2026-04-14T17:14:38Zhttps://uvadoc.uva.es/oai/request

oai:uvadoc.uva.es:10324/737382025-01-13T20:01:18Zcom_10324_1166com_10324_931com_10324_894col_10324_1338

Simó Hernando, Guillermo Fernández Fernández, Encarnación Vila Crespo, Josefina María Ruipérez Prádanos, Violeta Rodríguez Nogales, José Manuel 2025-01-13T12:22:42Z 2025-01-13T12:22:42Z 2019 Food Chemistry, March 2019, vol. 276, p. 643-651. 0308-8146 https://uvadoc.uva.es/handle/10324/73738 10.1016/j.foodchem.2018.10.025 643 651 Food Chemistry 276 Oenococcus oeni was encapsulated into inter-penetrated polymer networks of silica-alginate (SiO2-ALG). Fourier transform infrared spectroscopy analysis proved the presence and the polycondensation of the siliceous material used in SiO2-ALG capsules. Environmental scanning electron microscopy showed that the structure of SiO2-ALG biocapsules was rougher than in alginate (ALG) biocapsules. The behaviour of SiO2-ALG biocapsules was evaluated at pH 3.0–3.6 and alcohol degrees of 12–15%. Repeated-batch malolactic fermentations (MLF) demonstrated that SiO2-ALG biocapsules can be reused efficiently for five times in either low-pH or high-ethanol wines, while free bacteria only can be used once under the most favourable MLF conditions. The inclusion of siliceous materials into ALG hydrogel improved the stability of the biocapsules, reducing their shrinking and achieving an excellent integrity under winemaking conditions. These results proved the possibility of industrial application of SiO2-ALG biocapsules in winemaking. eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-nd/4.0/ © 2018 Elsevier Attribution-NonCommercial-NoDerivatives 4.0 Internacional Effect of stressful malolactic fermentation conditions on the operational and chemical stability of silica-alginate encapsulated Oenococcus oeni info:eu-repo/semantics/article