Factors of influence in the distribution of mold in the air in a wine cellar
- Ocón, E. 12
- Gutiérrez, A.R. 12
- Garijo, P. 2
- Santamaría, P. 2
- López, R. 2
- Olarte, C. 12
- Sanz, S. 12
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1
Universidad de La Rioja
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2
Instituto de Ciencias de la Vid y del Vino
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ISSN: 0022-1147
Año de publicación: 2011
Volumen: 76
Número: 3
Páginas: 169-174
Tipo: Artículo
Otras publicaciones en: Journal of Food Science
Indicadores
Citas recibidas
JCR (Journal Impact Factor)
- Año 2011
- Factor de impacto de la revista: 1.658
- Factor de impacto sin autocitas: 1.417
- Article influence score: 0.525
- Cuartil mayor: Q2
- Área: FOOD SCIENCE & TECHNOLOGY Cuartil: Q2 Posición en el área: 44/128 (Edicion: SCIE)
SCImago Journal Rank
- Año 2011
- Impacto SJR de la revista: 0.936
- Cuartil mayor: Q1
- Área: Food Science Cuartil: Q1 Posición en el área: 36/269
Scopus CiteScore
- Año 2011
- CiteScore de la revista: 2.7
- Área: Food Science Percentil: 79
- Área: Medicine (all) Percentil: 56
Resumen
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 ®.