[1] HAUNSCHILD R, MARX W.On health effects of resveratrol in wine[J].International Journal of Environmental Research and Public Health, 2022, 19(5):3110.
[2] PÉREZ-MAGARIÑO S, MARTÍNEZ-GIL A, BUENO-HERRERA M, et al.Kinetics of oxygen consumption, a key factor in the changes of young wines composition[J].LWT, 2023, 182:114786.
[3] FEDOSEEVA I V, PYATRIKAS D V, STEPANOV A V, et al.The role of flavin-containing enzymes in mitochondrial membrane hyperpolarization and ROS production in respiring Saccharomyces cerevisiae cells under heat-shock conditions[J].Scientific Reports, 2017, 7:2586.
[4] 陈晓姣, 刁体伟, 赖晓琴, 等.酵母衍生物在果酒中的应用进展[J].食品与发酵工业, 2022, 48(4):287-293.
CHEN X J, DIAO T W, LAI X Q, et al.Advances on the application of yeast derivatives during winemaking[J].Food and Fermentation Industries, 2022, 48(4):287-293.
[5] ELSKENS M T, JASPERS C J, PENNINCKX M J.Glutathione as an endogenous sulphur source in the yeast Saccharomyces cerevisiae[J].Journal of General Microbiology, 1991, 137(3):637-644.
[6] 毛珍, 裘娟萍.酵母菌中谷胱甘肽的主要生理功能及其代谢调控[J].微生物学杂志, 2005, 25(1):94-96.
MAO Z, QIU J P.Main physiological function and metabolic modulation of glutathione in yeast[J].Journal of Microbiology, 2005, 25(1):94-96.
[7] BAHUT F, LIU Y Z, ROMANET R, et al.Metabolic diversity conveyed by the process leading to glutathione accumulation in inactivated dry yeast:A synthetic media study[J].Food Research International, 2019, 123:762-770.
[8] SANTOS L O, SILVA P G P, LEMOS JUNIOR W J F, et al.Glutathione production by Saccharomyces cerevisiae:Current state and perspectives[J].Applied Microbiology and Biotechnology, 2022, 106(5):1879-1894.
[9] TSUTSUI A, MORISHITA Y, FURUMACHI H, et al.Generation of cyclic glutathione via the thiolactonization of glutathione and identification of a new radical scavenging mechanism[J].Tetrahedron Letters, 2021, 68:152836.
[10] LI H, GUO A Q, WANG H.Mechanisms of oxidative browning of wine[J].Food Chemistry, 2008, 108(1):1-13.
[11] RODRÍGUEZ-BENCOMO J J, ANDÚJAR-ORTIZ I, SÁNCHEZ-PATÁN F, et al.Fate of the glutathione released from inactive dry yeast preparations during the alcoholic fermentation of white musts[J].Australian Journal of Grape and Wine Research, 2016, 22(1):46-51.
[12] LYU X, DEL PRADO D R, ARAUJO L D, et al.Effect of glutathione addition at harvest on Sauvignon Blanc wines[J].Australian Journal of Grape and Wine Research, 2021, 27(4):431-441.
[13] KOVAČ V, BERGANT M, ŠČANČAR J, et al.Causation of oxidative stress and defense response of a yeast cell model after treatment with orthodontic alloys consisting of metal ions[J].Antioxidants, 2021, 11(1):63.
[14] NGUELA J M, TEUF O, ASSUNCAO BICCA S, et al.Impact of mannoprotein N-glycosyl phosphorylation and branching on the sorption of wine polyphenols by yeasts and yeast cell walls[J].Food Chemistry, 2023, 403:134326.
[15] 卢新军, 张方方, 许引虎.酵母细胞壁对葡萄酒中酵母发酵代谢的影响[J].酿酒科技, 2015(4):49-51;57.
LU X J, ZHANG F F, XU Y H.Effects of yeast cell wall on yeast fermentation & metabolism of grape wine[J].Liquor-Making Science & Technology, 2015(4):49-51;57.
[16] 赵越凡, 王升楠, 赵鹏涛, 等.酵母多糖对葡萄酒品质的影响机理研究进展[J].食品与发酵工业, 2023, 49(17):316-323.
