一、个人简介
汪兴杰，男，汉族，重庆梁平人，1993年8月生，中共党员，博士，讲师，硕士研究生导师，研究方向为葡萄酒酿造与风味化学。
二、学习与工作经历
1. 学习经历
2019.10-2025.02 德国慕尼黑工业大学自然科学学院，获自然科学博士学位
2016.08-2019.06 西北农林科技大学葡萄酒学院，获工学硕士学位
2012.09-2016.07 西北农林科技大学葡萄酒学院，获工学学士学位
2. 工作经历
2025.04-至今 西北农林科技大学葡萄酒学院，教师
三、科技工作
1. 主持科研项目情况
西北农林科技大学博士科研启动费，20万元，2025-2028
国家自然科学基金青年科学基金项目（C类），30万元，2026-2028
2. 代表性学术论文
（1）Wang, X. J.#, Li, Y. K.#, Wu, L. L., Song, H. C., Russo, N., & Tao, Y. S.* (2026). Phenolic matrix effect on aroma formation of terpenes during simulated wine fermentation–Part II: Flavanols and flavonols. Food Chemistry, 504, 147927.
（2）Sam, F. E., Chen, X. L., Yang, M. W., Wang, X. J.*, & Tao, Y. S.* (2026). Thermodynamic and molecular evidence for mannoprotein-mediated aroma retention in non-alcoholic synthetic wine. Journal of Food Composition and Analysis, 149, 108759.
（3）Wang, X. J., Frank, S.*, & Steinhaus, M.* (2024). Molecular insights into the aroma difference between beer and wine: A meta-analysis-based sensory study using concentration leveling tests. Journal of Agricultural and Food Chemistry, 72(40), 22250–22257.
（4）Wang, X. J., Frank, S.*, & Steinhaus, M.* (2024). Molecular background of the lychee aroma of Vitis vinifera L. ‘Muscaris’. Journal of Agricultural and Food Chemistry, 72(3), 1674–1682.
（5）Wang, X. J.#, Li, Y. K.#, Song, H. C., Tao, Y. S.*, & Russo, N. (2021). Phenolic matrix effect on aroma formation of terpenes during simulated wine fermentation–Part I: Phenolic acids. Food Chemistry, 341, 128288.
（6）Wang, X. J., Tao, Y. S.*, Wu, Y., An, R. Y., & Yue, Z. Y. (2017). Aroma compounds and characteristics of noble-rot wines of Chardonnay grapes artificially botrytized in the vineyard. Food Chemistry, 226, 41–50.
（7）Wang, X. J.#, Song, H. C.#, Yang, Y., & Tao, Y. S.* (2020). Chemical profile of terpene glycosides from Meili grape detected by GC–MS and UPLC–Q-TOF-MS. European Food Research and Technology, 246, 2323–2333.
（8）Song, H. C.#, Wang, X. J.#, Li, A. H., Liu, J. B., & Tao, Y. S.* (2020). Profiling terpene glycosides from Ecolly, Cabernet Gernischet, and Muscat Hamburg grapes by ultra performance liquid chromatography‐quadrupole time‐of‐flight mass spectrometry. Journal of Food Science, 85(7), 2032–2040.
四、联系方式
通讯地址：陕西杨凌西农路22号西北农林科技大学葡萄酒学院308办公室
邮编：712100
邮箱：wangxingjie@nwafu.edu.cn
