title: Microbial communities in air and wine of a winery at two consecutive vintages.
abstract: The aim of this study was to assess, both quantitatively and qualitatively, the populations of lactic acid bacteria (LAB) and yeasts in air and wine of a winery, in order to evaluate the possible exchange of microorganisms between them. Samples were taken in a winery located in Castilla-La Mancha (Spain) during the winemaking period of two consecutive vintages (2011 and 2012). The microbial composition was determined by using both a culture-dependent method and a culture-independent method, PCR-denaturing gradient gel electrophoresis (PCR-DGGE). In addition, genetic characterization of isolates from plates was carried out. A high diversity of species was detected in air and wine samples from both vintages. Leuconostoc mesenteroides was the predominant lactic acid bacteria in air from both vintages while Oenococcus oeni was the predominant in wine. Saccharomyces cerevisiae was the most frequently isolated yeast in both air and wine. Typing of O. oeni and S. cerevisiae isolates from air and wine samples showed the presence of coincident genotypes in both samples, that would confirm the exchange of microorganisms between the two environments, air and wine, and furthermore some of these genotypes were also found at samples taken at different vintages, indicating that they would remain in the winery. The results display the influence of the activity taking place in the winery and the moment of fermentation of the wines in tanks, on the microorganisms present in the air and the role of the air for the dispersal of microorganisms within the winery.
authors.affiliation: Department of Analytical Chemistry and Food Technology, Environmental Sciences and Biochemistry Faculty, University of Castilla-La Mancha, Avda. Carlos III, s/n, 45071 Toledo, Spain.
authors.forename: Fátima
authors.initials: F
authors.lastname: Pérez-Martín
authors.affiliation: Department of Analytical Chemistry and Food Technology, Environmental Sciences and Biochemistry Faculty, University of Castilla-La Mancha, Avda. Carlos III, s/n, 45071 Toledo, Spain. Electronic address: susana.sprieto@uclm.es.
authors.forename: Susana
authors.initials: S
authors.lastname: Seseña
authors.affiliation: Department of Analytical Chemistry and Food Technology, Sciences and Chemical Technologies Faculty, University of Castilla-La Mancha, Avda. Camilo José Cela, 10, 13071 Ciudad Real, Spain.
authors.forename: Mónica
authors.initials: M
authors.lastname: Fernández-González
authors.affiliation: Department of Analytical Chemistry and Food Technology, Sciences and Chemical Technologies Faculty, University of Castilla-La Mancha, Avda. Camilo José Cela, 10, 13071 Ciudad Real, Spain.
authors.forename: María
authors.initials: M
authors.lastname: Arévalo
authors.affiliation: Department of Analytical Chemistry and Food Technology, Environmental Sciences and Biochemistry Faculty, University of Castilla-La Mancha, Avda. Carlos III, s/n, 45071 Toledo, Spain.
authors.forename: María Llanos
authors.initials: ML
authors.lastname: Palop
mesh_terms: D000391:Air Microbiology; D044822:Biodiversity; D058645:Denaturing Gradient Gel Electrophoresis; D005285:Fermentation; D005838:Genotype; D007934:Leuconostoc / Q000235:genetics / Q000302:isolation & purification; D056585:Oenococcus / Q000235:genetics / Q000302:isolation & purification*; D016133:Polymerase Chain Reaction; D012441:Saccharomyces cerevisiae / Q000235:genetics / Q000302:isolation & purification*; D013030:Spain; D014920:Wine / Q000382:microbiology*
keywords: Air; Lactic acid bacteria; Wine; Winemaking process; Yeast