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
-
1
Instituto de Ciencias de la Vid y del Vino
info
-
2
Universidad de La Rioja
info
ISSN: 0168-1605
Año de publicación: 2009
Volumen: 136
Número: 1
Páginas: 142-146
Tipo: Artículo
Otras publicaciones en: International Journal of Food Microbiology
Indicadores
Citas recibidas
JCR (Journal Impact Factor)
- Año 2009
- Factor de impacto de la revista: 3.011
- Factor de impacto sin autocitas: 2.619
- Article influence score: 0.829
- Cuartil mayor: Q1
- Área: FOOD SCIENCE & TECHNOLOGY Cuartil: Q1 Posición en el área: 8/118 (Edicion: SCIE)
- Área: MICROBIOLOGY Cuartil: Q2 Posición en el área: 33/95 (Edicion: SCIE)
SCImago Journal Rank
- Año 2009
- Impacto SJR de la revista: 1.475
- Cuartil mayor: Q1
- Área: Food Science Cuartil: Q1 Posición en el área: 12/244
- Área: Safety, Risk, Reliability and Quality Cuartil: Q1 Posición en el área: 5/293
- Área: Microbiology Cuartil: Q1 Posición en el área: 28/130
- Área: Medicine (miscellaneous) Cuartil: Q1 Posición en el área: 235/2938
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.