RT Journal Article SR Electronic T1 Determination of Residual Egg White Proteins in Red Wines during and after Fining JF American Journal of Enology and Viticulture JO Am. J. Enol. Vitic. FD American Society for Enology and Viticulture SP ajev.2011.10037 DO 10.5344/ajev.2011.10037 A1 Markus Lacorn A1 Christian Gößwein A1 Ulrike Immer YR 2011 UL http://www.ajevonline.org/content/early/2011/05/02/ajev.2011.10037.abstract AB Methods are needed for detecting allergenic proteins in wine after fining processes, both for legal requirements and to estimate any risk for allergic individuals. One of the most important allergens in this case is the protein fraction from egg white. The efficacy of use of a commercial egg protein detection kit was evaluated using wines spiked with egg protein. For calibration, a whole egg powder reference material was used. There were no matrix effects and the detection limit was 0.27 mg whole egg powder/L. The intra- and inter-assay coefficients of variation were 7.3 % and 11.9 %, respectively. Recoveries of different egg preparations in spiked red wine were between 80 % and 110 %. A field study showed different concentrations of egg during fining but no detectable or low values of about 1 mg/L or less in the bottled wine.