 Abstract | The aim of this program of work was to determine the risk to consumers of consuming Australian wine that has been made with potentially allergenic compounds. To determine this we executed a number of studies. Sensitive and specific assays developed to detect and measure allergenic proteins from some traditionally and commonly used processing aids in bottled wine showed no residual egg, milk or peanut-related proteins in commercially-available Australian wine made according to good manufacturing practice. Individuals with a known allergy to these proteins also did not exhibit a clinically significant adverse allergic reaction on consumption of wine made with the egg, milk, fish and/or nut-derived proteins. In summary, the observed lack of adverse reactions induced by wines traditionally made using common food proteins according to good manufacturing practice suggests that wine poses a negligible risk of an adverse reaction for egg, milk, fish or nut allergic consumers. |
