Testing for Milk Allergens in Wine

As part of the fining process, wine manufacturers use caseins and caseinates to precipitate phenolics and other flavor-busters from wine. Although these agents, derived from bovine milk, are food grade and approved, the subsequent filtration and decanting steps may still leave sufficient traces to cause reactions in sensitized individuals. Since June 2012, European Union regulations Read the rest of this article

The post Testing for Milk Allergens in Wine appeared first on Accelerating Science.

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