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Occurrence 2016

Code of good fining practices for wine to be applied in the use of proteinaceous wine fining agents with allergenic potential (casein and egg white)

Homepage > Technical standards and documents > Good practices guidelines > Code of good fining practices for wine to be applied in the use of proteinaceous wine fining agents with allergenic potential (casein and egg white)

Document description

This document summarizes detailed information and arguments regarding: 1. the definition of good manufacturing / fining practices for wines; 2. criteria for methods of analysis available; and 3. background of scientific evidence. Some food allergen-derived fining agents are used in winemaking, however, the use of a food allergen-derived fining agent would only pose a risk to allergic consumers if protein from the food allergen is left behind in the wine at the end of the winemaking process. It is understood that under normal conditions of use, fining agents are added at the lowest level required to achieve the purpose of clarifying the wine, and that a filtration process is normally used at the end to separate the fining agents from the clarified wine. Also, when these kinds of best practices are followed, no detectable protein from the food allergen should be left behind in the wine. However, where best practices are not followed, such as where larger amounts of fining agents are used, or less rigorous methods are used at the end to separate the fining agent from the wine, then protein from the food allergen could be present in the wine and labeling could be required. Winemakers will have to be aware of the winemaking process that they are using to fine their wines and whether or not this process can result in protein from a food allergen being present in a wine.

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