一、个人简介

秦玲，博士，硕士研究生导师，副教授。国际园艺学会、中国食品科学技术学会委员。《Food Bioscience》、《Food Production, Processing and Nutrition》、《Acta Physiol Plant》、《现代食品科技》等知名期刊审稿人。

1994.09-1998.07，西北农业大学，果树学，学士。

2002.09-2005.09，西北农林科技大学，果树学，博士。

二、主要研究方向

1.果酒酿造工艺及风味组学

2.酒类酿造微生物学

3.食品功能性因子分析与检测

三、科研项目

1.河北省重点研发计划，白葡萄酒优质酿造体系关键技术研究，主持

2.河北省重点研发计划，桑葚复合酒酿造及深加工体系中关键技术研究与示范，主持

3.河北省自然科学基金面上项目，外源硅和砧木调控葡萄抗盐抗旱的细胞基础，主持

4.石家庄市重点研发及中小企业创新计划项目， 观赏、加工海棠新品种选育及产品开发，主持

四、学术论文

1.Han, J., Yao, Y., Kang, W., Wang, Y., Li J., Wang, H., and Qin,L..(2025). Relationship between volatile aroma components and amino acid metabolism in Crabapple (Malus spp.)flowers, and development of a cultivar classification model. Horticulturae，11, 845;（通讯作者）

2.Zhang, K., Kang, W., Han, W., Ma, H., Gong, D. Qin, L.. (2024). Effects of fertilizer and water management on amino acids and volatile components in Cabernet Sauvignon grapes and wines.Int J Agric & Biol Eng, 17(1)（通讯作者）

3.Li, Y., Gu, F., Guo, X., Zhang, Q., Hu, R., Qin, L., Wang, Q., & Wang, F. (2023). Effects of drying methods on bioactive components of Ganoderma lucidum fermented whole wheat in products & in vitro digestive model. FOOD RES INT, 168.（通讯作者）

4.Qin, L., Huang, M., Ma, Y., Zhang, D. Cui, Y. and Kang,W.. (2023). Effects of two Saccharomyces cerevisiae strains on physicochemical and oenological properties of Aranèle white wine. FOOD BIOSCI, 52: 102495.

5.Qin, L., Ma H., Wan Y., Sun J., and Kang W.. (2019). Amelioration of salt stress in grapevines based on use of both resistant rootstocks and exogenous silicon. J AM POMOL SOC,73(4):206-217.

6.Qin, L., Wei Q., Kang W..(2017) Comparison of volatile compounds in ‘Fuji’ apples in the different regions in China. Food Sci.Technol.Res.2017,23 (1): 79-89.

5.Qin, L., Kang W., Qi,Y.. (2016). The influence of silicon application on growth and photosynthesis response of salt stressed grapevines (Vitis vinifera L.). Acta Physiol Plant, 38:68-76.