Table 6.
Studies reporting data on allergenic residues in wines fined with isinglass/fish gelatin.
| Type of Wines | Number of Wines | Fining Agent | Dose (g/hL) | Analytical Method | Results of the Study | Reference |
|---|---|---|---|---|---|---|
| EW | 4 | Isinglass Fish gelatine |
50, 250 mL 10 and 50 |
ELISA | No detectable amounts of fish gelatine/isinglass | [ 19] |
| CW | 23 | Isinglass | NS | DBPCFC Blood basophil activation |
Lack of anaphylaxis and basophil activation | [ 27] |
| EW | 5 | Isinglass Fish gelatine |
250 mL 50 g |
DBPCFC SPT |
Lack of anaphylaxis No skin reaction |
[ 28] |
| EW CW |
4 400 |
Isinglass NS |
20–25 NS |
ELISA Challenge in mice sensitized to isinglass |
Detection of isinglass in EW and CW Lack of anaphylaxis in sensitized mice |
[ 16] |
| EW CW |
8 60 |
Isinglass NS |
50, 250 mL ^ NS |
SDS-PAGE, Immunoblotting ELISA |
Detection of isinglass only in EW not treated with bentonite; No detectable amounts of isinglass in CW |
[ 39] |
EW = experimental wines; CW = Commercial wines; ELISA: enzyme-linked immunosorbent assay; DBPCFC: double-blind, placebo controlled food challenge; NS: not specified; SPT: skin prick test. ^ With/without bentonite.