Analysis of airborne yeast in one winery over a period of one year

  1. Ocón, E. 1
  2. Garijo, P. 1
  3. Sanz, S. 1
  4. Olarte, C. 1
  5. López, R. 1
  6. Santamaría, P. 1
  7. Gutiérrez, A.R. 1
  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

Aldizkaria:
Food Control

ISSN: 0956-7135

Argitalpen urtea: 2013

Alea: 30

Zenbakia: 2

Orrialdeak: 585-589

Mota: Artikulua

DOI: 10.1016/J.FOODCONT.2012.07.051 SCOPUS: 2-s2.0-84867652341 WoS: WOS:000313535500037 GOOGLE SCHOLAR

Beste argitalpen batzuk: Food Control

Garapen Iraunkorreko Helburuak

Laburpena

The airborne yeast flora associated with four different areas in a Spanish winery was analyzed monthly over the course of one year (February 2008-January 2009), in order to characterize the yeasts in this particular ecosystem, an aspect relatively unknown until now. The sampling areas were: vinification, bottling, cask aging and bottle cellar aging. 382 yeasts were identified from two different culture media: one generic for yeasts and the other selective for the . Brettanomyces/Dekkera genus. The levels of yeasts present in the air throughout the year were low and the highest presence of yeasts was in the bottling area. Most of the yeasts isolated were members of the non-. Saccharomyces groups. Yeasts of the . Saccharomyces cerevisiae species were only detected in the air in the vinification area during the vinification period. . Sporidiobolus and . Cryptococcus were the dominant genera in the air and they were found continuously in every area analyzed. The spoilage yeast . Brettanomyces/Dekkera was not detected in any sampling made. © 2012 Elsevier Ltd.