Collaborative Interlaboratory Studies for the Validation of ELISA Methods for the Detection of Allergenic Fining Agents Used in Wine According to the Criteria of OIV Resolution 427–2010 Modified by OIV–Comex 502–2012
| Autor: | Erica Bastiani, Patrizia Restani, Cinzia Ballabio, Laura Bolognini, Francesco Pavanello, Francesca Uberti, Francesca Gombac, Chiara Tarantino, Roberta Danzi |
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| Jazyk: | angličtina |
| Předmět: |
Wine
Chromatography food.ingredient Resolution (mass spectrometry) Chemistry Egg albumin food and beverages Applied Microbiology and Biotechnology Analytical Chemistry Elisa kit food White Wine Skimmed milk Food science Safety Risk Reliability and Quality Allergen labeling Safety Research Egg white Food Science |
| Zdroj: | Food Analytical Methods. 7(3):706-712 |
| ISSN: | 1936-9751 |
| DOI: | 10.1007/s12161-013-9741-2 |
| Popis: | The clarification or fining of wine removes undesired substances (mainly proteins, phenols, and tannins), which would roil the wine and cause bitterness and astringency. A common fining agent, egg white, can be directly added to wine through the inlet of a circulating pump, but more typically egg white comes as commercial preparation in powdered form (commercially named egg albumin). Skimmed milk or more frequently purified caseinates are used to remove bitterness and hardness of white wine and sherry. Both egg white and caseinates are fining agents with optimal enological properties, but their residues could represent a risk for subjects suffering from food allergy. The rules for allergen labeling were detailed in Directives 2003/89/EC, and Directive 2005/26/EC established a list of food ingredients provisionally excluded from labeling, that included wine fining agents. Extended till June 2012, wine labeling exemption can be now maintained only if (1) egg and milk derivatives are not used and cross-contamination is under control; and (2) wine clarified with such products is negative for the presence of residues using techniques with detection and quantification limits of 0.25 and 0.5 ppm, respectively. Analytical requirements were defined in the OIV resolution 427–2010 (OIV 2010) modified by OIV/COMEX 502–2012 (OIV 2012). On the basis of a previous experience, an interlaboratory collaborative trial was organized to validate a commercial ELISA kit designed to measure allergenic residues in red wine fined with egg white proteins. In the meantime, the performance of the commercial caseinate ELISA kit for white wine was rechecked according to the new limit of detection and limit of quantification values, recommended by OIV in 2012. The collaborative interlaboratory studies showed that both ELISA kits had good reproducibility, repeatability, and robustness in detecting residues of allergenic fining agents in wine, in good agreement with the requirements of the OIV resolution 427–2010 modified by OIV/COMEX 502–2012. |
| Databáze: | OpenAIRE |
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