{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,26]],"date-time":"2026-02-26T10:45:53Z","timestamp":1772102753878,"version":"3.50.1"},"reference-count":38,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2025,1,1]],"date-time":"2025-01-01T00:00:00Z","timestamp":1735689600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2025,1,1]],"date-time":"2025-01-01T00:00:00Z","timestamp":1735689600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2025,6,29]],"date-time":"2025-06-29T00:00:00Z","timestamp":1751155200000},"content-version":"vor","delay-in-days":179,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32302254"],"award-info":[{"award-number":["32302254"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Current Research in Food Science"],"published-print":{"date-parts":[[2025]]},"DOI":"10.1016\/j.crfs.2025.101132","type":"journal-article","created":{"date-parts":[[2025,7,1]],"date-time":"2025-07-01T16:34:04Z","timestamp":1751387644000},"page":"101132","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":2,"special_numbering":"C","title":["Pre-harvest microbial Interventions: Impact on disease prevention, fermentation dynamics, and wine aroma in grape cultivation"],"prefix":"10.1016","volume":"11","author":[{"given":"Yijun","family":"Zhang","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Xinglu","family":"Duan","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Xiaohua","family":"Ma","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Shengyun","family":"Lv","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yanlin","family":"Liu","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Xixi","family":"Zhao","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"78","reference":[{"key":"10.1016\/j.crfs.2025.101132_bib1","doi-asserted-by":"crossref","first-page":"2619","DOI":"10.3390\/ijms20112619","article-title":"Hiseq base molecular characterization of soil microbial community, diversity structure, and predictive functional profiling in continuous cucumber planted soil affected by diverse cropping systems in an intensive greenhouse Region of Northern China","volume":"20","author":"Ali","year":"2019","journal-title":"Int. J. Mol. Sci."},{"key":"10.1016\/j.crfs.2025.101132_bib2","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.jare.2021.12.008","article-title":"The microbiota of the grapevine holobiont: a key component of plant health","volume":"40","author":"Bettenfeld","year":"2022","journal-title":"J. Adv. Res."},{"key":"10.1016\/j.crfs.2025.101132_bib3","doi-asserted-by":"crossref","DOI":"10.1073\/pnas.1317377110","article-title":"Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate","volume":"111","author":"Bokulich","year":"2014","journal-title":"Proc. Natl. Acad. Sci. USA"},{"key":"10.1016\/j.crfs.2025.101132_bib4","doi-asserted-by":"crossref","DOI":"10.1128\/mBio.00631-16","article-title":"Associations among wine grape microbiome, metabolome, and fermentation behavior suggest microbial contribution to regional wine characteristics","volume":"7","author":"Bokulich","year":"2016","journal-title":"mBio"},{"key":"10.1016\/j.crfs.2025.101132_bib5","doi-asserted-by":"crossref","first-page":"335","DOI":"10.1038\/nmeth.f.303","article-title":"QIIME allows analysis of high-throughput community sequencing data","volume":"7","author":"Caporaso","year":"2010","journal-title":"Nat. Methods"},{"key":"10.1016\/j.crfs.2025.101132_bib6","doi-asserted-by":"crossref","DOI":"10.1016\/j.postharvbio.2024.112912","article-title":"Assessment of different control means to protect grape berries from biotic injuries in postharvest","volume":"213","author":"Carlucci","year":"2024","journal-title":"Postharvest Biol. Technol."},{"key":"10.1016\/j.crfs.2025.101132_bib7","doi-asserted-by":"crossref","DOI":"10.1016\/j.fochx.2025.102315","article-title":"Investigation of aromatic compounds and olfactory profiles in cocoa pulp fermentation using yeast-based starters: a volatilomics and machine learning approach","volume":"26","author":"Chang","year":"2025","journal-title":"Food Chem. X"},{"key":"10.1016\/j.crfs.2025.101132_bib8","doi-asserted-by":"crossref","first-page":"52","DOI":"10.3390\/fermentation4030052","article-title":"Enzymes for wine fermentation: current and perspective applications","volume":"4","author":"Claus","year":"2018","journal-title":"Fermentation"},{"key":"10.1016\/j.crfs.2025.101132_bib9","doi-asserted-by":"crossref","first-page":"1530","DOI":"10.1128\/AEM.03470-14","article-title":"Bacterial communities associated with surfaces of leafy greens: shift in composition and decrease in richness over time","volume":"81","author":"Dees","year":"2015","journal-title":"Appl. Environ. Microbiol."},{"key":"10.1016\/j.crfs.2025.101132_bib10","series-title":"Microbial Diversity in Ecosystem Sustainability and Biotechnological Applications: Volume 2. Soil & Agroecosystems","first-page":"187","article-title":"Microbial diversity on grapes and other fruits: Role and significance in fermentation","author":"Deshpande","year":"2019"},{"key":"10.1016\/j.crfs.2025.101132_bib11","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2023.112718","article-title":"Exploring the ecological characteristics of natural microbial communities along the continuum from grape berries to winemaking","volume":"167","author":"Ding","year":"2023","journal-title":"Food Res. Int."