Alcoholic Strength Research Articles

Analytical Techniques for the Authenticity Evaluation of Chokeberry, Blackberry and Raspberry Fruit Wines: Exploring FT-MIR Analysis and Chemometrics

The modern analytical technique of Fourier-transform mid-infrared spectroscopy (FT-MIR) has found its place in routine wine quality control. It allows rapid and nondestructive analysis, with easy sample preparation and without the need for chemical pretreatment or expensive reagents. The objective of this research was to apply these advantages to fruit wines in order to create a tool for the authentication of fruit wines produced from different fruit species (chokeberry, blackberry, and raspberry). The aim of this work was to establish a chemometric model from FT-MIR spectra and to find a “fingerprint” of specific fruit wines, enabling the classification of fruit wines by plant species. Physicochemical analysis of 111 Croatian fruit wine samples (38 liqueur fruit wines and 73 fruit wines) revealed content levels of the following parameters: alcoholic strength (5.0–15.2% vol.), total dry extract (60.4–253.3 g/L), total sugars (1.2–229.9 g/L), pH (3.13–4.98), total acidity (4.2–18.3 g/L) and volatile acidity (0.2–1.5 g/L). For statistical data processing, spectral ranges between 926 and 1450 cm−1 and between 1801 and 2951 cm−1 were used. The first principal component (PC1) explained 70.4% of the observed variation, and the second component (PC2) explained 16.7%, clearly separating chokeberry fruit wines from blackberry and raspberry fruit wines. Soft Independent Modeling Class Analogy (SIMCA) was performed following the development of a PCA model showing that the chokeberry and blackberry wine samples form clearly separated clusters. Key discriminators for classifying chokeberry vs. blackberry wines were identified at 1157, 1304, and 1435 cm−1, demonstrating high discrimination power (DP 26, 17, and 14, respectively). FT-MIR spectroscopy, in combination with chemometric methods, has shown promising potential for the authenticity assessment of fruit wines.

The “healthy = (un)tasty” intuition concerning colour in organic wine labels

AbstractOrganic labels certify a product's commitment to ecological balance. However, the association between organic products and health benefits can inadvertently promote overconsumption, particularly in the case of alcoholic beverages such as red wine. In research conducted with participants from the United States, we demonstrate that consumers implicitly link organic wine with health and pleasure, which is explicitly reflected in heightened purchase intentions and anticipated consumption volume. Interestingly, our findings indicate that these effects are moderated by label colour. Implicitly, red organic labels are associated with a less healthy but tastier drink than green labels. Explicitly, organic labels overall stimulate higher purchase intentions regardless of their colour. Nevertheless, our results highlight a moderating role of label colour. Compared to green labels, red organic labels elicit increased purchase intentions, driven by greater expectations of tastiness associated with the red label. Additionally, red labels convey a perception of higher alcohol strength and an intention to consume wine in smaller quantities versus green labels. Thus, the use of a red label may signal both pleasure and potential danger, facilitating organic wine sales without necessarily increasing consumption. These findings have implications for marketers and policymakers interested in supporting responsible wine consumption.

Effect of process parameters on the void fraction and tensile strength of polyvinyl alcohol produced by fused granulate fabrication

Effect of process parameters on the void fraction and tensile strength of polyvinyl alcohol produced by fused granulate fabrication

PVA Hydrogels Supplemented with PLA Mesh for Tissue Regeneration Scaffold.

This study examined the tensile strength and biocompatibility properties of polyvinyl alcohol (PVA) hydrogel tissue regeneration scaffolds with polylactic acid (PLA) mesh fabric added as reinforcement, with a focus on the impact of heat treatment temperature and the number of layers of the PLA mesh fabric. The hydrogel scaffolds were prepared using a freeze-thaw method to create PVA hydrogel, with the PLA mesh fabric placed inside the hydrogel. The swelling ratio of the PVA/PLA hydrogel scaffolds decreased with increasing layer number and heat treatment temperature of the PLA mesh. The gel strength was highest when five layers of PLA mesh fabric were added, heat-treated at 120 °C, and confirmed to be properly placed inside the hydrogel by SEM images. The MTT assay and DAPI staining using HaCaT cells demonstrated that the cell proliferation was uninterrupted throughout the experimental period, confirming the biocompatibility of the scaffold. Therefore, we confirmed the possibility of using PLA mesh fabric as a reinforcement for PVA hydrogel to improve the strength of scaffolds for tissue regeneration, and we confirmed the potential of PLA mesh fabric as a reinforcement for various biomaterials.

