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Folia Geographica 2020, 62/1, pp. 158 - 173

AIR QUALITY IN CELLARS: A CASE STUDY OF WINE CELLAR IN SĂLACEA, ROMANIA

Dorina Camelia ILIEȘ A*, Aurelia ONET B, Seedou Mukthar SONKO C, Alexandru ILIEȘ D, Mamadou DIOMBERA E, Ovidiu GACEU F, Ștefan BAIAS G, Marin ILIEȘ H, Zharas BERDENOV I, Grigore HERMAN J, Alphonse SAMBOU K, Ligia BURTĂ L, Florin MARCU M, Monica COSTEAN N

Received: November 29, 2019 | Revised: January 16, 2020 | Accepted: January 26, 2020

Paper No. 20-62/1-552

A* University of Oradea, Faculty of Geography Tourism&Sport, Oradea, Romania
iliesdorina@yahoo.com (corresponding author)

B University of Oradea, Faculty of Environmental Protection, Oradea, Romania
aurelia_onet@yahoo.com

C Assane SECK University of Ziguinchor, TRU of Economic & Social Sciences, Department of Tourism, Senegal
sm.sonko@univ-zig.sn

D University of Oradea, Faculty of Geography Tourism & Sport, Oradea, Romania
alexandruilies@gmail.com

E Assane SECK University of Ziguinchor, TRU of Economic & Social Sciences, Department of Tourism, Senegal
mdiombera@univ-zig.sn

F University of Oradea, Faculty of Geography Tourism & Sport, Oradea, Romania
gaceu@yahoo.com

G University of Oradea, Faculty of Geography Tourism & Sport, Oradea, Romania
stefanbaias.gts@gmail.com

H Babes-Bolyai University, Sighetu Marmației, Romania
marin_ilies@yahoo.com

I L.N. Gumilyov Eurasian National University, Department of Physical&Economic Geography, Kazakhstan
berdenov-z@mail.ru

J University of Oradea, Faculty of Geography Tourism & Sport, Romania
grigoreherman@yahoo.com

K Assane SECK University of Ziguinchor, TRU of Economic & Social Sciences, Department of Tourism, Senegal
asambou@univ-zig.sn

L University of Oradea, Faculty of Medicine and Pharmacy, Oradea, Romania
oliviaburta@yahoo.com

M University of Oradea, Faculty of Medicine and Pharmacy, Oradea, Romania
mfmihai27@yahoo.com

N University of Oradea, Faculty of Environmental Protection, Romania
costea.monica@yahoo.it

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Abstract
The space, like cellars, where locals keep food products plays an important role. Cellars are ideal spaces because they provide balance and do not allow thermal shock. The purpose of a cellar is to extend the shelf life of the products, regardless of season and weather conditions. The cellar must meet certain conditions, such as constant temperature and humidity, lack of unpleasant odours, darkness etc. In this respect, this study has analysed air temperature, relative air humidity and fungi in a cellar located in the village of Sălacea, Bihor County, Romania. The results obtained show that the temperature inside the cellar during the monitored period falls within the optimal parameters for preservation of products and the constant presence of mould may develop pathologies in persons who spend more hours working in this environment. Bringing these parameters to normal values is an important task for cellar owners, whose solving is necessary for preserving products over a long period of time.

Key words
Cellar, authentic, fungi, temperature, humidity, heritage

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