Factors of influence in the distribution of mold in the air in a wine cellar

  1. Ocón, E. 12
  2. Gutiérrez, A.R. 12
  3. Garijo, P. 2
  4. Santamaría, P. 2
  5. López, R. 2
  6. Olarte, C. 12
  7. Sanz, S. 12
  1. 1 Universidad de La Rioja

    Universidad de La Rioja

    Logroño, España

    ROR https://ror.org/0553yr311

  2. 2 Instituto de Ciencias de la Vid y del Vino

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

Journal of Food Science

ISSN: 0022-1147

Year of publication: 2011

Volume: 76

Issue: 3

Pages: 169-174

Type: Article

DOI: 10.1111/J.1750-3841.2011.02097.X PMID: 21535840 SCOPUS: 2-s2.0-79955025754 WoS: WOS:000289260600018 GOOGLE SCHOLAR

More publications in: Journal of Food Science


Cited by

  • Scopus Cited by: 25 (09-03-2023)
  • Web of Science Cited by: 24 (14-03-2023)

JCR (Journal Impact Factor)

  • Year 2011
  • Journal Impact Factor: 1.658
  • Journal Impact Factor without self cites: 1.417
  • Article influence score: 0.525
  • Best Quartile: Q2
  • Area: FOOD SCIENCE & TECHNOLOGY Quartile: Q2 Rank in area: 44/128 (Ranking edition: SCIE)

SCImago Journal Rank

  • Year 2011
  • SJR Journal Impact: 0.936
  • Best Quartile: Q1
  • Area: Food Science Quartile: Q1 Rank in area: 36/267

Scopus CiteScore

  • Year 2011
  • CiteScore of the Journal : 2.7
  • Area: Food Science Percentile: 79
  • Area: Medicine (all) Percentile: 56


This paper studies the presence of mold in the air of a vinification and ageing wine cellar. The influence of other factors such as the time of year, the sampling point, and the activity being carried out in the cellar has been analyzed. Neither the type of activity being carried out in the cellar nor the temperature or relative humidity fluctuations throughout the year are determining factors in the presence of mold in the air. For this group of microorganisms, the design of the cellar studied is the fundamental factor. Areas with little ventilation favor high levels of relative humidity and, hence, a higher presence of mold in the air. The mold population in these areas is not very diverse, which indicates that colonization by certain types of mold that have adapted to the conditions established therein is permanent. Areas with greater air flow, constant activity, and frequent cleaning show lower mold populations in the air and of a more varied composition. © 2011 Institute of Food Technologists ®.