Formulation and Characterization of Nanoemulsion Incorporating Chamomilla recutita L. Extract Stabilized with Hyaluronic Acid.

Skin lesions are an important health concern, exposing the body to infection risks. Utilizing natural products containing chamomile (Chamomilla recutita L.) holds promise for curative purposes. Additionally, hyaluronic acid (HA), an active ingredient known for its tissue regeneration capacity, can expedite healing. In this study, we prepared and characterized an extract of C. recutita and integrated it into a nanoemulsion system stabilized with HA, aiming at harnessing its healing potential. We assessed the impact of alcoholic strength on flavonoid extraction and chemically characterized the extract using UHPLC/MS while quantifying its antioxidant and antimicrobial capacity. We developed a nanoemulsion loaded with C. recutita extract and evaluated the effect of HA stabilization on pH, droplet size, polydispersity index (PDI), zeta potential, and viscosity. Results indicated that 70% hydroalcoholic extraction yielded a higher flavonoid content. The extract exhibited antioxidant capacity in vitro, a desirable trait for skin regeneration, and demonstrated efficacy against key microbial strains (Staphylococcus aureus, Streptococcus pyogenes, Escherichia coli, and Pseudomonas aeruginosa) associated with skin colonization and infections. Flavonoids spireoside and apiin emerged as the most abundant bioactives. The addition of HA led to increased viscosity while maintaining a suitable pH for topical application. Zeta potential, droplet size, and PDI met acceptable criteria. Moreover, incorporating C. recutita extract into the nanoemulsion enhanced its antimicrobial effect. Hence, the nanoemulsion system loaded with C. recutita and HA stabilization exhibits favorable characteristics for topical application, showing promise in aiding the healing processes.

A Small Molecule Fluorescent Probe for the Detection of Zn2+ and Alcoholic Strength in Chinese Baijiu

AbstractIn this study, a novel fluorescent probe DZ was designed by derivatizing from naphthaldehyde and benzoyl hydrazine. The probe exhibited a low detection limit of 1.75×10−8 mol/L for Zn2+ in ethanol systems. Due to its typical aggregation‐induced emission phenomenon, DZ showed exceptional efficacy in detecting the alcoholic strength of Chinese Baijiu, allowing for accurate differentiation between beverages with various alcohol contents in water/ethanol mixtures. In addition, DZ had been successfully utilized for the detection of Zn2+ in both test paper and environmental water samples.

Preliminary Study on Yeasts Associated with the Production of "Tostado"-a Traditional Sweet Wine from Galicia (NW Spain).

Tostado is a traditional sweet wine from the Designations of Origins (DOs) of Ribeiro and Valdeorras in Galicia (NW Spain). The harvested grapes are air-dried and pressed to increase the concentrations of sugars, acids, and flavour compounds. Therefore, knowledge of the yeasts involved in fermentation under these conditions is essential to guarantee the quality and uniqueness of the valuable, distinctive, and expensive Tostado wines. Saccharomyces and non-Saccharomyces yeasts were identified using Wallerstein Laboratory (WL) Nutrient Agar and lysine plating, followed by polymerase chain reaction (PCR) amplification, enzymatic digestion, and sequencing. Saccharomyces cerevisiae isolates were further characterised at the strain level using mitochondrial DNA (mtDNA) restriction fragment length polymorphism (RFLP). Statistical analyses were also performed, including different diversity indices, Similarity Percentage (SIMPER) analysis, principal component analysis (PCA), neighbor-joining clustering, parsimony-phylogram, and network plot. In addition, the total acidity, volatile acidity, reducing sugars, and alcoholic strength by volume of the Tostado wines were analysed. A wide diversity of autochthonous yeasts was found, which were predominantly species of oenological relevance, such as Lachancea thermotolerans, Starmerella bacillaris, Hanseniaspora uvarum, Debaryomyces hansenii, Torulaspora delbrueckii, Pichia spp., and Saccharomyces cerevisiae from the must and paste stages of Tostado wine. In addition, 19 different S. cerevisiae strains were identified. This high yeast diversity, which changed from the early stages of fermentation, could contribute to the distinctive characteristics observed in Tostado wine. Characteristic and differentiating chemical and microbiological profiles were found as early as the pre-fermentation stages, which adds value to these special wines that have rarely been studied.

