Evaluation of the Efficiency of Enological Procedures on Lysozyme Depletion in Wine by an Indirect ELISA Method

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.

Detection of Allergenic Lysozyme during Winemaking with an Electrochemical Aptasensor

“…High efficiency of bentonite treatment for removing the lysozyme was also observed by Carstens et al. . In their study, white wines treated with 500 mg.L −1 lysozyme, contained after a treatment with 2 g.L −1 bentonite only 36±8.1 mg.L −1 lysozyme, furthermore this amount was totally removed by subsequent sterilization filtration .…”

“…. In their study, white wines treated with 500 mg.L −1 lysozyme, contained after a treatment with 2 g.L −1 bentonite only 36±8.1 mg.L −1 lysozyme, furthermore this amount was totally removed by subsequent sterilization filtration . Another study has found that in white wines the efficiency of lysozyme was related to the amount used and depends strongly on the specifics of the winemaking technological process .…”

New SPR-based methods for analysis of allergenic agents used in wine treatment

“…This model is often used for calibration in immunoassays since it is both flexible and reliable [20].…”

Bioanalytical Methods for Food Allergy Diagnosis, Allergen Detection and New Allergen Discovery

“…Especially, it concerns industrial food products with unexpected allergen cross-contamination, for instance, by wash waters in vegetable processing industry [65]. Or it can be a planned allergen addition, which is not obvious for the consumers, like the supplementation of milk and egg proteins as fining reagents in white wines [66,67] and lysozyme as a microbial stabilizing component for all types of wine [68]. To realize a proper food quality control and labeling, efficient and sensitive analytical techniques are required for the detection of known and new allergens in various matrices.…”