Presence of lactic bacteria in the air of a winery during the vinification period.
- Garijo, P. 1
- López, R. 1
- Santamaría, P. 1
- Ocón, E. 2
- Olarte, C. 2
- Sanz, S. 2
- Gutiérrez, A.R. 2
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1
Instituto de Ciencias de la Vid y del Vino
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2
Universidad de La Rioja
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ISSN: 0168-1605
Año de publicación: 2009
Volumen: 136
Número: 1
Páginas: 142-146
Tipo: Artículo
beta Ver similares en nube de resultadosOtras publicaciones en: International Journal of Food Microbiology
Resumen
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.