Macrowine 2021
IVES 9 IVES Conference Series 9 Fining-Derived Allergens in Wine: from Detection to Quantification

Fining-Derived Allergens in Wine: from Detection to Quantification

Abstract

Since 2012, EU Commission approved compulsory labeling of wines treated with allergenic additives or processing aids “if their presence can be detected in the final product” (EU Commission Implementing Regulation No. 579/2012 of 29 June 2012). The list of potential allergens to be indicated on wine labels comprises sulphur dioxide and milk- and egg- derived fining agents, including hen egg lysozyme, which is usually added in wines as preservative. In some non-EU countries, the list includes gluten, tree nuts and fish gelatins. With the exception of lysozyme, all these fining proteins were long thought to be totally removed by subsequent winemaking processings (e.g. bentonite addition). Suitable methods to detect and quantify potential residual allergens are necessary to ensure compliance with legislation. ELISA kits are routinely used to ensure the absence of allergenic proteins in wines, since they are easy to perform. The required LOD and LOQ for milk and egg products with ELISA methods are 0.25 ppm and 0.5 ppm (OIV Comex 502- 2012). In a recent paper (1), no detectable egg white protein residue was found in red wines by ELISA, even when coadiuvant was added at 660 ppm, without following bentonite treatment. In 2011, a clinical survey (2) reported that, although no allergen residue was detected by ELISA kits in the fined wines, positive skin prick test reactions and basophil activation to the treated wines were observed in the majority of patients with allergy to milk, egg or fish, correlating with the concentration of the fining agents used. From these findings, some uncentainty about the safety of wines certified as “allergen-free” through ELISA methods can exist. More recently, mass spectrometry have been proposed, mainly as a confirmatory method of results from ELISA. The two main drawbacks for MS-based methods, especially in the past, were insufficient LOD and LOQ, and high costs. At present, some methods with competitive performance and linearity have been set up for milk and egg protein based fining aids. Aim of the present presentation is to review the different approaches in the detection of allergenic residues in wines, including recent metrological approaches, and development of innovative biosensors. Preliminary data on MS-based method that is currently being developed in our laboratory will be presented, as well future perspectives on the topic and possible implications for consumers health, safety and ethical preferences.

1- Uberti F., et al. Immunochemical investigation of allergenic residues in experimental and commercially-available wines fined with egg white proteins. Food Chem. 2014;159:343-52. 2- Vassilopoulou E., et al. Risk of allergic reactions to wine, in milk, egg and fish-allergic patients. Clin Transl Allergy. 2011;1:10.

Publication date: May 17, 2024

Issue: Macrowine 2016

Type: Poster

Authors

Maria Gabriella Giuffrida*, Cristina Lamberti, Daniela Gastaldi, Laura Cavallarin, Marzia Giribaldi

*ISPA

Contact the author

Tags

IVES Conference Series | Macrowine | Macrowine 2016

Citation

Related articles…

Sensory definition of green aroma concept in red French wines. Evidence for the contribution of novel volatile markers

The aromatic complexity of a wine results from the perception of the association of volatile molecules and each aroma can be categorized into different families. The “green” aromas family in red wines has retained our attention by its close link with the fruity perception. In that study, the “green” olfactory concept of red wines was considered through a strategy combining both sensory analysis and hyphenated chromatographic techniques including HPLC and MDGC (Multidimensional Gas Chromatography). The aromatic space of this concept was specified by lexical generation through a free association task on 22 selected wines by a panel of wine experts. Then, 70 French red wines were scored on the basis of the intensity of their “green” and “fruity” attributes.

Correlations between sensory characteristics and colloidal content in dry white wines

Must clarification is an important step occurring just after grape extraction in the elaboration of white wine, consisting in a solid-liquid separation. Traditionally, low must turbidity, around 50-150 NTU, is generally reached in white winemaking in order to prevent reductive aromas and facilitating alcoholic fermentation. Alternatively, a higher turbidity (300 NTU or above) can be sought for reasons such as a better expression of grapes identity (terroir), or for getting a must matrix that could supposedly lead to wines having greater ageing potential.

Modulating role of SO2 in white wine protein haze formation

Despite the extensive research performed during the last decades, the multifactorial mechanism responsible for the white wine protein haze formation is not fully characterized. Herein, a new model is proposed, which is based on the experimental identification of sulfur dioxide as a major modulating factor inducing wine protein haze upon heating. As opposed to other reducing agents, such as 2-mercaptoethanol, dithiothreitol and tris(2-carboxyethyl)phosphine hydrochloride (TCEP), the addition of SO2 to must/wine upon heating cleaves intraprotein disulfide bonds, hinders thiol-disulfide exchange during protein interactions and can lead to the formation of novel inter/intraprotein disulfide bonds. Those are eventually responsible for wine protein aggregation which follows a nucleation-growth kinetic model as shown by dynamic light scattering [1].

Chemical markers in wine related to low levels of yeast available nitrogen in the grape

Nitrogen is an important nutrient of yeast and its low content in grape must is a major cause for sluggish fermentations. To prevent problems during fermentation, a supplementation of the must with ammonium salts or more complex nitrogen mixtures is practiced in the cellar. However this correction seems to improve only partially the quality of wine [1]. In fact, yeast is using nitrogen in many of its metabolic pathways and depending of the sort of the nitrogen source (ammonium or amino acids) it produces different flavor active compounds. A limitation in amino acids can lead to a change in the metabolic pathways of yeast and consequently alter wine quality.

To a better understanding of the impact of vine nitrogen status on volatile thiols from plot to transcriptome level

Volatile thiols contribute largely to the organoleptic characteristics and typicity of Sauvignon blanc wines. Among this family of odorous compounds, 3-sulfanylhexan-1-ol (3SH) and 4-methyl-4-sulfanylpentan-2-one (4MSP) have a major impact on wine flavor. These thiols are formed during alcoholic fermentation by the yeast from odorless and non-volatile precursors found in the berry and the must. The effect of vine nitrogen status on 3SH and 4MSP in Sauvignon blanc wine and on the glutathionylated and cysteinylated precursors of 3SH (Glut-3SH and Cys-3SH) was investigated in this study.