Zhang Yijun, Duan Xinglu, Ma Xiaohua, Lv Shengyun, Liu Yanlin, Zhao Xixi
College of Enology, Northwest A&F University, YangLing, Shaanxi Province, China.
Curr Res Food Sci. 2025 Jun 30;11:101132. doi: 10.1016/j.crfs.2025.101132. eCollection 2025.
Microbial communities play a critical role in determining both fruit health and fermentation outcomes along the grape-to-wine continuum, yet their diversity dynamics within holistic production systems remain poorly understood. In this study, we investigated the impact of pre-harvest interventions-specifically the application of NX2320, , and fludioxonil-on microbial community trajectories and wine aroma profiles during spontaneous fermentation. We demonstrated that all treatments significantly suppressed grape pathogens compared to untreated controls, while simultaneously restructuring the microbial communities in grape juice. This restructuring influenced fermentation outcomes, leading to distinct volatile compound profiles in the final wines. Notably, the -treated group exhibited rapid dominance of (initial abundance: 89.96 %), which accelerated ethanol production and elevated key esters such as isobutyl acetate and 1-butanol-3-methyl-acetate. These changes collectively enhanced fruity notes in the wines. Furthermore, fungal diversity inversely correlated with fermentation progression, reinforcing the role of in simplifying the microbial ecosystem. Crucially, early microbial modulation (pre-fermentation) proved to be a pivotal factor in determining the sensory attributes of the final wines, with the timing and type of intervention significantly influencing the variability of volatile compounds. These findings establish a causal relationship between agricultural microbiome management and oenological quality, offering actionable strategies for optimizing wine microbiota engineering and achieving desired aromatic characteristics.
微生物群落对于决定葡萄到葡萄酒整个过程中的果实健康和发酵结果起着关键作用，然而在整体生产系统中它们的多样性动态仍知之甚少。在本研究中，我们调查了采前干预措施——特别是施用NX2320和咯菌腈——对自然发酵过程中微生物群落轨迹和葡萄酒香气特征的影响。我们证明，与未处理的对照相比，所有处理均能显著抑制葡萄病原体，同时重塑葡萄汁中的微生物群落。这种重塑影响了发酵结果，导致最终葡萄酒中挥发性化合物的特征各不相同。值得注意的是，经[具体处理]处理的组中[具体微生物]迅速占据主导地位（初始丰度：89.96%），这加速了乙醇的产生，并提高了关键酯类的含量，如乙酸异丁酯和乙酸3-甲基丁酯。这些变化共同增强了葡萄酒中的果香。此外，真菌多样性与发酵进程呈负相关，进一步证明了[具体微生物]在简化微生物生态系统中的作用。至关重要的是，早期微生物调节（发酵前）被证明是决定最终葡萄酒感官属性的关键因素，干预的时间和类型对挥发性化合物的变异性有显著影响。这些发现建立了农业微生物组管理与酿酒学质量之间的因果关系，为优化葡萄酒微生物群工程和实现所需的香气特征提供了可行的策略。