},{"key":"10.1016\/j.crfs.2025.101132_bib12","doi-asserted-by":"crossref","DOI":"10.1186\/s41938-023-00707-x","article-title":"Boosting biopesticide potential of Trichoderma harzianum for controlling the downy mildew and improving the growth and the productivity of king ruby seedless grape","volume":"33","author":"El-Sharkawy","year":"2023","journal-title":"Egypt. J. Biol. Pest Control"},{"key":"10.1016\/j.crfs.2025.101132_bib13","doi-asserted-by":"crossref","first-page":"99","DOI":"10.1016\/j.tifs.2022.06.015","article-title":"Microbial interactions in winemaking: ecological aspects and effect on wine quality","volume":"127","author":"Englezos","year":"2022","journal-title":"Trends Food Sci. Technol."},{"key":"10.1016\/j.crfs.2025.101132_bib14","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2022.111165","article-title":"Evaluation of rain-shelter cultivation mode effects on microbial diversity during cabernet sauvignon (Vitis vinifera L.) maturation in Jingyang, Shaanxi, China","volume":"156","author":"Huang","year":"2022","journal-title":"Food Res. Int."},{"key":"10.1016\/j.crfs.2025.101132_bib15","doi-asserted-by":"crossref","DOI":"10.1016\/j.fochx.2023.100618","article-title":"Microbial community succession and volatile compounds changes during spontaneous fermentation of Cabernet Sauvignon (Vitis vinifera L.) under rain-shelter cultivation","volume":"17","author":"Huang","year":"2023","journal-title":"Food Chem. X"},{"key":"10.1016\/j.crfs.2025.101132_bib16","doi-asserted-by":"crossref","first-page":"667","DOI":"10.1016\/j.foodchem.2017.10.018","article-title":"Effect of regulated deficit irrigation on fatty acids and their derived volatiles in \u2018Cabernet Sauvignon\u2019 grapes and wines of Ningxia, China","volume":"245","author":"Ju","year":"2018","journal-title":"Food Chem."},{"key":"10.1016\/j.crfs.2025.101132_bib17","doi-asserted-by":"crossref","first-page":"3202","DOI":"10.3389\/fmicb.2018.03202","article-title":"Contribution of Eat 1 and other alcohol acyltransferases to ester production in Saccharomyces cerevisiae","volume":"9","author":"Kruis","year":"2018","journal-title":"Front. Microbiol."},{"key":"10.1016\/j.crfs.2025.101132_bib18","doi-asserted-by":"crossref","DOI":"10.1093\/femsec\/fiaa119","article-title":"Microbiome approaches provide the key to biologically control postharvest pathogens and storability of fruits and vegetables","volume":"96","author":"Kusstatscher","year":"2020","journal-title":"FEMS Microbiol. Ecol."},{"key":"10.1016\/j.crfs.2025.101132_bib19","doi-asserted-by":"crossref","first-page":"455","DOI":"10.1111\/1541-4337.12422","article-title":"Alternative methods to SO2 for microbiological stabilization of wine","volume":"18","author":"Lisanti","year":"2019","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"10.1016\/j.crfs.2025.101132_bib20","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijfoodmicro.2020.108983","article-title":"Diversity and dynamics of fungi during spontaneous fermentations and association with unique aroma profiles in wine","volume":"338","author":"Liu","year":"2021","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.crfs.2025.101132_bib21","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2023.136075","article-title":"Aroma characteristics of volatile compounds brought by variations in microbes in winemaking","volume":"420","author":"Liu","year":"2023","journal-title":"Food Chem."},{"key":"10.1016\/j.crfs.2025.101132_bib22","doi-asserted-by":"crossref","first-page":"57","DOI":"10.3389\/fchem.2017.00057","article-title":"Quantification of the changes in potent wine odorants as induced by bunch rot (Botrytis cinerea) and powdery mildew (Erysiphe necator)","volume":"5","author":"Lopez Pinar","year":"2017","journal-title":"Front. Chem."},{"key":"10.1016\/j.crfs.2025.101132_bib23","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2020.110193","article-title":"Effects of spontaneous fermentation on the microorganisms diversity and volatile compounds during \u2018Marselan\u2019 from grape to wine","volume":"134","author":"Lu","year":"2020","journal-title":"LWT"},{"key":"10.1016\/j.crfs.2025.101132_bib24","doi-asserted-by":"crossref","first-page":"862","DOI":"10.3390\/fermentation9100862","article-title":"Microbial diversity of marula wine during spontaneous fermentation","volume":"9","author":"Maluleke","year":"2023","journal-title":"Fermentation"},{"key":"10.1016\/j.crfs.2025.101132_bib25","doi-asserted-by":"crossref","first-page":"14","DOI":"10.3390\/fermentation2030014","article-title":"Application of non-saccharomyces yeasts to wine-making process","volume":"2","author":"Mateo","year":"2016","journal-title":"Fermentation"},{"key":"10.1016\/j.crfs.2025.101132_bib26","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2020.109816","article-title":"Effect of fungicides on the yeast population during spontaneous fermentation in the vinification of monastrell grapes","volume":"131","author":"Oliva","year":"2020","journal-title":"LWT"},{"key":"10.1016\/j.crfs.2025.101132_bib27","doi-asserted-by":"crossref","first-page":"273","DOI":"10.1080\/14747731.2012.658251","article-title":"The race to the bottom of the glass? Wine, geography, and globalization","volume":"9","author":"Overton","year":"2012","journal-title":"Globalizations"},{"key":"10.1016\/j.crfs.2025.101132_bib28","doi-asserted-by":"crossref","DOI":"10.3389\/fmicb.2015.00905","article-title":"Wine fermentation microbiome: a landscape from different Portuguese wine appellations","volume":"6","author":"Pinto","year":"2015","journal-title":"Front. Microbiol."