Presence of lactic bacteria in the air of a winery during the vinification period.
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.
Garijo
P
P
ICVV, Instituto de Ciencias de la Vid y el Vino (CSIC, Gobierno de La Rioja), Logroño, Spain.
López
R
R
Santamaría
P
P
Ocón
E
E
Olarte
C
C
Sanz
S
S
Gutiérrez
A R
AR
D000391:Air Microbiology; D015169:Colony Count, Microbial; D005285:Fermentation; D005511:Food Handling; D005516:Food Microbiology; D007218:Industrial Microbiology; D008291:Malate Dehydrogenase / Q000235:genetics; D056585:Oenococcus / Q000145:classification / Q000235:genetics / Q000302:isolation & purification / Q000502:physiology*; D013030:Spain; D013997:Time Factors; D014920:Wine / Q000382:microbiology
C037731:malolactic enzyme; D008291:Malate Dehydrogenase