Additives and processing aids used in grape products : a new approach to protect allergic subjects

Since the prevalence of food allergy and intolerance is increasing in the world, several Food
Safety Authorities asked to improve the labeling to protect consumers suffering from these
diseases. New international Directives include alcoholic beverages making mandatory, also for
this category, the labeling of all ingredients with allergenic effects.
At present, there is no recognized protocol to perform studies capable to ensure the safety of
treated wines for allergic subjects. Between processing aids and additives used in enology, egg
and milk proteins are the most dangerous since the percentage of adults suffering from these
allergies cannot be ignored (more or less 0.3 % for both allergens). Moreover, other categories,
such as patients suffering from celiac disease, must be protected by negative effects of toxic
cereal derivatives. On these bases, the aim of this research was the identification of the most
suitable approach to evaluate the safety of wines treated with allergenic proteins, considering
different possible combinations with secondary fining agents.