От пробирки до кастрюли: Как ученые разрабатывают продукты, которые мы едим каждый день - Анастасия Волчок

140

Безопасного для здоровья уровня употребления алкоголя не существует // ВОЗ. https://www.who.int/europe/ru/news/item/04–01–2023-no-level-of-alcohol-consumption-is-safe-for-our-health.

141

ГОСТ 32030-2013. Вина столовые и виноматериалы столовые. Общие технические условия.

142

Pasteur L. Nouveaux faits concernant l'histoire de la fermentation alcoolique. Comptes Rendus Chim. 1858; 47, 1011–1013.

143

Cubillos F. A., Vásquez C., Faugeron S., Ganga A., Martínez C. Self-fertilization is the main sexual reproduction mechanism in native wine yeast populations. FEMS Microbiol Ecol. 2009; 67(1): 162–170. DOI: 10.1111/ j.1574–6941.2008.00600.x.

144

Cubillos F. A., Billi E., Zörgö E., Parts L., Fargier P., Omholt S., Blomberg A., Warringer J., Louis E. J., Liti G. Assessing the complex architecture of polygenic traits in diverged yeast populations. Mol Ecol. 2011; 20(7): 1401–1413. DOI: 10.1111/j.1365–294X.2011.05005.x.

145

Walker M. E., Nguyen T. D., Liccioli T., Schmid F., Kalatzis N., Sundstrom J. F., Gardner J. M., Jiranek V. Genome-wide identification of the Fermentome; genes required for successful and timely completion of wine-like fermentation by Saccharomyces cerevisiae. BMC Genomics. 2014; 15(1): 552. DOI: 10.1186/1471–2164–15–552.

146

Gamero A., Belloch C., Ibáñez C., Querol A. Molecular analysis of the genes involved in aroma synthesis in the species S. cerevisiae, S. kudriavzevii and S. bayanus var. uvarum in winemaking conditions. PLoS One. 2014; 9(5): e97626. DOI: 10.1371/journal.pone.0097626.

147

Liti G., Carter D. M., Moses A. M., Warringer J., Parts L., James S. A., Davey R. P., Roberts I. N., Burt A., Koufopanou V., Tsai I. J., Bergman C. M., Bensasson D., O'Kelly M. J., van Oudenaarden A., Barton D. B., Bailes E., Nguyen A. N., Jones M., Quail M. A., Goodhead I., Sims S., Smith F., Blomberg A., Durbin R., Louis E. J. Population genomics of domestic and wild yeasts. Nature. 2009; 458(7236): 337–341. DOI: 10.1038/nature07743.

148

Biogenic amine toxicity: a reality for histamine-sensitive consumers // Wine industry advisor. https://wineindustryadvisor.com/2022/06/08/biogenic-amine-toxicity-a-reality-for-histamine-sensitive-consumers/.

149

Kutyna D. R., Varela C., Henschke P. A., Chambers P. J., Stanley G. A. Microbiological approaches to lowering ethanol concentration in wine. Trends in Food Science & Technology. 2010; 21: 293–302.

150

Rodrigues de Sousa H., Spencer-Martins I., Gonçalves P. Differential regulation by glucose and fructose of a gene encoding a specific fructose/H+ symporter in Saccharomyces sensu stricto yeasts. Yeast. 2004; 21(6): 519–530. DOI: 10.1002/yea.1118.

151

Swiegers J. H., Capone D. L., Pardon K. H., Elsey G. M., Sefton M. A., Francis I. L., Pretorius I. S. Engineering volatile thiol release in Saccharomyces cerevisiae for improved wine aroma. Yeast. 2007; 24(7): 561–574. DOI: 10.1002/yea.1493.

152

Husnik J. I., Volschenk H., Bauer J., Colavizza D., Luo Z., van Vuuren H. J. Metabolic engineering of malolactic wine yeast. Metab Eng. 2006; 8(4): 315–323. DOI: 10.1016/j.ymben.2006.02.003.

153

Legras J. L., Erny C., Charpentier C. Population structure and comparative genome hybridization of European flor yeast reveal a unique group of Saccharomyces cerevisiae strains with few gene duplications in their genome. PLoS One. 2014; 9(10): e108089. DOI: 10.1371/journal.pone.0108089.

154

Reynolds T. B., Fink G. R. Bakers' yeast, a model for fungal biofilm formation. Science. 2001; 291(5505): 878–881. DOI: 10.1126/science.291.5505.878.

155

Zara S., Gross M. K., Zara G., Budroni M., Bakalinsky A. T. Ethanol-independent biofilm formation by a flor wine yeast strain of Saccharomyces cerevisiae. Appl Environ Microbiol. 2010; 76(12): 4089–4091. DOI: 10.1128/AEM.00111–10.

156

Thuy P. T., Elisabeth G., Pascal S., Claudine C. Optimal Conditions for the Formation of Sotolon from alpha-Ketobutyric Acid in the French «Vin Jaune». Journal of Agricultural and Food Chemistry. 1995; 43: 2616–2619.

157

Тематическая подборка «Херес» // ФГБУН ВННИИВиВ «Магарач» РАН. https://magarach-institut.ru/tematicheskaya-podborka-kheres/.

158

Barata A., Malfeito-Ferreira M., Loureiro V. The microbial ecology of wine grape berries. Int J Food Microbiol. 2012; 153(3): 243–259. DOI: 10.1016/ j.ijfoodmicro.2011.11.025.

159

Fleet G. H. Yeast interactions and wine flavour. Int J Food Microbiol. 2003; 86(1–2): 11–22. DOI: 10.1016/s0168–1605(03)00245–9.

160

Benito S. The impacts of Schizosaccharomyces on winemaking. Appl Microbiol Biotechnol. 2019; 103: 4291–4312. DOI: 10.1007/s00253–019–09827–7.

161

Granchi L., Guerrini S., Mangani S., Vincenzini M. Biodiversity and geographical origin of Oenococcus oeni strains. ISHS Acta Horticulturae 754. DOI: 10.17660/ActaHortic.2007.754.18.

162

Husnik J. I., Volschenk H., Bauer J., Colavizza D., Luo Z., van Vuuren H. J. Metabolic engineering of malolactic wine yeast. Metab Eng. 2006; 8(4): 315–323. DOI: 10.1016/j.ymben.2006.02.003.

163

Steel C. C., Blackman J. W., Schmidtke L. M. Grapevine bunch rots: impacts on wine composition, quality, and potential procedures for the removal of wine faults. J Agric Food Chem. 2013; 61(22): 5189–5206. DOI: 10.1021/jf400641r.

164

Hagman A., Piškur J. A study on the fundamental mechanism and the evolutionary driving forces behind aerobic fermentation in yeast. PLoS One. 2015; 10(1): e0116942. DOI: 10.1371/journal.pone.0116942.

165

Schmitt M. J., Breinig F. Yeast viral killer toxins: lethality and self-protection. Nat Rev Microbiol. 2006; 4(3): 212–221. DOI: 10.1038/nrmicro1347.

166

Liu G. L., Chi Z., Wang G. Y., Wang Z. P., Li Y., Chi Z. M. Yeast killer toxins, molecular mechanisms of their action and their applications. Crit Rev Biotechnol. 2015; 35(2): 222–234. DOI: 10.3109/07388551.2013.833582.

167

EU rules for organic wine production // IFOAM EU Group. https://www.organicseurope.bio/content/uploads/2021/02/ifoameu_regulation_eu_rules_for_organic_wine_production_2013_compressed.pdf?dd.

168

Our story // Raw