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Proteins are minor constituents in wine. Most of the wine proteins derive from the grape, some are released from yeast or bacteria. The pathogenesis-related proteins represent the main proteins in all of the wines. Some of them are discussed as potential grape and wine allergens with the lipid transfer protein being the only officially accepted allergen in grapes. This protein could be identified in Portugieser and Dornfelder red wine, whereas its presence in white wine is rare. To investigate the allergenic potential, the lipid transfer protein was purified and biochemically and biophysically characterised. Structural analyses show similarity between the three potential wine allergens with known food allergens.

Proteine im Wein - Nahrungsmittelallergie durch Wein?