Effect of the alcohol content on sensory perception of the fruit spirits

Fruit spirits must have an aroma of the raw material, which is balanced by ethanol. Since many aroma compounds are more soluble in ethanol than in water, ethanol is the most important carrier of aroma compounds. The alcohol concentration seems to be crucial for the sensory profile of spirits. Alcohol content of 40% vol is the standard alcoholic strength of fruit spirits. Regulations specify a minimum alcohol content of 37.5% vol. However, ethanol reduction can result in change in sensory profile of spirits. The aim of this research is to determine whether lowering the alcohol content of spirits may make them less acceptable to customers. On this occasion, 5 pairs of fruit spirits were sensory tested: pear, plum, apple, raspberry, and grape spirits, each with a commercial and reduced alcohol concentration to 37.5% vol. The results showed that customers can recognize the difference in alcohol content of fruit spirits and dilution to lower alcohol content led to decreasing aroma for all tastes fruit spirits. However, typicality and intensity of fruit odour and the overall note of the spirits, were very similar perceived for Williams, plum and grape spirits whereas apple and raspberry spirits showed better characteristic at higher alcohol content.

Optimization of ultrasound-assisted extraction of phenolic compounds and flavonoids from Hortia oreadicaleaf

Hortia oreadica is indiscriminated used by people from Cerrado. However, vegetable raw material quality is decisive in obtaining intermediate and final products. So, this study aimed to establish quality parameters of H. oreadica. For this, we performed the phytochemical screening of H. oreadicaleaf and identified the best extractive conditions for phenolic compounds and flavonoids using factorial experimental design, varying the alcoholic strength, extraction temperature, and solid/liquid ratio in the ultrasound-assisted extraction method. The optimum extraction condition for phenolic compounds and flavonoids was 60% alcoholic strength,40°C temperature, and a solid/liquid ratio of 8 mg/mL. Under this setting, the phenolic and flavonoid contents were 0.171 ± 0.002 mg/mL(predicted value = 0.165) and 0.087 ± 0.002 mg/mL(predicted value = 0.084), respectively. The optimized extraction parameters could be upscaled to develop pharmaceutical drugs or nutraceutical products from this non-traditional plant species using an eco-friendly approach.

The effect of alcohol packaging size and strength on U.K. alcohol consumers' classification of alcohol products as containing a single or multiple drinks.

Reductions to the size and strength of alcohol products prompt reductions in alcohol consumption, although these effects may be limited to single drinks rather than packages that contain multiple drinks. This study investigated what product characteristics predict whether a product is seen as a single drink and seeks to identify the thresholds beyond which products are considered to contain multiple drinks. Ninety-four U.K. drinkers from the prolific participant panel categorized 250 alcohol products with varying packaging sizes and strengths into single or multiple drinks. We used multilevel logistic regression to investigate whether packaging size, strength, total alcohol content, and container type predicted the likelihood that products were classified as a single drink across five drink types (beer, cider, ready-to-drink, spirits, wine). We used receiver operating characteristics curve analysis to identify the point at which products become too large or too strong to be considered a single drink by most drinkers. Larger products, bottled drinks, products with higher alcohol by volume (ABV), and higher alcohol content were more likely to be classified as containing multiple drinks. We report thresholds for packaging size, ABV, and total alcohol content where products switch from being seen as a single drink to containing multiple drinks. The thresholds did not significantly differ between low-risk and increased risk drinkers. The reported thresholds can help researchers and policy makers encourage more accurate self-monitoring of alcohol consumption. Future research should test whether single drink classifications moderate the effect of packaging size and strength reductions on alcohol consumption. (PsycInfo Database Record (c) 2023 APA, all rights reserved).

