Presence of lactic bacteria in the air of a winery during the vinification period.

  1. Garijo, P. 1
  2. López, R. 1
  3. Santamaría, P. 1
  4. Ocón, E. 2
  5. Olarte, C. 2
  6. Sanz, S. 2
  7. Gutiérrez, A.R. 2
  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

  2. 2 Universidad de La Rioja
    info

    Universidad de La Rioja

    Logroño, España

    ROR https://ror.org/0553yr311

Journal:
International Journal of Food Microbiology

ISSN: 0168-1605

Year of publication: 2009

Volume: 136

Issue: 1

Pages: 142-146

Type: Article

DOI: 10.1016/J.IJFOODMICRO.2009.08.018 PMID: 19740562 SCOPUS: 2-s2.0-70350334483 WoS: WOS:000272373200023 GOOGLE SCHOLAR

More publications in: International Journal of Food Microbiology

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Metrics

Cited by

  • Scopus Cited by: 26 (09-03-2023)
  • Web of Science Cited by: 25 (14-03-2023)

JCR (Journal Impact Factor)

  • Year 2009
  • Journal Impact Factor: 3.011
  • Journal Impact Factor without self cites: 2.619
  • Article influence score: 0.829
  • Best Quartile: Q1
  • Area: FOOD SCIENCE & TECHNOLOGY Quartile: Q1 Rank in area: 8/118 (Ranking edition: SCIE)
  • Area: MICROBIOLOGY Quartile: Q2 Rank in area: 33/95 (Ranking edition: SCIE)

SCImago Journal Rank

  • Year 2009
  • SJR Journal Impact: 1.475
  • Best Quartile: Q1
  • Area: Food Science Quartile: Q1 Rank in area: 12/243
  • Area: Safety, Risk, Reliability and Quality Quartile: Q1 Rank in area: 5/292
  • Area: Microbiology Quartile: Q1 Rank in area: 28/128
  • Area: Medicine (miscellaneous) Quartile: Q1 Rank in area: 236/2944

Abstract

In this paper we have studied the presence and evolution in the winery air of the lactic bacteria responsible for malolactic fermentation. Sampling took place during the winemaking process (between September 2007 and July 2008) in a winery from the Rioja appellation in Spain. The results obtained indicated that the presence of these microorganisms in the atmosphere was detected when grapes were entering the winery, while malolactic fermentation was taking place, and when liquid containing bacteria was manipulated. The species and clones of the lactic bacteria identified were also related to those present in the vinification tanks at any given stage of the process. © 2009 Elsevier B.V. All rights reserved.