New laws introduced by the EU and Canada require mandatory labelling of allergens in wine. Egg whites are used as a fining agent in wine. Unless analysis of the wine following use of egg whites can prove its absence, the presence of egg must be indicated on the label.
We use an enzyme-linked immunosorbent assay (ELISA) to screen wine samples for the presence of egg residues. A negative result means you do not need to indicate the presence of egg on the label.
50mL sample required.