Qualitative survey of fungi isolated from wine-aging environment

被引：4

作者：

Ciccarone, Claudio ^{[1
,2
]}

Petruzzi, Leonardo ^{[3
]}

Bevilacqua, Antonio ^{[2
,3
]}

Sinigaglia, Milena ^{[2
,3
]}

机构：

[1] Univ Foggia, Fac Agr Sci, Dept Agroenvironm Chem & Crop Protect, I-71122 Foggia, Italy

[2] Univ Foggia, Food Qual & Hlth Res Ctr, I-71122 Foggia, Italy

[3] Univ Foggia, Dept Food Sci, Fac Agr Sci, I-71122 Foggia, Italy

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2012年 / 47卷 / 06期

关键词：

Barrels; cellars; fungi; winery; OAK-WOOD; QUERCUS SP; AIR; ASPERGILLUS; INDOOR;

D O I：

10.1111/j.1365-2621.2012.02952.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The main topic of this paper is the study of the qualitative composition of fungal population in some cellar environments: superficial and inner layer of oak barrels, wall surfaces and aging wine. In addition, the influence of age of barrels and winery climatic conditions on fungal populations was evaluated. Two selected types of cellars were studied (a ground level and climate-controlled cellar-industrial winery and an unconditioned underground cellar-family owned winery); 142 different strains were isolated and then identified through a morphology-based method. Wood inner layer was characterised by the presence of few oak-specialised endophytes (Trichoderma viride, Acremonium strictum and Cladosporium cladosporioides), whereas some strains of Aspergillus spp. and Penicillium spp. (principally Aspergillus nidulans, Aspergillus oryzae, Penicillium glabrum and Penicillium aurantiogriseum) connected with humidity and pollution were isolated. Aspergillus spp. and Penicillium spp. were isolated also in wall and barrel surfaces and in aging wine.

引用

页码：1138 / 1143

页数：6

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