1. 葡萄酒风味研究及感官评价（Research on Wine Flavor and Sensory Evaluation）

开展葡萄酒中关键风味化合物的鉴定与形成机制研究，开发葡萄酒感官评价的新方法。

Conduct research on the identification and formation mechanisms of key flavor compounds in wine, and develop new methods for sensory evaluation.

2. 葡萄酒消费者行为与市场研究（Consumer Behavior and Market Research in Wine）

研究消费者的购买决策行为及风味偏好，分析不同消费群体对多元化产品的敏感性，优化树立产品定位和营销策略。

Study consumer purchasing decisions and flavor preferences, analyze the sensitivity of different consumer groups to diversified products, and optimize product positioning and marketing strategies.

3. 中国特色葡萄酒文化建设等（Development of a Distinctive Chinese Wine Culture）

挖掘中国葡萄酒的历史背景与文化内涵，开展葡萄酒科普与文化推广活动，提升本土葡萄酒品牌的知名度，推动中国葡萄酒国际化发展。

Explore the historical and cultural significance of Chinese wine, promote wine education and cultural activities, enhance the recognition of local wine brands, and drive the internationalization of Chinese wine.