Carbonic maceration vinification: A tool for wine alcohol reduction.

The increase in alcohol content in wine due to climate change is one of the main challenges that winemakers face today. Previous studies have indicated that carbonic maceration processing can be used to obtain a wine fraction with lower alcoholic strength. The aim of this study was to determine the effectiveness of this technique in obtaining wines with lower alcohol content. For this purpose, seven trials were carried out, studying a total of 63 wines. The physico-chemical, phenolic and aromatic composition of the wines was analysed using official methods and gas chromatography. The results showed that it is possible to obtain a fraction of carbonic maceration wine (25-35% of the total) with a reduction in alcohol content of up to almost 4% depending on the vinification conditions and the grape variety used. Therefore, this CM fraction, marketed on its own, could be a low-alcohol alternative to red wines.

Characterization of Semisweet and Sweet Wines from Kos Island Produced Traditionally and Conventionally.

Eight wines, four semisweet rosé and four sweet red, produced on Kos Island in Greece, were analyzed. Wines produced following different winemaking procedures were characterized based on their physicochemical parameters, total phenolic content, antioxidant activity, and chromatic properties. Moreover, their elemental composition was studied with ICP-OES. Differences were observed among the measurements performed. All of the samples were below the levels set for SO2 content. The sweet red wines had higher alcoholic strength than semisweet rosé ones, and were characterized by a higher yellow proportion. The vinification process significantly affected SO2 levels, phenolics, and antioxidant activity. The red wines were high in Na content, with one sample exceeding the level set by OIV (International Organization of Vine and Wine). The levels of all the other elements related to quality (Fe, Cu, Zn) or safety (Pb, Cd) were far below the limits set. Rosé wines contained less Mg, but were higher in Na than the red ones. The obtained data suggest that sweet and semisweet wines produced with traditional procedures are safe and of high quality, holding antioxidant capacity beneficial to health. The information reported contributes to a better understanding of these types of wines.

Studies on the Enhancement of Sparkling Wine and Chocolate Pairing through Compositional Profile Analysis.

Consumers are looking to experience as many interesting culinary combinations as possible, and there is a growing tendency to associate wine with various foods. Although there are some studies associating wine with chocolate, especially red wine, no articles have been published referring to sparkling wines. Therefore, the purpose of this investigation was to identify the taste compatibility and sensory synergies between sparkling wine and chocolate, with a focus on identifying combinations that can enhance the tasting experience. For this experiment, 14 variants of sparkling wines obtained in Romania and 5 chocolate assortments were evaluated to identify the best culinary match. White chocolate fitted better with Chardonnay-demi-dry sparkling wine; ruby chocolate presented a good match with Fetească neagră-demi-dry; milk chocolate with 32% cocoa powder associated better with Tămâioasă românească-sweet; and dark chocolate with 70% and 95% cocoa powder had synergic matches with Fetească neagră-sweet. Wine attributes like sweetness, acidity, alcoholic strength and chocolate composition significantly impacted the level of match.

Electrospray deposited plant-based polymer nanocomposite coatings with enhanced antibacterial activity for Ti-6Al-4V implants

The present study was designed to apply the Electrospray Deposition (ESD) coating on metallic biomaterials used in dentistry with plant-based polymer nanocomposite materials. Nano silvers (AgNPs) were produced with an average size of 34 nm and homogenous distribution. As the nanosilver modification rate in the coatings increased, the surface roughness decreased compared with that of the neat sample. The most mechanically and chemically stable coating samples were the 0.1 %, 0.3 %, and 0.5 % nanosilver-modified samples. In addition, plant extracts increased the mechanical strength of Polyvinyl Alcohol (PVA) coatings by at least two times compared to that of neat coatings. Atomic Force Microscopy (AFM) images revealed that the surface roughness of the nanosilver-modified coatings was lower than that of the plant extract-modified and neat samples. It was observed that bacterial growth could be reduced by up to 100 times with increasing nano‑silver ratio in all nano-silver-modified coatings. Toxicity tests confirmed that the green synthesized nano-silvers did not show toxic effects on HaCaT live cells and A549 lung cancer cells, with the use of concentrations of 62 μg/mL and below in coatings.

