Fining agents such as casein or egg ovalbumin are used for the clarification of wine. They are stirred into the wine samples to form agglomerates with suspended parti- cles, that deposit at the bottom. Even though the sediment is separated, casein can still be found in trace amounts (< 2 ppm). This is problematic as casein as well as egg ovalbumin can act as allergens. Therefore, highly sensitive analysing methods are necessary.
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