ISBN 978-3-8439-3049-9

978-3-8439-3049-9, Reihe Lebensmittelchemie

Carsten Carstens
Immunologische und chemische Untersuchung allergener Weinbehandlungsmittel

147 Seiten, Dissertation Universität Hamburg (2016), Softcover, A5

Zusammenfassung / Abstract

Enological agents traditionally used in wine production include well-known food allergens like hen’s egg white proteins lysozyme, ovalbumin and cow’s milk casein. Potential residues of these enological agents in wine might pose a serious health thread to allergic individuals. Therefore, EU legislation requires the labelling of the allergenic agent, if present in the final product.

To allow for sensitive allergen analysis in wines, an indirect ELISA method was developed. Photometric, fluorometric, time-resolved fluorometric and luminometric detection methods were evaluated and optimized with respect to their sensitivity and applicability in said ELISA. Photometric and fluorometric detection methods yielded comparable detection limits and quantification ranges, whereas time-resolved fluorometric and luminometric detection methods were found to be significantly less sensitive. Additionally, different approaches towards establishing meaningful statistical characteristics for non-linear, heteroscedastic data progression are discussed and evaluated.

To gain knowledge about the fate of traces of enological agent proteins throughout the wine making process, model wines were treated with enological agents lysozyme, ovalbumin and casein, respectively and subjected to a range of different filtration techniques and other enological procedures. Samples drawn after every production step were analysed for allergenic protein residues by the developed ELISA method. Regarding lysozyme, bentonite fining was the only enological procedure that proved to be capable of reducing the allergenic residues below the detection limit of the ELISA method. For ovalbumin, depletion efficiencies were significantly higher, but results below the limit of detection were obtained only for sheet filtration. Lastly, casein residues above the limit of quantification weren’t detected for any of the enological procedures, with most results below the limit of detection as well.