Effect of the alcoholic strength of unaged wine distillates on the final composition of Brandy de Jerez aged in Sherry Casks®

Brandy is a spirit obtained from distilled wine that has an alcohol content equal to or greater than 36 % ABV (Alcohol by Volume). It undergoes an ageing process in oak wood casks with a capacity of up to 1000 L for a minimum of six months. During this process, a series of physicochemical and sensory changes take place that confer the initial wine distillate with a series of improvements to its sensory profile. Such changes are mainly determined by the intrinsic characteristics of the wood and by those associated with the manufacturing process of the casks. The previous use of the casks, ageing time and the alcoholic strength of the wine distillate are also important factors, among others. The casks, which will have previously contained some type of Sherry wine (such as Fino, Amontillado, Oloroso and Pedro Ximénez), are known as Sherry Casks® and they must be used in the production of Brandy de Jerez. During the ageing of Brandy de Jerez, Sherry Casks® contribute to the final brandy via the compounds that are both inherent to the wood they are made of and from the wine that they initially contained and that were retained in the wood pores. The alcohol content of the wine distillate to be aged significantly affects not only the quality of the brandy, but also the financial cost of the process. This study aimed to determine the influence on brandy of the alcoholic strength of wine distillates aged in static ageing systems using Sherry Casks®. Specifically, we assessed the physicochemical composition and sensory profile of Brandy de Jerez made from wine distillates with three different alcoholic strengths (40 %, 55 % and 68 % ABV) and aged for 24 months. The Brandy de Jerez with lower alcoholic strengths (40 % - 55 % ABV) were found to contain a higher concentration of polyphenolic compounds deriving from the wood as well as from the constituents of the cask-seasoning Sherry wine. The brandies with higher alcoholic strengths exhibited a marked colour change, while the 40 % and 55 % ABV brandies were perceived to have the best sensory characteristics.

Analysis of the Volatile Organic Compound Fingerprint of Greek Grape Marc Spirits of Various Origins and Traditional Production Styles

The most well-known traditional Greek grape marc distillate made from winemaking pomace is called “Tsipouro”. Its production involves various grape pomace cultivars, preparation protocols, and anise-flavoring or not, and it should be a colorless liquid with intense organoleptic properties due to the raw materials used in its production and have a minimum alcoholic strength of 37.5% by volume. This study aimed to characterize the volatilome of tsipouro products by covering as many geographical areas and production styles as possible, as there is a lack of characterization of the aromatic composition of this Greek traditional alcoholic beverage. A Headspace Solid Phase Microextraction Gas Chromatography–Mass Spectrometry (HS-SPME-GC-MS) method was applied in 60 samples, resulting in the identification and semi-quantification of over 90 volatile compounds. The statistical analysis pointed out the metabolites that characterized each traditional product group and underlined the influence of the geographical origin and the production protocol. Aniseed spirits from Northern Greece, Macedonia, Limnos Island, and Thessaly, produced from Muscat pomaces, were found to be richer in terpenes, terpenoids, and flavored compounds, attributing to product aroma and quality; different terpenoids were found to be dominant in Muscat distillates from different regions, showing the importance of geographical origin and production process. In conclusion, the results demonstrated the high aroma variability of the Greek Tsipouro, explained that this diversity is caused mainly by the raw material, and could be helpful in the better protection of the origin of this traditional product and the improvement of its quality.

Entrapment of Glucose Oxidase and Catalase in Silica-Calcium-Alginate Hydrogel Reduces the Release of Gluconic Acid in Must.

