The occurrence of fungi, yeast and bacteria in the air of a Spanish winery during vintage
- Garijo, P. 1
- Santamaría, P. 1
- López, R. 1
- Sanz, S. 2
- Olarte, C. 2
- Gutiérrez, A.R. 2
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1
Servicio de Investigación y Desarrollo Tecnológico Agroalimentario de La Rioja
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Servicio de Investigación y Desarrollo Tecnológico Agroalimentario de La Rioja
Logroño, España
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2
Universidad de La Rioja
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ISSN: 0168-1605
Année de publication: 2008
Volumen: 125
Número: 2
Pages: 141-145
Type: Article
D'autres publications dans: International Journal of Food Microbiology
Résumé
This research studies the presence of microorganisms of enological interest (yeasts, bacteria and molds) and their evolution in the air of a wine cellar. The samples were taken throughout the winemaking campaign (September-December) in a winery of the D.O.Ca. Rioja, Spain. They were collected using an airIDEAL atmosphere sampler from Biomerieux. For the isolation, specific selective media were used for each group of microorganisms. The results obtained indicate that the presence in the winery air of the various different microorganisms studied is directly related to the winemaking processes that are taking place in the winery. Thus, the number of molds present decreases once grapes have ceased to be brought into the winery. The maximum number of yeasts in the air is found when all the vats in the cellar are fermenting, while the lactic bacteria are not detected until the first malolactic fermentation begins. The species of yeasts and molds identified are also related to the winemaking processes. The coincidence of strains of Saccharomyces cerevisiae among those present in the vats during alcoholic fermentation and those isolated from the air, confirms the role of the latter as a transmitter of microorganisms. © 2008 Elsevier B.V. All rights reserved.