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Factors of Influence in the Distribution of Mold in the Air in a Wine Cellar

AutorOcon, A. R. E.
Palabras claveAir
Fecha de publicaciónabr-2011
EditorInstitute of Food Technologists
John Wiley & Sons
CitaciónJournal of Food Science 76(3): M169–M174 (2011)
ResumenAbstract:  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. Practical Application:  This work shows that given the growing importance of the presence of mold in wine cellars, the design thereof should take into account suitable ventilation of all the areas and control of the relative humidity. Hence, the presence of traditional underground areas for ageing wine, which is justifiable in seasons where temperature and humidity control lead to major technical problems, should be reconsidered in the design of new wine cellars.
DescripciónOcon...et al.
Versión del editorhttp://dx.doi.org/10.1111/j.1750-3841.2011.02097.x
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