Allergenic free

THE MAIN ALLERGENS CONTAINED IN WINE

Some consumers, after drinking a glass of wine, experience headaches, intestinal disorders, itching or asthma. These symptoms are the result of allergies and intolerances to some substances contained in the wine. As it pertains to food allergens, and on the basis of the relevant statutory provisions, sulphites and milk and egg derivatives are the main allergens found in wine.

As we know, sulphites are the by-product of sulfur, an important ally in preserving wine quality. If used in reduced doses, sulfur generally does not cause major problems, unless a consumer has hypersensitivity to it. Other substances that can be found result from the use of adjuvants or additives, such as egg lysozyme, egg proteins, milk caseins, albumin, and others. If any of these components are present in quantities greater than 0.25 mg/l, they must be declared on the label.

AEB’S ALLERGEN-FREE RANGE FOR VINIFICATION

Our company is attentive to the evolving needs of producers. For this reason, we created a line of fining agents for allergen-free wine, which ensure perfect clarification and do not require the “contains potential allergens” warning label. In order to reduce bitter taste notes and significantly attenuate wine astringency, we propose a fining agent for innovative wine which, in addition to the PVPP action, leverages the properties of ß-glucans and proteins extracted from the cell wall of Saccharomyces cerevisiae yeasts, and allowing the selective removal of oxidised polyphenols from wines.

Another preparation recommended for the clarification of white and rosé wines is a fining agent containing PVPP, whose purpose is to stabilise unstable polyphenolic components and adsorb marked yellow notes. Our range also includes a fining agent containing pure PVPP, bentonite and highly absorbing activated cellulose, a blend of products that allows an impeccable clarification without affecting the unique properties of vinified cultivars. Finally, we offer a stabilising fining agent conceived to soften red and new wines, suitable for making in a short time wines that have undergone strong maceration and come from varieties rich in tannic polyphenols.