Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Wine Barrel Contamination?
0

10 posts in this topic

Here's a link to a description of wine barrel making:

http://www.mastergardenproducts.com/barrelsmade.htm

Note the following toward the end:

"The cooper then finishes the assembly of his barrel. The body is set up and the heads fitted into the crozes that have been coated with a paste of wheat flour. Then comes the final hooping, put in place with a large mallet."

Anyone know if this matters? How could it not????

0

Share this post


Link to post
Share on other sites


Ads by Google:

I don't know anything about wine making, and never drink any wine (or other alcohol), because I simply hate the taste, and can't tolerate alcohol.

But it seems to me that it should matter that they coat the crozes (whatever those exactly are) with wheat flour, if it comes into direct contact with the wine.

0

Share this post


Link to post
Share on other sites

All I can reply with is that of all the celiacs I know who drink wine, none have ever suspected being glutened by it.

richard

0

Share this post


Link to post
Share on other sites

I was warned of this by a wine maker. It was either Kendall Jackson or Robert Mondavi, I can't remember which. They explained it to me when I called inquiring whether their wines were gluten free. I, however, have never gotten sick from wine. Well, not gluten sick anyway.

0

Share this post


Link to post
Share on other sites

I know that small home-grown wine makers in the US usually use stainless steel. I know the larger type wine makers use the barrels.I think I would be concerned if I was totally sensitive. This would be a good product to have checked out. We make & bottle our own wine so that way we have no issue with it. Winemaking is very simple...

mamaw

0

Share this post


Link to post
Share on other sites




More likely wine contamination problems could come from fining agents or sulphites in wines. After I was diagnosed with egg and dairy allergies, I learned the winemakers use gelatin or skim milk (casein) or egg whites or inorganic substances to 'purify' their wines. Those 'fining' agents attract foreign bodies and then sink to the bottom of the barrel before wine is poured off. However those who are sensitive to eggs or dairy can still react to stray proteins in the wines. 'Fining' is an 'industry' standard and few wineries will reveal which agents they consistently use. Even nonalcoholic wine makers use fining agents. The Ariel company uses both egg white and/or casein on a wine by wine basis. Also people who are sensitive to sulphites may react to sulphites in some wines.

However there are sulphite free wines available. Also there are 'vegan' or 'unrefined' wines which do not use organic fining agents like dairy, eggs or gelatin. I found 3 unrefined wines at my local Whole Foods, but those were each $10-15. That's pricey if you drink wine every night. However I had resigned myself to drinking sparkling apple juices and really missed wine before I found vegan wines.

BURDEE

0

Share this post


Link to post
Share on other sites

I react to small quantities of gluten, but have never had any problems with wine. I have not heard of any other celiacs having a gluten-related problem with wine. It is not something I worry about; I just consider wine a safe beverage choice.

0

Share this post


Link to post
Share on other sites

I am a frequent wine-drinker, and have no problems at all. In fact I worked for a winery for four years...I would think that the wheat-paste would not be a factor at all after the first fermentation....

0

Share this post


Link to post
Share on other sites
I am a frequent wine-drinker, and have no problems at all. In fact I worked for a winery for four years...I would think that the wheat-paste would not be a factor at all after the first fermentation....

Can you elaborate a little more on "after the first fermentation?" Thanks!

0

Share this post


Link to post
Share on other sites
Can you elaborate a little more on "after the first fermentation?" Thanks!

Wine barrels are reused for years (and by years, I mean decades, if they can get that). IIRC from the wine tours I've been on*, There is a active market for *old* barrels that are still in good condition. Old = good in wine, and wine barrels. :P They do get replaced for age eventually, and for damage more often, but they are used for a long time.

