Identification of allergenic milk proteins markers in fined white wines by capillary liquid chromatography–electrospray ionization-tandem mass spectrometry

A method based on capillary liquid chromatography combined with electrospray ionization-tandem mass spectrometry (CapLC–ESI-MS–MS) for the detection and identification of casein deriving peptides in fined white wine is described. This is the first step towards the development of a liquid chromatography mass spectrometric method for the detection/identification of markers of potentially allergenic milk proteins used as wine fining agents. The method demonstrated to be capable of detecting some peptides arising from α and β casein (with the relative aminoacidic sequences elucidated) in extracts of white wine fined with casein at 100 and 1000 μg/mL. This MS based approach appears to be a useful tool for screening purposes as well as a confirmatory tool for the unequivocal identification of caseins in ELISA positive samples.