},{"key":"10.1016\/j.crfs.2025.101132_bib29","doi-asserted-by":"crossref","first-page":"2248","DOI":"10.1111\/j.1365-2672.2008.03894.x","article-title":"Analysis of non\u2010Saccharomyces yeast populations isolated from grape musts from Sicily (Italy)","volume":"105","author":"Romancino","year":"2008","journal-title":"J. Appl. Microbiol."},{"key":"10.1016\/j.crfs.2025.101132_bib30","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2020.109979","article-title":"Evaluation of biogenic amines and microbial composition in the Chinese traditional fermented food grasshopper sub shrimp paste","volume":"134","author":"Sang","year":"2020","journal-title":"LWT"},{"key":"10.1016\/j.crfs.2025.101132_bib31","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2021.111496","article-title":"Enhancement of C6\u2013C10 fatty acid ethyl esters production in Saccharomyces cerevisiae CA by metabolic engineering","volume":"145","author":"Shi","year":"2021","journal-title":"LWT"},{"key":"10.1016\/j.crfs.2025.101132_bib32","doi-asserted-by":"crossref","first-page":"11","DOI":"10.1016\/j.ijfoodmicro.2005.05.002","article-title":"Mould and yeast flora in fresh berries, grapes and citrus fruits","volume":"105","author":"Tournas","year":"2005","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.crfs.2025.101132_bib33","doi-asserted-by":"crossref","first-page":"22","DOI":"10.1186\/s40100-021-00197-1","article-title":"Why consumers drink natural wine? Consumer perception and information about natural wine","volume":"9","author":"Vecchio","year":"2021","journal-title":"Agric. Food Econ."},{"key":"10.1016\/j.crfs.2025.101132_bib34","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2022.111372","article-title":"Diversity and dynamics of microbial communities during spontaneous fermentation of Cabernet Sauvignon (Vitis vinifera L.) from different regions of China and their relationship with the volatile components in the wine","volume":"156","author":"Wei","year":"2022","journal-title":"Food Res. Int."},{"key":"10.1016\/j.crfs.2025.101132_bib35","doi-asserted-by":"crossref","first-page":"85","DOI":"10.1016\/j.foodres.2014.02.002","article-title":"Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of chardonnay wine","volume":"59","author":"Welke","year":"2014","journal-title":"Food Res. Int."},{"key":"10.1016\/j.crfs.2025.101132_bib36","doi-asserted-by":"crossref","first-page":"3174","DOI":"10.3390\/foods11203174","article-title":"Analysis of microbial community diversity on the epidermis of wine grapes in manasi's vineyard, Xinjiang","volume":"11","author":"Xu","year":"2022","journal-title":"Foods"},{"key":"10.1016\/j.crfs.2025.101132_bib37","doi-asserted-by":"crossref","first-page":"5169","DOI":"10.1021\/acs.jafc.9b00863","article-title":"Efficient display of Aspergillus niger \u03b2-Glucosidase on Saccharomyces cerevisiae cell wall for aroma enhancement in wine","volume":"67","author":"Zhang","year":"2019","journal-title":"J. Agric. Food Chem."},{"key":"10.1016\/j.crfs.2025.101132_bib38","doi-asserted-by":"crossref","DOI":"10.1016\/j.biocontrol.2024.105559","article-title":"Saccharomyces cerevisiae NX2320 inhibit Aspergillus carbonarius by cell membrane disruption and oxidative stress-mediated autophagy in in vitro and during grape storage","volume":"195","author":"Zhao","year":"2024","journal-title":"Biol. Control"}],"container-title":["Current Research in Food Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2665927125001637?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2665927125001637?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,12,18]],"date-time":"2025-12-18T10:41:55Z","timestamp":1766054515000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S2665927125001637"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025]]},"references-count":38,"alternative-id":["S2665927125001637"],"URL":"https:\/\/doi.org\/10.1016\/j.crfs.2025.101132","relation":{},"ISSN":["2665-9271"],"issn-type":[{"value":"2665-9271","type":"print"}],"subject":[],"published":{"date-parts":[[2025]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Pre-harvest microbial Interventions: Impact on disease prevention, fermentation dynamics, and wine aroma in grape cultivation","name":"articletitle","label":"Article Title"},{"value":"Current Research in Food Science","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.crfs.2025.101132","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2025 The Authors. Published by Elsevier B.V.","name":"copyright","label":"Copyright"}],"article-number":"101132"}}