ZHAO Y F, WANG S N, ZHAO P T, et al.Research progress on the mechanism of wine quality by yeast polysaccharides[J].Food and Fermentation Industries, 2023, 49(17):316-323.
[17] LI J, KARBOUNE S.Characterization of the composition and the techno-functional properties of mannoproteins from Saccharomyces cerevisiae yeast cell walls[J].Food Chemistry, 2019, 297:124867.
[18] 张明芳, 王金晶, 钮成拓, 等.高温敏感型酵母的选育及其自溶物研究[J].食品与发酵工业, 2020, 46(1):50-55.
ZHANG M F, WANG J J, NIU C T, et al.Screening of thermosensitive autolytic mutant yeasts and analysis of yeast autolysates[J].Food and Fermentation Industries, 2020, 46(1):50-55.
[19] 姜越, 潘婷, 惠竹梅.模拟葡萄汁中可同化氮和还原糖对酵母发酵特性的影响[J].食品科学, 2018, 39(2):131-137.
JIANG Y, PAN T, XI Z M.Effect of assimilable nitrogen and reducing sugar concentrations of synthetic grape must on the fermentation characteristics of Saccharomyces cerevisiae[J].Food Science, 2018, 39(2):131-137.
[20] KEMSAWASD V, VIANA T, ARDÖ Y, et al.Influence of nitrogen sources on growth and fermentation performance of different wine yeast species during alcoholic fermentation[J].Applied Microbiology and Biotechnology, 2015, 99(23):10191-10207.
[21] GIRARDI PIVA G, CASALTA E, LEGRAS J L, et al.Characterization and role of sterols in Saccharomyces cerevisiae during white wine alcoholic fermentation[J].Fermentation, 2022, 8(2):90.
[22] MAURICIO J C, SALMON J M.Apparent loss of sugar transport activity in Saccharomyces cerevisiae may mainly account for maximum ethanol production during alcoholic fermentation[J].Biotechnology Letters, 1992, 14(7):577-582.
[23] LEÃO C, VAN UDEN N.Effects of ethanol and other alkanols on passive proton influx in the yeast Saccharomyces cerevisiae[J].Biochimica et Biophysica Acta, 1984, 774(1):43-48.
[24] ALEXANDRE H, MATHIEU B, CHARPENTIER C.Alteration in membrane fluidity and lipid composition, and modulation of H(+)-ATPase activity in Saccharomyces cerevisiae caused by decanoic acid[J].Microbiology, 1996, 142(Pt 3):469-475.
[25] LLOYD D, MORRELL S, CARLSEN H N, et al.Effects of growth with ethanol on fermentation and membrane fluidity of Saccharomyces cerevisiae[J].Yeast, 1993, 9(8):825-833.
[26] SÁ-CORREIA I.Synergistic effects of ethanol, octanoic, and decanoic acids on the kinetics and the activation parameters of thermal death in Saccharomyces bayanus[J].Biotechnology and Bioengineering, 1986, 28(5):761-763.
[27] ÁNGELES POZO-BAYÓN M, ANDÚJAR-ORTIZ I, MORENO-ARRIBAS M V.Scientific evidences beyond the application of inactive dry yeast preparations in winemaking[J].Food Research International, 2009, 42(7):754-761.
[28] KOT A M, GIENTKA I, BZDUCHA-WRÓBEL A, et al.Comparison of simple and rapid cell wall disruption methods for improving lipid extraction from yeast cells[J].Journal of Microbiological Methods, 2020, 176:105999.
[29] YAMMINE M, BRAY F, FLAMENT S, et al.Reliable approach for pure yeast cell wall protein isolation from Saccharomyces cerevisiae yeast cells[J].ACS Omega, 2022, 7(34):29702-29713.
[30] TOMÉ D.Yeast extracts:Nutritional and flavoring food ingredients[J].ACS Food Science & Technology, 2021, 1(4):487-494.
[31] POZO-BAYÓN M A, ANDUJAR-ORTIZ I, ALCAIDE-HIDALGO J M, et al.Characterization of commercial inactive dry yeast preparations for enological use based on their ability to release soluble compounds and their behavior toward aroma compounds in model wines[J].Journal of Agricultural and Food Chemistry, 2009, 57(22):10784-10792.
