OIV – 19/03/2012 –Last Saturday, in Paris, the representatives of the 45 sovereign states that make up the International Organisation of Vine and Wine, the reference intergovernmental organisation with regards the vine, grapes and vitivinicultural products unanimously adopted a resolution that, taking into account technological progress, reduces the limit of detection and the limit of quantification of the methods for detecting potentially allergenic residues of fining agent proteins in wine by half.
Natural substances such as caseine (present in milk and cheese), ovalbumine or lysozyme (present in egg whites) may potentially be used to fine wine in order to clarify it. In turn, different methods of analysis can be used to determine whether or not these elements are present in the wine.
In order to standardise the existing criteria which are used to establish a minimum threshold for determining whether or not potentially allergenic residues of fining agent proteins are present in wine, the OIV has adopted the resolution OIV/COMEX 12/502. This resolution modifies the resolution OIV/OENO 427/2010, adopted by the OIV General Assembly in Tblissi (Georgia) in 2010 that details the criteria with which the methods of analysis must comply to determine fining agents in wine for official purposes.
The OIV thus fulfils one of its most important missions: that of helping to protect consumer health and contributing to food safety, through its scientific expertise.
The new threshold values for the limit of detection and the limit of quantification for the methods for detecting potentially allergenic residues in wine, contained in the resolution OIV/COMEX 12/502 are as follows:
|
Limit of Detection |
(expressed in mg/L) ≤ 0.25 |
|
Limit of Quantification |
(expressed in mg/L) ≤ 0.5 |
Links:
Resolution OIV/COMEX 12/502: [FR] [EN] [IT] [ES] [DE]
Resolution OIV/OENO 427/2010 (for reference): [FR] [EN] [IT] [ES] [DE]
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