Glucose oxidase (GOX) and catalase (CAT) were co-immobilized in silica-calcium-alginate hydrogels to degrade must glucose. The effect of the enzyme dose (1.2-2.4 U/mL), the initial must pH (3.6-4.0), and the incubation temperature (10-20 °C) on the glucose consumption, gluconic acid concentration, pH, and color intensity of Verdejo must was studied by using a Box-Behnken experimental design and comparing free and co-immobilized enzymes. A reduction of up to 37.3 g/L of glucose was observed in co-immobilized enzyme-treated must, corresponding to a decrease in its potential alcohol strength of 2.0% vol. (v/v), while achieving a slight decrease in its pH (between 0.28 and 0.60). This slight acidification was due to a significant reduction in the estimated gluconic acid found in the must (up to 73.7%), likely due to its accumulation inside the capsules. Regarding the operational stability of immobilized enzymes, a gradual reduction in glucose consumption was observed over eight consecutive cycles. Finally, co-immobilized enzymes showed enhanced efficiency over a reaction period of 48 h, with an 87.1% higher ratio of glucose consumed per enzyme dose in the second 24 h period compared with free enzymes. These findings provide valuable insights into the performance of GOX-CAT co-immobilized to produce reduced-alcohol wines, mitigating excessive must acidification.

Alternative Development and Processing of Fermented Beverage and Tempeh Using Green Beans from Four Genotypes of Lupinus mutabilis

In this study, the nutritional characteristics of two formulations were studied: A fermented beverage and tempeh. Green seeds from four different cultivars of tarwi (Lupinus mutabilis) were used: Andino, Guaranguito, Ecuadorian, and Peruvian. The seeds were first debittered, and then, they were fermented, using two inoculum doses and two fermentation times. For the fermented beverage, Saccaromyces cerevisae was used at doses of 1.5 and 2.5% dry weight and fermentation times of 72 and 96 h. For the tempeh, the inoculum used was the Rhizopus oligosporus strain NRRL 2710 at doses of 0.015 and 0.025% dry weight and fermentation times of 48 and 72 h. The alcoholic strength, total solid soluble, and pH in the fermented beverage were analyzed, while proximal analysis was performed for both the fermented beverage and tempeh. The results indicate that, in all cases, the Andino cultivar produced a beverage with higher alcoholic strength, regardless of the inoculum concentration and fermentation time. In both the fermented beverage and tempeh, a varietal effect was found for protein and crude fiber. The Andino cultivar had the highest protein, fat, and fiber content. The alkaloid content was similar in the beverage and tempeh, but the effect of fermentation was markedly increased with the higher inoculum dose and longer fermentation time. The alkaloid content was highest in the Peruvian cultivar, while it was similar in the remaining three cultivars. Tarwi grains have a high nutritional value, but the grain is traditionally used dry. In this study, we used green grain, which contains lower alkaloid content. Moreover, the crop cycle is shortened, and it can be used in the manufacture of fermented drinks and tempeh. In this way, we show that it is valid to use green grain instead of dried grain, constituting an improvement in the traditional use of lupine grain, and our study shows that it is possible to make both fermented drink and tempeh with green grain, showing the influence of the genotype and dosage starter.

A highly sensitively “off–on-off” fluorescence probe for detection of aluminum ion and water as well as application in Chinese Baijiu

Developing highly sensitive fluorescent probe for Al3+ and H2O detection is highly desirable, due to aluminum toxicity poses a significant threat to public health. On the other hand, the determination of water content holds immense significance in a wide range of fields such as food processing, pharmaceutical manufacturing. In this paper, a novel acylhydrazone-based fluorescent probe P was successfully synthesized and characterized for the sequential detection of Al3+ and water in alcohols. The probe P exhibited a remarkable “turn-on” response towards Al3+ by emitting yellow fluorescence at 567 nm, with high selectivity and large Stokes shift (147 nm). Meanwhile, the in situ formed P-Al3+ complex demonstrated significant solvatofluorochromic characteristic, which could be utilized as a second probe for detecting water via fluorescence quenching with low detection limit in alcohols (0.008%, methanol; 0.013%, ethanol; 0.013%, isopropanol; 0.037%, n-butanol; vol.%) and acetonitrile (0.072%, vol.%). Moreover, the P-Al3+ complex was able to detect the alcoholic strength of Chinese Baijiu without the interference of other alcohols, providing an excellent recovery rate (100.0–107.0%). Different Chinese Baijius, with various alcoholic strength, could be distinguished by simple test strips. Furthermore, the P-Al3+ complex could also analyze the water content in organic solvents.

Silica-Calcium-Alginate Hydrogels for the Co-Immobilization of Glucose Oxidase and Catalase to Reduce the Glucose in Grape Must.

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-Menten 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.