Presence of enological microorganisms in the grapes and the air of a vineyard during the ripening period

  1. Garijo, P. 1
  2. López, R. 1
  3. Santamaría, P. 1
  4. Ocón, E. 1
  5. Olarte, C. 2
  6. Sanz, S. 2
  7. Gutiérrez, A.R. 12
  1. 1 Instituto de Ciencias de la Vid y del Vino
    info

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

  2. 2 Universidad de La Rioja
    info

    Universidad de La Rioja

    Logroño, España

    ROR https://ror.org/0553yr311

Revista:
European Food Research and Technology

ISSN: 1438-2377

Ano de publicación: 2011

Volume: 233

Número: 2

Páxinas: 359-365

Tipo: Artigo

DOI: 10.1007/S00217-011-1528-3 SCOPUS: 2-s2.0-79960586264 WoS: WOS:000292978400020 GOOGLE SCHOLAR

Outras publicacións en: European Food Research and Technology

Obxectivos de Desenvolvemento Sustentable

Resumo

This study looks at the presence and evolution of yeast and lactic bacteria in the air of a vineyard during the 4 weeks up to harvesting. The work was conducted in two successive harvests (2008 and 2009) in a vineyard of Tempranillo grapes cultivated under the DOCa Rioja (Spain). The microorganisms collected from the air were compared with those isolated at the same time from the grape clusters, in order to analyze the air as a means of dispersal of the microorganisms present on the grapes inside the vineyard. A very low number of bacteria were detected on the clusters and in the air, but they all belonged to the group of lactic bacteria of enological interest. In the case of yeasts, the results obtained indicate that their presence in the air is much lower than that detected on the clusters, but that there continues to be a growing evolution in both media throughout the ripening period. In addition, the main species detected are similar in both cases, so that it can be suggested that the yeasts detected in the air are representative of the ones found on the grapes. However, although we isolated the main agents of alcoholic and malolactic fermentation, Saccharomyces cerevisiae and Oenococcus oeni, from the grapes, these were not found in the air. © 2011 Springer-Verlag.