Testing wine for allergenic substances

All wine sold in Australia must bear an advisory label if it has been produced using a processing aid, additive or other ingredient which is known to be derived from one of the major potential food allergens.

Australian scientists have conducted research to develop and establish sensitive assays to detect and measure allergenic proteins from commonly used processing aids in final bottled wine. Their research has recently been published in the Journal of Agricultural and Food Chemistry.

Specific enzyme-linked immunosorbent assays (ELISA) were developed for milk protein (casein), egg protein (ovalbumin), and peanut protein. The ELISA had lower limits of detection of 8, 1, and 8 ng/mL, respectively. More than 150 commercially-available bottled wines were tested by these ELISA, and only two returned positive results. Egg protein was detected in two red wines known to contain added whole eggs.

Reference: Rolland et al. 2008 Journal of Agricultural and Food Chemistry Vol. 56(2) pp. 349-354.