Gluten is a protein found in some grains and cereal, notably wheat. Put simply, wine is generally classed as gluten free, because it is produced from grapes.
Most wines contain fewer than 20 parts per million gluten, which is a legal requirement in the UK and the US for food to be labelled as gluten free.
Above this level, producers would have to alert wine lovers on bottle labels. Gluten is a potential allergen, like sulphites.
Ageing and fining are two instances where gluten could come into contact with wine, but generally not at levels considered harmful to the majority of coeliac sufferers.
How can gluten get into wine during ageing?
‘Wine could be contaminated if the winemaking team uses flour-based paste to seal barrels,’ said Michael Apstein, MD, assistant professor of medicine at Harvard Medical School and a freelance wine writer.
Translated by Sylvia Wu / 吴嘉溦
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