Studi diretti dell'ottimizzazione dei processi enologici di chiarifica effettuati con proteine allergeniche del latte e dell'uovo - vimall

Potassium caseinate and egg white proteins are

water-soluble fining agents

mainly used for white and red

wines, respectively. They flocculates because of the acidic pH when added to wine, where they bind

and mechanically remove

compounds responsible for turbidity. Caseinates and egg white proteins

have very useful oenological properties but their possible residues in wines could represent a risk for subjects suffering from food allergy.




This study considered the possible presence of antigenic residues in experimental and commercial wines fined with allergeic proteins associated, or not, with bentonites. Most samples were Italian wines. The most important physico-chemical characteristics of wine samples were determined to assess their possible role in promoting or hindering the elimination of allergenic residues.



The presence/absence of food allergens in wine samples was evaluate by three different methods: a) ELISA test; b) SDS-PAGE with Gromova staining and c) immunoblotting were membranes were incubated with specific anti-caseinate/egg white proteins antibodies.