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

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España


Food Control

ISSN: 0956-7135

Datum der Publikation: 2012

Ausgabe: 30

Nummer: 2

Seiten: 585-589

Art: Artikel

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

Andere Publikationen in: Food Control


Zitate erhalten

  • Zitate in Scopus: 17 (06-06-2023)
  • Zitate in 'Web of Science': 17 (20-05-2023)
  • Zitate in Dimensions: 17 (30-03-2023)

JCR (Journal Impact Factor)

  • Jahr 2012
  • Impact Factor der Zeitschrift: 2.738
  • Impact Factor ohne Selbstzitierung: 2.237
  • Article influence score: 0.662
  • Höchstes Quartil: Q1
  • Bereich: FOOD SCIENCE & TECHNOLOGY Quartil: Q1 Position im Bereich: 18/124 (Ausgabe: SCIE)

SCImago Journal Rank

  • Jahr 2012
  • Impact SJR der Zeitschrift: 1.245
  • Höchstes Quartil: Q1
  • Bereich: Food Science Quartil: Q1 Position im Bereich: 26/292
  • Bereich: Biotechnology Quartil: Q1 Position im Bereich: 43/293

Scopus CiteScore

  • Jahr 2012
  • CiteScore der Zeitschrift: 4.3
  • Bereich: Food Science Perzentil: 90
  • Bereich: Biotechnology Perzentil: 75


(Aktualisierte Daten ab 30-03-2023)
  • Gesamtzitate: 17
  • Letzten Termine: 3
  • Field Citation Ratio (FCR): 2.05


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.