Allergenic Proteins in Enology: A Review on Technological Applications and Safety Aspects

Molecules

Elena Pe༚s²  Chiara di Lorenzo³  Francesca Uberti³  Patrizia Restani³  Susan E. Ebeler¹ 

[1] Institute of Food Science, Nutrition and Technology (ICTAN-CSIC), Juan de la Cierva 3, Madrid 28006, Spain; E-Mail;Institute of Food Science, Nutrition and Technology (ICTAN-CSIC), Juan de la Cierva 3, Madrid 28006, Spain; E-Mail:;Dipartimento di Scienze Farmacologiche e Biomolecolari, Università degli Studi di Milano, via Balzzaretti 9, Milano 20133, Italy; E-Mails:

关键词: winemaking;    food allergens;    allergenic residues;    fining agents;    egg proteins;    milk proteins;    isinglass;   

DOI  :  10.3390/molecules200713144

来源: mdpi

【 摘 要 】

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.

【 授权许可】

CC BY   
© 2015 by the authors; licensee MDPI, Basel, Switzerland.