The identification and measurement of potential allergens in wine

Abstract

The identification and measurement of potential allergens in wine

Summary

The objectives were to establish sensitive and reliable assays to measure allergenic proteins from the processing aids casein, egg white, is in glass and milk in wine and to determine if there are any detectable residual allergenic proteins from these processing aids in wine. This comprised an initial survey of 120 Australian wines produced with the aforementioned processing aids, and a further analysis of wines to which residual processing aids have been added. Lastly, individuals with a known allergy to eggs, fish, milk, or nuts were tested for an allergic reaction on blinded consumption of wine that was fined with a known food allergen source to which they have confirmed food allergy and a comparable wine that was not fined with a potential food allergen.