast flora isolated from the five winegrape varieties harvested in Xiangning, China. Antonie van Leeuwenhoek, 105(3): 533-540.

专利/软件著作权/标准

[1] 孙悦, 张军翔, 黄小晶, 李芮芮. 低产乙醇酿酒酵母菌株NXU21-102及其应用 CN118995447A.

[2] 孙悦, 黄小晶, 张军翔, 李娜. 一种低产乙醇突变酿酒酵母菌株及其应用 CN118931743A.

[3] 孙悦, 韩鹏, 宋倩茹.2024. 一种葡萄酒酿造压皮装置. CN 221740219 U

[4] 孙悦, 李芮芮, 柳斌. 2023. 微生物培养器. CN 202221857558.8

[5] 孙悦, 李芮芮, 张军翔, 张芳. 2022. 一种微生物在双层培养基上显色的方法 CN 202210844671.0

[6] 刘延琳, 孙悦, 叶冬青. 2019. 不同酵母菌株混合发酵的研究方法及其应用. CN 201811568209.2

[7] 刘延琳, 秦义, 宋育阳, 孙悦, 刘宁. 2016. 一株具有陈酿风格的酿酒酵母及其在葡萄酒酿造中的应用. CN 201510799787.7

中国食品科学技术学会葡萄酒分会理事，《Journal of future foods》、《微生物学通报》、《农业科学研究》等杂志青年编委

1.葡萄与葡萄酒教育部工程研究中心副主任。

2.宁夏回族自治区现代葡萄酒产业技术体系岗位副首席专家。

3.宁夏回族自治区青年科技人才托举工程项目人选，中国科学院“西部之光”人才培养引进计划项目入选者。