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Lysozyme in wine: A risk evaluation for consumers allergic to hen's egg

Weber, Patrick, Kratzin, Hartmut, Brockow, Knut, Ring, Johannes, Steinhart, Hans, Paschke, Angelika
Molecular nutrition & food research 2009 v.53 no.11 pp. 1469-1477
eggs, hens, humans, lysozyme, proteins, red wines, risk, risk assessment, skin tests, white wines, winemaking
Lysozyme used in wine production could present a risk for consumers allergic to hen's egg. Thus, precautionary labeling of lysozyme on wines has been adopted within the European Community by updating Annex IIIa by Directive 2007/68/EC on November 27, 2007. Since no scientific data is known about the actual amounts and risks of lysozyme in wines, various in vitro efforts and skin prick tests were applied in this study to evaluate the presence of lysozyme in wines and the reactivity of those residues in allergic individuals and to fulfill the claim of updating Annex IIIa announced in Directive 2003/89/EC. Depending on the wine's color (red or white wine) and fining with bentonite, which is known as an important step to remove unstable proteins mainly from white wines, diverse results were obtained concerning the amounts of lysozyme in finished wines and their in vitro and in vivo reactivity in humans allergic to hen's egg.