RT info:eu-repo/semantics/article
T1 Effect of stressful malolactic fermentation conditions on the operational and chemical stability of silica-alginate encapsulated Oenococcus oeni
A1 Simó Hernando, Guillermo
A1 Fernández Fernández, Encarnación
A1 Vila Crespo, Josefina María
A1 Ruipérez Prádanos, Violeta
A1 Rodríguez Nogales, José Manuel
K1 Biomaterial
K1 Biocatalysis
K1 Immobilization
K1 Hydrogel
K1 3309.29 Vino
K1 3309 Tecnología de Los Alimentos
AB 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.
PB Elsevier
SN 0308-8146
YR 2019
FD 2019
LK https://uvadoc.uva.es/handle/10324/73738
UL https://uvadoc.uva.es/handle/10324/73738
LA eng
NO Food Chemistry, March 2019, vol. 276, p. 643-651.
NO Producción Científica
DS UVaDOC
RD 25-jul-2025