Abstract
Proteinaceous products are widely used as fining agents during winemaking to remove unwanted insoluble particles and undissolved microscopic particles (colloidal material) from the must or wine to improve stability. Some of them (egg white, caseinates, and fish gelatine) have allergenic potential and the presence of their residues in the final product could represent a risk for allergic individuals. Moreover, lysozyme (an egg allergen) is included among wine additives to control the fermentation processes and avoid spoiling during winemaking. The aim of this paper is to review the experimental/clinical data on the use of allergenic products in enology and the measurement of relative risk for sensitized subjects. In addition, methods developed specifically for the quantification of allergenic residues in must and wine are described.
Highlights
Wine is a beverage resulting from the fermentation of grape must with appropriate processing and additives
Detection of egg white proteins (0.2 mg/L) wines fined with 20 g/hL; no detectable amounts of egg white proteins in wines fined with 4 g/hL
The results reported by Rolland et al were supported by those obtained by Kirschner et al [28], who performed a DBPCFC in five milk-allergic individuals with five experimental wines fined with potassium caseinate at a dose five times higher than that usually applied in commercial wines and did not observed any clinical reaction after consumption of 200–300 mL of fined wines
Summary
Wine is a beverage resulting from the fermentation of grape must with appropriate processing and additives. The diversity and quality of wine result from the grape variety, soil composition, location, climate and the enological processes used. Grapes, must and wine are susceptible to various defects that significantly influence consumer acceptability. Consumer perception is usually related to the product appearance, flavor, color and composition, including the content of alcohol, acids, etc. The use of several products is permitted during winemaking. Some of them are additives and are still present in bottled wine; others are normally removed after treatment and do not leave any residue in the final beverage (the so-called processing aids)
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