title: Allergenic proteins in enology: a review on technological applications and safety aspects.
abstract: Proteinaceous products are widely used as fining agents during winemaking to remove unwanted insoluble particles and undissolved microscopic particles (colloidal material) from the must or wine to improve stability. Some of them (egg white, caseinates, and fish gelatine) have allergenic potential and the presence of their residues in the final product could represent a risk for allergic individuals. Moreover, lysozyme (an egg allergen) is included among wine additives to control the fermentation processes and avoid spoiling during winemaking. The aim of this paper is to review the experimental/clinical data on the use of allergenic products in enology and the measurement of relative risk for sensitized subjects. In addition, methods developed specifically for the quantification of allergenic residues in must and wine are described.
authors.affiliation: Institute of Food Science, Nutrition and Technology (ICTAN-CSIC), Juan de la Cierva 3, Madrid 28006, Spain. elenape@ictan.csic.es.
authors.forename: Elena
authors.initials: E
authors.lastname: Peñas
authors.affiliation: Dipartimento di Scienze Farmacologiche e Biomolecolari, Università degli Studi di Milano, via Balzzaretti 9, Milano 20133, Italy.
authors.forename: Chiara
authors.initials: C
authors.lastname: di Lorenzo
authors.affiliation: Dipartimento di Scienze Farmacologiche e Biomolecolari, Università degli Studi di Milano, via Balzzaretti 9, Milano 20133, Italy. uberti_francesca@libero.it.
authors.forename: Francesca
authors.initials: F
authors.lastname: Uberti
authors.affiliation: Dipartimento di Scienze Farmacologiche e Biomolecolari, Università degli Studi di Milano, via Balzzaretti 9, Milano 20133, Italy. patrizia.restani@unimi.it.
authors.forename: Patrizia
authors.initials: P
authors.lastname: Restani
mesh_terms: D000485:Allergens / Q000032:analysis / Q000737:chemistry; D005504:Food Analysis; D059022:Food Safety; D006801:Humans; D009113:Muramidase / Q000009:adverse effects / Q000032:analysis / Q000737:chemistry; D014920:Wine / Q000032:analysis*
chemical_list: D000485:Allergens; D009113:Muramidase
keywords: allergenic residues; egg proteins, milk proteins; fining agents; food allergens; isinglass; winemaking