• Chemistry
  • Published 2009

Development of ELISA methods to detect the presence of milk and egg proteins in wine after fining

@inproceedings{Restani2009DevelopmentOE,
  title={Development of ELISA methods to detect the presence of milk and egg proteins in wine after fining},
  author={Patrizia Restani and Cinzia Ballabio and Maria Mottini and Chiara Tarantino},
  year={2009}
}
The clarification or fining of wine removes undesirable substances such as proteins and phenolic and tannin compounds that would cloud the wine and cause bitterness and astringency. Caseinates and ovalbumin have very useful fining properties, but their residues could represent a risk for allergic subjects. The methods developed are based on ELISA technique and have been applied expressly to wine matrix; they show sensitivity suitable to detect caseinates and ovalbumin in concentrations highly… CONTINUE READING