Adverse food reactions from consuming wine
Date
2015
Authors
Stockley, C.
Johnson, D.
Editors
Advisors
Journal Title
Journal ISSN
Volume Title
Type:
Journal article
Citation
Australian Journal of Grape and Wine Research, 2015; 21(Suppl. 1):568-581
Statement of Responsibility
C.S. Stockley and D.L. Johnson
Conference Name
Abstract
In the community, wine is sometimes considered responsible for adverse reactions. Commonly reported reactions to wine include skin flushing, itching and nasal congestion. A review of the literature was undertaken to identify adverse food reactions from wine, including those related to residues from egg, fish, milk, or nut processing aids and additives used in winemaking. Relatively limited literature was found reporting true allergic reactions following the ingestion of wine. This paper also examines what is known about the potential of egg, fish, milk, nut and other food proteins used in wine production to cause an allergic reaction to wine. It can be cautiously concluded that wine made with traditional proteinaceous processing aids, according to good manufacturing practice, poses little risk to the health of adult consumers with food allergies.
School/Discipline
Dissertation Note
Provenance
Description
Version of Record online: 22 SEP 2015
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Rights
© 2015 Australian Society of Viticulture and Oenology Inc.