Egg white clarification may be allergen issue

Egg white has traditionally been one of the ingredients used to clarify, or clear, wine prior to final bottling. It has been thought for some time that the amount of this processing aid left in the wine after the clarification is so small that it is not a significant, or even minor, allergen issue.

Now the European Food Safety Authority (EFSA) has concluded, after much review, that there is a potential for wine that has been clarified using egg white or related products can be a potential cause of allergic reactions.

The ingredient, ovalbumin and related products, is used mainly on high tannin wines, especially the reds. In tests done by, and for, the EFSA, few red wines sampled showed significant amounts of ovalbumin.

However, there were enough found, in sufficient quantities to give the EFSA the basis for it’s recent decision.

For more information, go to http://www.foodnavigator.com/Product-Categories/Food-safety-and-labelling/Egg-white-clarified-wine-still-poses-allergy-risk-EFSA-concludes