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 23-jul-2025