Factors of influence in the distribution of mold in the air in a wine cellar

  1. Ocón, E. 12
  2. Gutiérrez, A.R. 12
  3. Garijo, P. 2
  4. Santamaría, P. 2
  5. López, R. 2
  6. Olarte, C. 12
  7. Sanz, S. 12
  1. 1 Universidad de La Rioja
    info

    Universidad de La Rioja

    Logroño, España

    ROR https://ror.org/0553yr311

  2. 2 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

Revista:
Journal of Food Science

ISSN: 0022-1147

Año de publicación: 2011

Volumen: 76

Número: 3

Páginas: 169-174

Tipo: Artículo

DOI: 10.1111/J.1750-3841.2011.02097.X PMID: 21535840 SCOPUS: 2-s2.0-79955025754 WoS: WOS:000289260600018 GOOGLE SCHOLAR

Otras publicaciones en: Journal of Food Science

Resumen

This paper studies the presence of mold in the air of a vinification and ageing wine cellar. The influence of other factors such as the time of year, the sampling point, and the activity being carried out in the cellar has been analyzed. Neither the type of activity being carried out in the cellar nor the temperature or relative humidity fluctuations throughout the year are determining factors in the presence of mold in the air. For this group of microorganisms, the design of the cellar studied is the fundamental factor. Areas with little ventilation favor high levels of relative humidity and, hence, a higher presence of mold in the air. The mold population in these areas is not very diverse, which indicates that colonization by certain types of mold that have adapted to the conditions established therein is permanent. Areas with greater air flow, constant activity, and frequent cleaning show lower mold populations in the air and of a more varied composition. © 2011 Institute of Food Technologists ®.