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
All rights reserved by Future plc. No part of this publication may be reproduced, distributed or transmitted in any form or by any means without the prior written permission of Decanter.
Only Official Media Partners (see About us) of DecanterChina.com may republish part of the content from the site without prior permission under strict Terms & Conditions. Contact email@example.com to learn about how to become an Official Media Partner of DecanterChina.com.