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

Année de publication: 2012

Volumen: 30

Número: 2

Pages: 585-589

Type: Article

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

D'autres publications dans: Food Control


Cité par

  • Scopus Cité par: 17 (07-05-2023)
  • 'Web of Science' Cité par: 17 (20-05-2023)
  • Dimensions Cité par: 17 (30-03-2023)

JCR (Journal Impact Factor)

  • Año 2012
  • Factor de impacto de la revista: 2.738
  • Factor de impacto sin autocitas: 2.237
  • Article influence score: 0.662
  • Cuartil mayor: Q1
  • Área: FOOD SCIENCE & TECHNOLOGY Cuartil: Q1 Posición en el área: 18/124 (Edicion: SCIE)

SCImago Journal Rank

  • Año 2012
  • Impacto SJR de la revista: 1.245
  • Cuartil mayor: Q1
  • Área: Biotechnology Cuartil: Q1 Posición en el área: 43/290
  • Área: Food Science Cuartil: Q1 Posición en el área: 26/288

Scopus CiteScore

  • Año 2012
  • CiteScore de la revista: 4.3
  • Área: Food Science Percentil: 90
  • Área: Biotechnology Percentil: 75


(Datos actualizados a fecha de 30-03-2023)
  • Citas totales: 17
  • Citas recientes: 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.