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Table 1 Wines produced for the study. Concentrations of the fining agents used correspond to the ones used in commercial wines apart from w7 and w11 where agents were used at the highest possible concentrations.

From: Risk of allergic reactions to wine, in milk, egg and fish-allergic patients

Code

Type of fining agent

Final concentration of fining agent

w1

control for casein fined wines

(-)

w2

Casein

120 mg/lt

w3

Casein

150 mg/lt

w4

Casein

200 mg/lt

w5

Casein

350 mg/lt

w6

Casein

450 mg/lt

w7

Casein

1000 mg/lt

w8

control for egg & isinglass fined wines

(-)

w9

ovalbumin (egg white)

~50 mg/lt (~750 mg/lt)

w10

Isinglass

20 mg/lt

w11

Isinglass

60 mg/lt