[32] 祝霞, 宋茹茹, 宋欣芫, 等.甘露聚糖对酿酒酵母菌株生长及抗氧化活性的影响[J].食品与发酵工业, 2021, 47(22):49-54.
ZHU X, SONG R R, SONG X Y, et al.Effects of mannan on growth and antioxidant activity of Saccharomyces cerevisiae[J].Food and Fermentation Industries, 2021, 47(22):49-54.
[33] GUO W Y, GU X L, TONG Y Q, et al.Protective effects of mannan/β-glucans from yeast cell wall on the deoxyniyalenol-induced oxidative stress and autophagy in IPEC-J2 cells[J].International Journal of Biological Macromolecules, 2019, 135:619-629.
[34] 许引虎, 李辉, 熊涛, 等.有机氮和酵母细胞壁对赤霞珠高糖原料酒精发酵的影响[J].中国酿造, 2021, 40(4):45-49.
XU Y H, LI H, XIONG T, et al.Effect of organic nitrogen and yeast cell wall on alcoholic fermentation of Cabernet Sauvignon high-sugar raw materials[J].China Brewing, 2021, 40(4):45-49.
[35] 赵珊珊, 李敏敏, 陈捷胤, 等.农药在葡萄酒酿造过程中残留变化及干扰风味品质研究进展[J].食品科学, 2022, 43(1):223-231.
ZHAO S S, LI M M, CHEN J Y, et al.Progress in pesticide residue changes during wine brewing and interference with flavor quality[J].Food Science, 2022, 43(1):223-231.
[36] 孙晓涵,张雪,石宝晖等.葡萄酒中非生物代谢来源有害物质的研究进展[J/OL].食品与发酵工业,1-8[2024-03-14].https://doi.org/10.13995/j.cnki.11-1802/ts.035786.
SUN X H, ZHANG X, SHI B H, et al.Advances in the study of harmful substances of non-biological metabolic origin in wine[J/OL].Food and Fermentation Industries,1-8[2024-03-14].https://doi.org/10.13995/j.cnki.11-1802/ts.035786.
[37] SOLOVYOV V V, MARHUNOVA A M, PERMIAKOVA O L, et al.Yeast cell walls adsorption capacity[J].IOP Conference Series:Earth and Environmental Science, 2020, 613(1):012143.
[38] PHILIPP C, EDER P, HARTMANN M, et al.Plant fibers in comparison with other fining agents for the reduction of pesticide residues and the effect on the volatile profile of Austrian white and red wines[J].Applied Sciences, 2021, 11(12):5365.
[39] PETRUZZI L, BAIANO A, DE GIANNI A, et al.Differential adsorption of ochratoxin A and anthocyanins by inactivated yeasts and yeast cell walls during simulation of wine aging[J].Toxins, 2015, 7(10):4350-4365.
[40] FRANCO-LUESMA E, FERREIRA V.Reductive off-odors in wines:Formation and release of H2S and methanethiol during the accelerated anoxic storage of wines[J].Food Chemistry, 2016, 199:42-50.
[41] VALLY H, MISSO N L A, MADAN V.Clinical effects of sulphite additives[J].Clinical and Experimental Allergy:Journal of the British Society for Allergy and Clinical Immunology, 2009, 39(11):1643-1651.
[42] 黄倩. 葡萄酒泥中谷胱甘肽的抗氧化应用[D].石河子:石河子大学, 2020.
HUANG Q.Antioxidant application of glutathione in wine puree[D].Shihezi:Shihezi University, 2020.
[43] LUKIĆ K, BRNČIĆ M, ĆURKO N, et al.Quality characteristics of white wine:The short- and long-term impact of high power ultrasound processing[J].Ultrasonics Sonochemistry, 2020, 68:105194.
[44] LUKIĆ K, ĆURKO N, TOMAŠEVIĆ M, et al.Phenolic and aroma changes of red and white wines during aging induced by high hydrostatic pressure[J].Foods, 2020, 9(8):1034.
[45] PONS-MERCADÉ P, ANGUELA S, GIMÉNEZ P, et al.Measuring the oxygen consumption rate of some inactivated dry yeasts:Comparison with other common wine antioxidants[J].OENO One, 2021, 55(2):147-158.
