RESOLUTION OIV-SECSAN 709-2022

UPDATE TO THE RESOLUTION OIV/OENO 427/2010 ON CRITERIA FOR THE QUANTIFICATION OF ALLERGENS

THE GENERAL ASSEMBLY,

IN VIEW OF Article 2, paragraph 2 iv of the Agreement establishing the International Organisation of Vine and Wine,

AT THE PROPOSAL of the “Methods of Analysis” Sub-Commission,

CONSIDERING that the OIV’s activities are designed to help to protect consumer health and contribute to food safety,

CONSIDERING Resolution OIV-OENO-SECSAN 520-2014, “Code of good fining practices for wine to be applied in the use of proteinaceous wine fining agents with allergenic potential (casein and egg white)”,

CONSIDERING Resolution OENO-COMEX 502-2012, “Revision of the limit of detection and limit of quantification related to potentially allergenic residues of fining agent proteins in wine”,

Indicating that these criteria should be reconsidered according to the decisions of other international bodies,

Recognises that no specific methods for the determination of protein fining agents in wine have been defined and several ELISA methods are already available and applicable,

DECIDES to modify the Resolution OIV-OENO 427-2010, “Criteria for the methods of quantification of potentially allergenic residues of fining agent proteins in wine”, in particular Table 1, “Performance criteria for methods of analyses for potentially allergenic fining agent proteins in wine”, as follows, including the deletion of the part indicated below in bold and italics in the “Applicability” row.

Table 1: Performance criteria for methods of analyses for potentially allergenic fining agent proteins in wine