Development of a micro UHPLC-HRMS/MS method for the absolute quantification of adjuvants in wine

Proteinaceous products are frequently employed as adjuvants during winemaking to improve the wine's clarity, color, flavor, and structural stability.For allergic subjects, the presence of this fining agent traces (such as egg albumen and animal gelatine) in the finished product poses a risk.For this reason, several Directives of European Union require the labeling of allergenic ingredients whenever if they are only used for food making, regardless of their level of inclusion.The International Organization of Vine and Wine (OIV) had first established the limit of detection (LOD) and quantification (LOQ) for milk and egg clarifiers for immunoassay at 0.25 mg/L and 0.50 mg/L, respectively (regulation 579/2012).Quantification of allergen traces in food can be achieved using different techniques, including PCR and ELISA, but both methods do not achieve the results that are promised by reference methods.EU legislation with the Council Directive 96/23/EC's implementation indicated MS techniques as best candidates for this purpose.