Many studies have dealt with fining treatments, focusing on their impact on phenolic precipitation or sensory properties of the treated wines. Previous articles suggested the presence of soluble complexes with tannins and fining proteins, and probably wine polysaccharides too. However, no study has quantified these possible protein residues in wine. The analyses performed on a model red wine to highlight the residual fining proteins were the measurement of viscosity, the quantification of amino acid/proteins of the samples and the radioactivity of the supernatants obtained after fining with a radioactive protein. This work has clearly shown, both qualitatively and quantitatively, the presence of fining residues in a model red wine that had been fined with a gelatin and two hydrolyzed plant proteins. These results have significant implications, yet to be confirmed with commercial fining agents and ‘real’ wines for allergen residues in treated wines.

许多研究都涉及精制处理，着重于其对处理过的葡萄酒的酚类沉淀或感官特性的影响。先前的文章提出了与单宁酸和澄清蛋白的可溶性复合物的存在，可能还包括葡萄酒多糖。但是，尚无研究量化葡萄酒中这些可能的蛋白质残留量。在模型红酒上进行的分析以突出残留的澄清蛋白，包括粘度的测量，样品氨基酸/蛋白的定量以及用放射性蛋白澄清后获得的上清液的放射性。这项工作从质量和数量上都清楚地表明，在用明胶和两种水解植物蛋白精制的模型红酒中，存在澄清残留物。这些结果具有重大意义，