RT Journal Article
SR Electronic
T1 Effect of Various Treatments and Filtration Methods on Eliminating Casein Fining Agent Residues of Wine
JF American Journal of Enology and Viticulture
JO Am. J. Enol. Vitic.
FD American Society for Enology and Viticulture
SP ajev.2015.14122
DO 10.5344/ajev.2015.14122
A1 Manuella Webber-Witt
A1 Mariana Deckwart
A1 Carsten Carstens
A1 Lisa Eichhorn
A1 Knut Brockow
A1 Volker Schaefer
A1 Angelika Paschke-Kratzin
A1 Monika Christmann
YR 2015
UL http://www.ajevonline.org/content/early/2015/04/24/ajev.2015.14122.abstract
AB Fining materials derived from milk that are used during wine making processes may present the possibility to trigger allergic reactions. Depending on the legislation of each country, these substances should be declared on the wine label if present in the final product. Label information enables consumers with allergies to avoid food and beverages that may trigger their allergic symptoms. This study investigated whether technological procedures could be used to avoid allergic residues remaining in wine, after the use of fining agents containing milk protein. As there is no standard for the methodology of winemaking practices, a fining trial was conducted to study the influence of various filtration methods, along with other treatments, and its efficiency on reducing these possible allergens, even in a worst case scenario. The method of detection used was ELISA, and in vivo tests were also conducted. Casein is removed from both red and white wines to undetectable levels by all methods of filtration used in this study. Further methods evaluated in this study are just as efficient, apart from flash-pasteurization or silica sol when an exaggerate dosage is applied on worst case scenario. However, this study shows that an additional sterile filtration after flash-pasteurization or silica sol fining decreases casein proteins to undetectable levels as well.