Method for biotechnological reduction of sugars in progeny starting materials for the purpose of obtaining sugar-reduced progeny products, by - enzymatic reaction processes characterized by - a regulation process by means of which the pH in the sugar-reduced progeny product is adjusted to a specified higher value compared to the pH in the progeny starting material such - that, in the case of a reduction of the sugars by at least 30% by weight to less than 40% by weight, the pH has been increased between 0.6 and 1.0 pH units; or - that, in the case of a reduction of the sugars by at least 40% by weight to less than 50% by weight, the pH has been increased between 0.7 and 1.1 pH units; or - that, in the case of a reduction of the sugars by at least 50% by weight to less than 65% by weight, the pH has been increased between 0.8 and 1.2 pH units; or - that, in the case of a reduction of the sugars by at least 65% by weight to less than 80% by weight, the pH has been increased between 0.9 and 1.3 pH units; or - that, in the case of a reduction of the sugars by at least 80% by weight, the pH has been increased between 1.0 and 1.4 pH units; wherein the sugar-reduced progeny products are wholeprogeny beverages or fruit and/or vegetable juices, (a) characterized by an - enzymatic conversion of sucrose into glucose and fructose by means of invertase; and/or - enzymatic conversion of fructose to glucose by means of glucose isomerase and (b) characterized by an - enzymatic degradation of glucose to form gluconic acid and hydrogen peroxide by means of glucose oxidase - with simultaneous use of catalase in order to convert resultant hydrogen peroxide into water and oxygen. - enzymatic reaction processes - a regulation process by means of which the pH in the sugar-reduced progeny product is adjusted to a specified higher value compared to the pH in the progeny starting material such - that, in the case of a reduction of the sugars by at least 30% by weight to less than 40% by weight, the pH has been increased between 0.6 and 1.0 pH units; or - that, in the case of a reduction of the sugars by at least 40% by weight to less than 50% by weight, the pH has been increased between 0.7 and 1.1 pH units; or - that, in the case of a reduction of the sugars by at least 50% by weight to less than 65% by weight, the pH has been increased between 0.8 and 1.2 pH units; or - that, in the case of a reduction of the sugars by at least 65% by weight to less than 80% by weight, the pH has been increased between 0.9 and 1.3 pH units; or - that, in the case of a reduction of the sugars by at least 80% by weight, the pH has been increased between 1.0 and 1.4 pH units; (a) characterized by an - enzymatic conversion of sucrose into glucose and fructose by means of invertase; and/or - enzymatic conversion of fructose to glucose by means of glucose isomerase and - enzymatic conversion of sucrose into glucose and fructose by means of invertase; and/or - enzymatic conversion of fructose to glucose by means of glucose isomerase and (b) characterized by an - enzymatic degradation of glucose to form gluconic acid and hydrogen peroxide by means of glucose oxidase - with simultaneous use of catalase in order to convert resultant hydrogen peroxide into water and oxygen. - enzymatic degradation of glucose to form gluconic acid and hydrogen peroxide by means of glucose oxidase - with simultaneous use of catalase in order to convert resultant hydrogen peroxide into water and oxygen.