Carstens Carsten, Deckwart Marina, Webber-Witt Manuella, Schäfer Volker, Eichhorn Lisa, Brockow Knut, Fischer Markus, Christmann Monika, Paschke-Kratzin Angelika
Institute for Food Chemistry, Hamburg School of Food Science, University of Hamburg , Grindelallee 117, 20146 Hamburg, Germany.
J Agric Food Chem. 2014 Jul 2;62(26):6247-53. doi: 10.1021/jf405319j. Epub 2014 Jun 20.
Potential residues of the potent allergen lysozyme used as a microbial stabilizing agent in wine production might pose a serious health thread to susceptible individuals. Therefore, EU legislation requires the labeling of the allergenic agent, if it is present in the final product. To allow for product testing, an indirect ELISA method to be specifically used in wine analysis was developed and validated. Furthermore, trial wines treated with defined amounts of lysozyme were subjected to an array of different filtration and other enological processing regimes in order to evaluate their potential to deplete the allergen content of the wines. By these means, processing methods ought to be identified that can be integrated in a good manufacturing practice guideline to enable wine producers to utilize lysozyme in their cellars and still provide wines free of allergenic residues. However, among the enological procedures under scrutiny, only bentonite fining proved to be capable of significantly reducing the allergenic residues.
在葡萄酒生产中用作微生物稳定剂的强效过敏原溶菌酶的潜在残留，可能会对易感个体构成严重的健康威胁。因此，欧盟立法要求，若最终产品中存在致敏剂，则需进行标注。为便于产品检测，开发并验证了一种专门用于葡萄酒分析的间接酶联免疫吸附测定（ELISA）方法。此外，用规定量溶菌酶处理的试验葡萄酒经过一系列不同的过滤及其他酿酒工艺处理，以评估其降低葡萄酒中过敏原含量的潜力。通过这些方法，应确定能够纳入良好生产规范指南的加工方法，以使葡萄酒生产商能够在酒窖中使用溶菌酶，同时仍能提供无过敏原残留的葡萄酒。然而，在所审查的酿酒工艺中，只有膨润土澄清法被证明能够显著减少过敏原残留。
