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Research Article

Effect of Various Treatments and Filtration Methods on Eliminating Residues of Casein-based Fining Agents from Wine

Manuella Webber-Witt, Mariana Deckwart, Carsten Carstens, Lisa Eichhorn, Knut Brockow, Volker Schaefer, Angelika Paschke-Kratzin, Monika Christmann
Am J Enol Vitic. August 2015 66: 388-392; published ahead of print April 23, 2015 ; DOI: 10.5344/ajev.2015.14122
Manuella Webber-Witt
1Hochschule Geisenheim University, Center of Wine Research & Process Engineering of Beverages, Blaubachstr 19, D-65366 Geisenheim, Germany
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Mariana Deckwart
2University of Hamburg, Institute for Food Chemistry, Grindelallee 117, D-20146 Hamburg, Germany
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Carsten Carstens
2University of Hamburg, Institute for Food Chemistry, Grindelallee 117, D-20146 Hamburg, Germany
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Lisa Eichhorn
3Munich Technical University, Department of Dermatology and Allergology, Biedersteiner Str. 29, D-80802 Munich, Germany
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Knut Brockow
3Munich Technical University, Department of Dermatology and Allergology, Biedersteiner Str. 29, D-80802 Munich, Germany
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Volker Schaefer
1Hochschule Geisenheim University, Center of Wine Research & Process Engineering of Beverages, Blaubachstr 19, D-65366 Geisenheim, Germany
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Angelika Paschke-Kratzin
2University of Hamburg, Institute for Food Chemistry, Grindelallee 117, D-20146 Hamburg, Germany
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Monika Christmann
1Hochschule Geisenheim University, Center of Wine Research & Process Engineering of Beverages, Blaubachstr 19, D-65366 Geisenheim, Germany
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  • For correspondence: monika.christmann@hs-gm.de
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Abstract

Milk-based fining materials that are used during winemaking may trigger allergic reactions. If they are present in the final product and depending on a country’s legislation, these substances may have to be declared on the wine label. This labeling helps consumers with allergies avoid wines that may trigger their allergic symptoms. This study investigated the utility of several procedures for removing allergenic residues remaining in wine after the use of milk protein-containing fining agents. Winemaking practices are different depending on country and areas, and because of these different standards, a fining trial was conducted to study the efficiency of various filtration methods and of other treatments for reducing the levels of milk-derived allergens, even in a worst-case scenario involving the use of high amounts of fining agents. ELISA was used to detect milk proteins in wine, and in vivo allergy tests were also conducted. All filtration methods used in this study removed casein from both red and white wines to levels undetectable by the ELISA. Other removal methods evaluated in this study were equally efficient, apart from flash pasteurization or silica sol, when a large amount of casein was applied. However, an additional sterile filtration after flash pasteurization or silica sol fining decreased casein proteins to undetectable levels as well.

  • wine fining
  • casein
  • allergens
  • hidden allergens
  • filtration
  • flash pasteurization
  • ©2015 by the American Society for Enology and Viticulture
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Effect of Various Treatments and Filtration Methods on Eliminating Residues of Casein-based Fining Agents from Wine
Manuella Webber-Witt, Mariana Deckwart, Carsten Carstens, Lisa Eichhorn, Knut Brockow, Volker Schaefer, Angelika Paschke-Kratzin, Monika Christmann
Am J Enol Vitic.  August 2015  66: 388-392;  published ahead of print April 23, 2015 ; DOI: 10.5344/ajev.2015.14122

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Effect of Various Treatments and Filtration Methods on Eliminating Residues of Casein-based Fining Agents from Wine
Manuella Webber-Witt, Mariana Deckwart, Carsten Carstens, Lisa Eichhorn, Knut Brockow, Volker Schaefer, Angelika Paschke-Kratzin, Monika Christmann
Am J Enol Vitic.  August 2015  66: 388-392;  published ahead of print April 23, 2015 ; DOI: 10.5344/ajev.2015.14122
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