New Allergen-Check kits for testing wine
Two new Allergen-Check ELISA kits, Ovalbumin-Check and Lysozyme-Check have been launched for detecting protein residues from finings in wine. In addition the validation of the Casein-Check kit has been extended to include both red and white wine. In Europe, Regulation No. 579/2012 applies to wine and wine fining agents derived from egg and milk. In determining whether egg and milk fining agents are still present in wine, they should not be found above a level of 0.25 mg per litre (parts per million, PPM). If egg or milk fining agents are absent or present below this level they are exempt from the allergen labelling requirements in Europe; whereas, they need to be declared if found at 0.25 mg/L (PPM) and above. The O.I.V. (International Organisation of Vine and Wine) has established the following requirements for ELISA method determinations: LOD of 0.25 mg/L (PPM), Lower Limit Of Quantitation of 0.50 mg/L (PPM) and a recovery rate of between 80% and 105%. The performance of the three Allergen-Check wine kits (Casein, Lysozyme and Ovalbumin) have been validated and fulfil the performance criteria of the O.I.V. Contact us to discuss your wine testing