Presence of enological microorganisms in the grapes and the air of a vineyard during the ripening period
- Garijo, P. 1
- López, R. 1
- Santamaría, P. 1
- Ocón, E. 1
- Olarte, C. 2
- Sanz, S. 2
- Gutiérrez, A.R. 12
-
1
Instituto de Ciencias de la Vid y del Vino
info
-
2
Universidad de La Rioja
info
ISSN: 1438-2377
Año de publicación: 2011
Volumen: 233
Número: 2
Páginas: 359-365
Tipo: Artículo
Otras publicaciones en: European Food Research and Technology
Indicadores
Citas recibidas
JCR (Journal Impact Factor)
- Año 2011
- Factor de impacto de la revista: 1.566
- Factor de impacto sin autocitas: 1.424
- Article influence score: 0.475
- Cuartil mayor: Q2
- Área: FOOD SCIENCE & TECHNOLOGY Cuartil: Q2 Posición en el área: 47/128 (Edicion: SCIE)
SCImago Journal Rank
- Año 2011
- Impacto SJR de la revista: 1.015
- Cuartil mayor: Q1
- Área: Biotechnology Cuartil: Q1 Posición en el área: 58/288
- Área: Food Science Cuartil: Q1 Posición en el área: 32/269
- Área: Chemistry (miscellaneous) Cuartil: Q1 Posición en el área: 73/458
- Área: Industrial and Manufacturing Engineering Cuartil: Q1 Posición en el área: 30/496
- Área: Biochemistry Cuartil: Q2 Posición en el área: 151/408
Scopus CiteScore
- Año 2011
- CiteScore de la revista: 3.3
- Área: Industrial and Manufacturing Engineering Percentil: 89
- Área: Food Science Percentil: 85
- Área: Chemistry (all) Percentil: 78
- Área: Biotechnology Percentil: 67
- Área: Biochemistry Percentil: 48
Resumen
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.