title: The occurrence of fungi, yeasts and bacteria in the air of a Spanish winery during vintage.
abstract: This research studies the presence of microorganisms of enological interest (yeasts, bacteria and molds) and their evolution in the air of a wine cellar. The samples were taken throughout the winemaking campaign (September-December) in a winery of the D.O.Ca. Rioja, Spain. They were collected using an airIDEAL atmosphere sampler from Biomerieux. For the isolation, specific selective media were used for each group of microorganisms. The results obtained indicate that the presence in the winery air of the various different microorganisms studied is directly related to the winemaking processes that are taking place in the winery. Thus, the number of molds present decreases once grapes have ceased to be brought into the winery. The maximum number of yeasts in the air is found when all the vats in the cellar are fermenting, while the lactic bacteria are not detected until the first malolactic fermentation begins. The species of yeasts and molds identified are also related to the winemaking processes. The coincidence of strains of Saccharomyces cerevisiae among those present in the vats during alcoholic fermentation and those isolated from the air, confirms the role of the latter as a transmitter of microorganisms.
authors.affiliation: Servicio de Investigación y Desarrollo Tecnológico de La Rioja (CIDA), Ctra. de Mendavia-Logroño, NA 134, km. 88, 26071 Logroño, La Rioja, Spain.
authors.forename: Patrocinio
authors.initials: P
authors.lastname: Garijo
authors.forename: Pilar
authors.initials: P
authors.lastname: Santamaría
authors.forename: Rosa
authors.initials: R
authors.lastname: López
authors.forename: Susana
authors.initials: S
authors.lastname: Sanz
authors.forename: Carmen
authors.initials: C
authors.lastname: Olarte
authors.forename: Ana Rosa
authors.initials: AR
authors.lastname: Gutiérrez
mesh_terms: D000391:Air Microbiology; D001419:Bacteria / Q000254:growth & development* / Q000302:isolation & purification; D005285:Fermentation; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D005658:Fungi / Q000254:growth & development* / Q000302:isolation & purification; D007218:Industrial Microbiology; D011157:Population Dynamics; D012441:Saccharomyces cerevisiae / Q000254:growth & development / Q000302:isolation & purification; D013030:Spain; D013045:Species Specificity; D013997:Time Factors; D014920:Wine / Q000382:microbiology*; D015003:Yeasts / Q000254:growth & development* / Q000302:isolation & purification