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

Journal:
Food Control

ISSN: 0956-7135

Year of publication: 2012

Volume: 30

Issue: 2

Pages: 585-589

Type: Article

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

More publications in: Food Control

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Metrics

Cited by

  • Scopus Cited by: 17 (06-06-2023)
  • Web of Science Cited by: 17 (20-05-2023)
  • Dimensions Cited by: 17 (30-03-2023)

JCR (Journal Impact Factor)

  • Year 2012
  • Journal Impact Factor: 2.738
  • Journal Impact Factor without self cites: 2.237
  • Article influence score: 0.662
  • Best Quartile: Q1
  • Area: FOOD SCIENCE & TECHNOLOGY Quartile: Q1 Rank in area: 18/124 (Ranking edition: SCIE)

SCImago Journal Rank

  • Year 2012
  • SJR Journal Impact: 1.245
  • Best Quartile: Q1
  • Area: Food Science Quartile: Q1 Rank in area: 26/292
  • Area: Biotechnology Quartile: Q1 Rank in area: 43/293

Scopus CiteScore

  • Year 2012
  • CiteScore of the Journal : 4.3
  • Area: Food Science Percentile: 90
  • Area: Biotechnology Percentile: 75

Dimensions

(Data updated as of 30-03-2023)
  • Total citations: 17
  • Recent citations: 3
  • Field Citation Ratio (FCR): 2.05

Abstract

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.