Abstract
During the winemaking are used technology coadjuvants, between them: albumin, caseinates and lysozyme. These compounds have great oenological properties, however, the presence of their residues can represent risks to people who are allergic to them because they are derived from eggs and milk. Mass spectrometry methods enables unambiguous determination of allergenic proteins at low levels in wines. Therefore, the aim of this study was to determine the concentrations of ovalbumin, alpha-casein, beta-casein and lysozyme in experimental wines treated with different concentrations of them by triple quadrupole liquid chromatography mass spectrometry with Jet Stream Electrospray Ionization (ESI). The wines were elaborated and treated with different concentrations of albumin, lysozyme and potassium caseinate. Bentonite and decantation were used for the removal of the fining agents. The quantification limits (LOQ) for ovalbumin, a-casein, b-casein and lysozyme were: 0.002 mg/L, 0.24 mg/L, 0.75 mg/L and 0.04 mg/L, respectively. Non residues of the proteins were identified in the experimental wines treated with the different amounts of potassium caseinate, albumin and lysozyme, analyzed in this study. These results provide an evidence of the absence of residues of caseinate, albumin and lysozyme in the concentrations tested in the wines if good treatment practices are followed.
Highlights
In EU Regulation 1308/2013 [1] in combination with OIV-COMEX 502–2012 [2] labeling is mandatory when there is presence of egg or milk residues above the limit (0.25 mg/L); in addition, according to the Comission Implementing Regulation (EU) N◦ 579/2012 [3], terms or a pictogram can be used to highlight the presence of allergens.The OIV adopted in 2014 a Code of good fining practices for wine to be applied in the use of proteinaceous wine fining agents with allergenic potential (Resolution OIV-OENO 520-2014) [4], specifying the steps to carry out the clarification and filtration process, avoiding residues of fining agents, with potential allergenic effect, which may be present
This study aims to determine the presence of residues of allergenic oenological coadjuvants in experimental wines treated with different concentrations of casein, albumin and lysozyme, by a triple quadrupole (QQQ) Electrospray Ionization (ESI)-LCMS
Most abundant ions of each protein were selected as protein markers to investigate the presence of the protein residues
Summary
In EU Regulation 1308/2013 [1] in combination with OIV-COMEX 502–2012 [2] labeling is mandatory when there is presence of egg or milk residues above the limit (0.25 mg/L); in addition, according to the Comission Implementing Regulation (EU) N◦ 579/2012 [3], terms or a pictogram can be used to highlight the presence of allergens.The OIV adopted in 2014 a Code of good fining practices for wine to be applied in the use of proteinaceous wine fining agents with allergenic potential (casein and egg white) (Resolution OIV-OENO 520-2014) [4], specifying the steps to carry out the clarification and filtration process, avoiding residues of fining agents, with potential allergenic effect, which may be present. In EU Regulation 1308/2013 [1] in combination with OIV-COMEX 502–2012 [2] labeling is mandatory when there is presence of egg or milk residues above the limit (0.25 mg/L); in addition, according to the Comission Implementing Regulation (EU) N◦ 579/2012 [3], terms or a pictogram can be used to highlight the presence of allergens. The efficacy of the fining agent will depend on the product used, the preparations, the method of addition, the dosage, pH, metal content, temperature, dissolved CO2 level and previous treatments in wines. Different analytical methods are proposed in the literature to quantify allergenic residues in wines based on immunoassay techniques and mass spectrometry [6,7,8,9,10,11,12,13,14,15,16]. ELISA tests have some disadvantages due to the presence of interfering compounds in the matrix [8], such as polyphenols in red wines, which interact with proteins and antibodies [6]
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