{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,17]],"date-time":"2026-02-17T05:24:16Z","timestamp":1771305856938,"version":"3.50.1"},"reference-count":65,"publisher":"MDPI AG","issue":"4","license":[{"start":{"date-parts":[[2023,4,10]],"date-time":"2023-04-10T00:00:00Z","timestamp":1681084800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Gels"],"abstract":"<jats:p>Higher temperatures due to climate change are causing greater sugar production in grapes and more alcoholic wines. The use of glucose oxidase (GOX) and catalase (CAT) in grape must is a biotechnological green strategy to produce reduced-alcohol wines. GOX and CAT were effectively co-immobilized by sol-gel entrapment in silica-calcium-alginate hydrogel capsules. The optimal co-immobilization conditions were achieved at a concentration of the colloidal silica, sodium silicate and sodium alginate of 7.38%, 0.49% and 1.51%, respectively, at pH 6.57. The formation of a porous silica-calcium-alginate structure was confirmed by environmental scanning electron microscopy and the elemental analysis of the hydrogel by X-ray spectroscopy. The immobilized GOX showed a Michaelis\u2013Menten kinetic, while the immobilized CAT fits better to an allosteric model. Immobilization also conferred superior GOX activity at low pH and temperature. The capsules showed a good operational stability, as they could be reused for at least 8 cycles. A substantial reduction of 26.3 g\/L of glucose was achieved with encapsulated enzymes, which corresponds to a decrease in potential alcoholic strength of must of about 1.5% vol. These results show that co-immobilized GOX and CAT in silica-calcium-alginate hydrogels is a promising strategy to produce reduced-alcohol wines.<\/jats:p>","DOI":"10.3390\/gels9040320","type":"journal-article","created":{"date-parts":[[2023,4,10]],"date-time":"2023-04-10T05:59:33Z","timestamp":1681106373000},"page":"320","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":11,"title":["Silica-Calcium-Alginate Hydrogels for the Co-Immobilization of Glucose Oxidase and Catalase to Reduce the Glucose in Grape Must"],"prefix":"10.3390","volume":"9","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-5204-1010","authenticated-orcid":false,"given":"David","family":"del-Bosque","sequence":"first","affiliation":[{"name":"\u00c1rea de Tecnolog\u00eda de los Alimentos, Universidad de Valladolid, Escuela T\u00e9cnica Superior de Ingenier\u00edas Agrarias, 34004 Palencia, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7299-1558","authenticated-orcid":false,"given":"Josefina","family":"Vila-Crespo","sequence":"additional","affiliation":[{"name":"\u00c1rea de Microbiolog\u00eda, Universidad de Valladolid, Escuela T\u00e9cnica Superior de Ingenier\u00edas Agrarias, 34004 Palencia, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Violeta","family":"Ruip\u00e9rez","sequence":"additional","affiliation":[{"name":"\u00c1rea de Microbiolog\u00eda, Universidad de Valladolid, Escuela T\u00e9cnica Superior de Ingenier\u00edas Agrarias, 34004 Palencia, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2699-7251","authenticated-orcid":false,"given":"Encarnaci\u00f3n","family":"Fern\u00e1ndez-Fern\u00e1ndez","sequence":"additional","affiliation":[{"name":"\u00c1rea de Tecnolog\u00eda de los Alimentos, Universidad de Valladolid, Escuela T\u00e9cnica Superior de Ingenier\u00edas Agrarias, 34004 Palencia, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3255-852X","authenticated-orcid":false,"given":"Jos\u00e9 Manuel","family":"Rodr\u00edguez-Nogales","sequence":"additional","affiliation":[{"name":"\u00c1rea de Tecnolog\u00eda de los Alimentos, Universidad de Valladolid, Escuela T\u00e9cnica Superior de Ingenier\u00edas Agrarias, 34004 Palencia, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2023,4,10]]},"reference":[{"key":"ref_1","first-page":"141","article-title":"What Is the Expected Impact of Climate Change on Wine Aroma Compounds and Their Precursors in Grape?","volume":"51","author":"Tronchoni","year":"2019","journal-title":"OENO One"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"617","DOI":"10.1007\/s10113-015-0883-1","article-title":"Present and Future Climate Conditions for Winegrowing in Spain","volume":"16","author":"Lorenzo","year":"2016","journal-title":"Reg. 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