Evaluation of the efficiency of enological procedures on lysozyme depletion in wine by an indirect ELISA method

Carsten Carstens, Marina Deckwart, Manuella Webber-Witt, Volker Schäfer, Lisa Eichhorn, Knut Brockow, Markus Fischer, Monika Christmann, Angelika Paschke-Kratzin

Research output: Contribution to journalArticlepeer-review

15 Scopus citations

Abstract

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.

Original languageEnglish
Pages (from-to)6247-6253
Number of pages7
JournalJournal of agricultural and food chemistry
Volume62
Issue number26
DOIs
StatePublished - 2 Jul 2014

Keywords

  • ELISA
  • allergenic residues
  • depletion
  • lysozyme
  • wine

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