Uberti Francesca, Danzi Roberta, Stockley Creina, Peñas Elena, Ballabio Cinzia, Di Lorenzo Chiara, Tarantino Chiara, Restani Patrizia
Dipartimento di Scienze Farmacologiche e Biomolecolari, Università degli Studi di Milano, via Balzaretti 9, 20133 Milano, Italy.
Unione Italiana Vini, via San Vittore al Teatro 3, 20123 Milano, Italy.
Food Chem. 2014 Sep 15;159:343-52. doi: 10.1016/j.foodchem.2014.03.025. Epub 2014 Mar 17.
Proteinaceous egg whites are widely used as a fining agent during the production of red wines. Residues of egg white in the final wine could present a risk for individuals allergic to eggs. This study investigated the presence of allergenic residues in both red and white wines fined with egg whites. Experimental and commercially available wines fined with egg whites, with or without subsequent bentonite fining, were studied. Unfined wines were used as negative controls. The physicochemical characteristics of each wine were determined to assess their possible role in enhancing or hindering the elimination of allergenic residues from wine. The amount of egg white protein residues was investigated both by a specifically developed/validated ELISA test and by immunoblotting. Both immunochemical tests used the same anti-total egg white protein antibody and were highly sensitive to the allergen. No egg white protein was detected in the wines studied in either immunochemical test, irrespective of the physicochemical characteristics of the wine, the type and dosage of the fining agent and the oenological process used. The risk of adverse reactions in egg-allergic individuals should therefore be considered negligible, but the exemption from labelling should be allowed only when the absence of residues is confirmed by analytical controls.
在红葡萄酒生产过程中，蛋白质类蛋清被广泛用作澄清剂。最终葡萄酒中的蛋清残留可能会给对鸡蛋过敏的个体带来风险。本研究调查了用蛋清澄清的红葡萄酒和白葡萄酒中致敏性残留的存在情况。研究了用蛋清澄清的实验性葡萄酒和市售葡萄酒，有无后续膨润土澄清处理。未澄清的葡萄酒用作阴性对照。测定每种葡萄酒的理化特性，以评估它们在增强或阻碍葡萄酒中致敏性残留消除方面的可能作用。通过专门开发/验证的酶联免疫吸附测定（ELISA）试验和免疫印迹法研究蛋清蛋白残留量。两种免疫化学试验均使用相同的抗全蛋清蛋白抗体，且对过敏原高度敏感。在所研究的葡萄酒中，无论葡萄酒的理化特性、澄清剂的类型和用量以及所采用的酿酒工艺如何，两种免疫化学试验均未检测到蛋清蛋白。因此，对鸡蛋过敏个体产生不良反应的风险应被视为可忽略不计，但只有在通过分析控制确认无残留时才允许免于标签标注。