[46] GIMÉNEZ P, JUST-BORRAS A, PONS P, et al.Biotechnological tools for reducing the use of sulfur dioxide in white grape must and preventing enzymatic browning:Glutathione;inactivated dry yeasts rich in glutathione;and bioprotection with Metschnikowia pulcherrima[J].European Food Research and Technology, 2023, 249(6):1491-1501.
[47] FERRER-GALLEGO R, PUXEU M, NART E, et al.Evaluation of Tempranillo and Albariño SO2-free wines produced by different chemical alternatives and winemaking procedures[J].Food Research International, 2017, 102:647-657.
[48] RINALDI A, GONZALEZ A, MOIO L, et al.Commercial mannoproteins improve the mouthfeel and colour of wines obtained by excessive tannin extraction[J].Molecules, 2021, 26(14):4133.
[49] NIKOLANTONAKI M, JULIEN P, COELHO C, et al.Impact of glutathione on wines oxidative stability:A combined sensory and metabolomic study[J].Frontiers in Chemistry, 2018, 6:182.
[50] KRITZINGER E C, BAUER F F, DU TOIT W J.Role of glutathione in winemaking:A review[J].Journal of Agricultural and Food Chemistry, 2013, 61(2):269-277.
[51] MAKHOTKINA O, KILMARTIN P A.Hydrolysis and formation of volatile esters in New Zealand Sauvignon Blanc wine[J].Food Chemistry, 2012, 135(2):486-493.
[52] RODRÍGUEZ-BENCOMO J J, ANDÚJAR-ORTIZ I, MORENO-ARRIBAS M V, et al.Impact of glutathione-enriched inactive dry yeast preparations on the stability of terpenes during model wine aging[J].Journal of Agricultural and Food Chemistry, 2014, 62(6):1373-1383.
[53] NIKOLANTONAKI M, WATERHOUSE A L.A method to quantify quinone reaction rates with wine relevant nucleophiles:A key to the understanding of oxidative loss of varietal thiols[J].Journal of Agricultural and Food Chemistry, 2012, 60(34):8484-8491.
[54] ANDÚJAR-ORTIZ I, CHAYA C, MARTÍN-ÁLVAREZ P J, et al.Impact of using new commercial glutathione enriched inactive dry yeast oenological preparations on the aroma and sensory properties of wines[J].International Journal of Food Properties, 2014, 17(5):987-1001.
[55] ALFONZO A, PRESTIANNI R, GAGLIO R, et al.Effects of different yeast strains, nutrients and glutathione-rich inactivated yeast addition on the aroma characteristics of Catarratto wines[J].International Journal of Food Microbiology, 2021, 360:109325.
[56] RAZA A, SONG H L, BEGUM N, et al.Direct classification of volatile organic compounds in heat-treated glutathione-enriched yeast extract by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)[J].Food Analytical Methods, 2020, 13(12):2279-2289.
[57] BAHUT F, ROMANET R, SIECZKOWSKI N, et al.Antioxidant activity from inactivated yeast:Expanding knowledge beyond the glutathione-related oxidative stability of wine[J].Food Chemistry, 2020, 325:126941.
[58] NIOI C, LISANTI M T, MEUNIER F, et al.Antioxidant activity of yeast derivatives:Evaluation of their application to enhance the oxidative stability of white wine[J].LWT, 2022, 171:114116.
[59] 齐转宁, 许引虎, 安长红, 等.谷胱甘肽酵母衍生物制剂对‘维欧妮’干白葡萄酒品质的影响[J].食品与发酵工业, 2019, 45(7):157-164.
QI Z N, XU Y H, AN C H, et al.Impacts of glutathione-enriched inactive dry yeast preparations on the quality of ‘Viognier’ dry white wine[J].Food and Fermentation Industries, 2019, 45(7):157-164.
[60] NOGUCHI N, YAMASHITA H, GOTOH N, et al.2, 2′-Azobis (4-methoxy-2, 4-dimethylvaleronitrile), a new lipid-soluble azo initiator:Application to oxidations of lipids and low-density lipoprotein in solution and in aqueous dispersions[J].Free Radical Biology & Medicine, 1998, 24(2):259-268.
