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

Ano de publicación: 2012

Volume: 30

Número: 2

Páxinas: 585-589

Tipo: Artigo

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

Outras publicacións en: Food Control


Citas recibidas

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

JCR (Journal Impact Factor)

  • Ano 2012
  • Factor de impacto da revista: 2.738
  • Factor de impacto sen autocitas: 2.237
  • Article influence score: 0.662
  • Cuartil maior: Q1
  • Área: FOOD SCIENCE & TECHNOLOGY Cuartil: Q1 Posición na área: 18/124 (Edición: SCIE)

SCImago Journal Rank

  • Ano 2012
  • Impacto SJR da revista: 1.245
  • Cuartil maior: Q1
  • Área: Food Science Cuartil: Q1 Posición na área: 26/292
  • Área: Biotechnology Cuartil: Q1 Posición na área: 43/293

Scopus CiteScore

  • Ano 2012
  • CiteScore da revista: 4.3
  • Área: Food Science Percentil: 90
  • Área: Biotechnology Percentil: 75


(Datos actualizados na data de 30-03-2023)
  • Total de citas: 17
  • Citas recentes: 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.