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Presence of lactic bacteria in the air of a winery during the vinification period

AuthorsGarijo, P. ; López Martín, Rosa ; Santamaría, P.
Issue Date23-Nov-2009
CitationInternational Journal of Food Microbiology 136: 142-146 (2009)
AbstractIn 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.
DescriptionP. Garijo...et al.
Publisher version (URL)http://dx.doi.org/10.1016/j.ijfoodmicro.2009.08.018
Appears in Collections:(ICVV) Artículos
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