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High Sensitivity allergen detection in wine samples

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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