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Food Science and Technology Vol. 13(2), pp. 137 - 151
DOI: 10.13189/fst.2025.130203
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Wine Production Sector in Albania: Determination of Trace Levels of Protein Fining Agents in Albanian Wines Through Enzyme-Linked Immunosorbent Assay/ELISA

Enkeleda Berberi ^1,*, Ilir Lloha ¹, Suada Lalaj ¹, Erjon Mamo莽i ¹, Ariola Devolli ², Albjona Veli ³, Erjola Kopali ¹, Nertil Xhaferaj ^3
1 Department of Food Science and Biotechnology, Faculty of Biotechnology and Food, Agricultural University of Tirana, Albania
² Department of Chemistry, Faculty of Biotechnology and Food, Agricultural University of Tirana, Albania
³ Department of Agri-Food Technology, Faculty of Biotechnology and Food, Agricultural University of Tirana, Albania

ABSTRACT

With a rich tradition well rooted in the country's cultural heritage, Albania's wine sector is dominated by an extensive array of native and imported grape species responsible for its unique wine taste. The sector has been expanding over the last few years with increased domestic consumption and more focus on standards of production as well as quality. Notwithstanding these developments, producers and consumers continue to have serious concerns about guaranteeing the safety and quality of wine, particularly with regard to allergenic residues from fining agents. The main aim of this study was to assess the current state of the Albanian wine industry by evaluating production practices and potential health risks associated with residual proteins from commonly used fining agents. Following a survey of 19 wineries, a total of 38 red and white wine samples from across Albania were analyzed using Enzyme-Linked Immunosorbent Assay (ELISA) to determine residual proteins from egg, milk, and fish-based fining agents. The results indicate that the wine industry is dominated by small family-owned wineries with most of the sales going to the local market. 尾-lactoglobulin and lysozyme were commonly detected in red wine samples at 4.1258 ppb and 8.5824 ppb concentrations, respectively. Casein was detected in 20% (n=4) of the red wines at a concentration of up to 0.1930 ppm, while ovalbumin was not detectable in all of the samples. This research is the first to investigate trace protein identification in Albanian wines and set the stage for subsequent studies to enhance product quality and safety. With the identification of residual proteins from fining agents' presence and concentration, this research implies potential allergic threats and provides winemakers with important information to enhance their processes and respond to consumers' safety requirements. Moreover, it is apparent in the findings that adherence to European Union allergen labelling laws, and Regulation No. 1169/2011 in particular, is a priority. With Albania looking to further solidify its presence in the global wine market, compliance with international safety and labeling standards will be crucial in enhancing export opportunities and expanding its market share.

KEYWORDS
Wine, Finning Agents, Allergens, Labelling, ELISA

Cite This Paper in IEEE or APA Citation Styles
(a). IEEE Format:
[1] Enkeleda Berberi , Ilir Lloha , Suada Lalaj , Erjon Mamo莽i , Ariola Devolli , Albjona Veli , Erjola Kopali , Nertil Xhaferaj , "Wine Production Sector in Albania: Determination of Trace Levels of Protein Fining Agents in Albanian Wines Through Enzyme-Linked Immunosorbent Assay/ELISA," Food Science and Technology, Vol. 13, No. 2, pp. 137 - 151, 2025. DOI: 10.13189/fst.2025.130203.

(b). APA Format:
Enkeleda Berberi , Ilir Lloha , Suada Lalaj , Erjon Mamo莽i , Ariola Devolli , Albjona Veli , Erjola Kopali , Nertil Xhaferaj (2025). Wine Production Sector in Albania: Determination of Trace Levels of Protein Fining Agents in Albanian Wines Through Enzyme-Linked Immunosorbent Assay/ELISA. Food Science and Technology, 13(2), 137 - 151. DOI: 10.13189/fst.2025.130203.