*I'm not a big wine fan - I dislike most wines. But I know a bunch of budding wine connosieurs, and have had two "friend-of-an-aquaintance"s with their own small wineries which have gotten me tours. For someone who doesn't drink wine, doesn't tour wineries, and doesn't go sampling or reading about wine much, I've learned more than I'd ever though I would about the process. :rolleyes:

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      103,608
    • Total Posts
      918,335
  • Topics

  • Posts

    • Blood results - odd
      My results were similar – Low ferritin but normal B12. Although my ferritin levels were low, my Iron serum levels were normal. So might be worth getting your iron levels checked out to see if you have any deficiency in Iron. Also I was deficient in Vitamin D, which is perhaps more of a problem in England rather than the US - Our milk isn’t supplemented with vit D and we obviously have less sunshine.
    • How do you know what's causing what?
      Hi Kam, If you are going to continue the celiac testing with an endoscopy, you need to keep eating gluten until it's done. It can be hard for vegetarians to keep their vitamin D levels up.   This Vitamin D  Council link has some good info on ways to boost your levels. https://www.vitamindcouncil.org/about-vitamin-d/
    • Blood results - odd
      Your ferritin was very low!  My result was a 2 when I was diagnosed.    I hard a hard time breathing and the fatigue was awful due to low hemoglobin levels.  But after going gluten free and taking iron for a few months, I quickly recovered from iron-deficiency anemia.  I still have hemologobin levels that are slightly below range due to Thalassemia which is genetic and my body has adjusted for it.   My B12 and folate levels are  super high.  My B12 is over 2000!  Yeah, I googled and ruled out cancers, etc.  Looks like some of us do not process man-made B12 often included in supplements.  I opted for natural sources of B-12 and folate and my levels have come down a bit.   Let us know your results.  Read the Newbie 101 section under "Coping" within this forum for tips.   Be patient.  It can take months, to years to feel good.  But it will happen!    
    • How do you know what's causing what?
      Welcome to the forum!   Well.....in theory you should be able to heal within a few months (grow new villi, etc.).  The reality is that it takes so much longer -- like a year or two (I kid you not!)  Why?  celiac disease can damage more than just the gut.  Depending on what was damaged (nerves, bones, etc) can impact healing time.  The gluten-free diet has a very steep learning curve.  It's not just giving up gluten.  It's avoiding cross contamination.  Becoming an expert in reading labels.  Learning to avoid foods processed on shared lines in a facility.  Then there are intolerances that most celiacs develop.  The most common ones is lactose.  Why?  The villi tips release the enzymes to digest lactose.  No villi tips?  Then you can not digest lactose.  Often this is temporary, but if you are one of the many adults in this world, you might already be lactose intolerant or might become so as you age.   Other intolerances that members often report include corn or soy.   Some celiacs react to oats, even gluten free.  So avoid oats for six months.  So, try cutting out dairy for a few days and see how you feel.  Then add in those items that have the least lactose:  hard cheese, butter, yogurt and see how you feel.   Avoid eating out for six months until you have seen some improvement.   Read our Newbie 101 thread under coping for more ideas!  Hope you feel better soon.   
    • Recovery diet, nutrition, leaky gut?
      I am having my endoscopy on Tuesday. I want to begin to heal my gut asap. I spent this morning in the ER with stabbing pain in my right shoulder blade, pain to the left of my belly button and vomiting. It's referred pain from my small intestine. I couldn't move or breathe hardly it hurt so bad. I NEED to get everything together to heal my gut asap. I don't want to ever go through this again. What are your recommendations? I've been reading a bit on leaky gut - anyone have good experience/links Or would the autoimmune diet be better? Are they one in the same? I know I am also reacting to casein and possibly potatoes. 
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

    • celiac sharon  »  cyclinglady

      Hello cycling lady, have you noticed my picture is showing up as you?  Have no idea why but it's rather disconcerting to see my picture and your words 😉  Do you know how to fix it?  You seem to have far more experience with this board than I do
      · 1 reply
    • Larry Gessner  »  cyclinglady

      Hi There, I don't know if there is a place for videos in the forum. I just watched "The Truth About Gluten" I think it is a good video. I would like to share it somewhere but don't know where it should go. Any help would be greatly appreciated.
      Here is the link if you have never watched it.
      https://youtu.be/IU6jVEwpjnE Thank You,
      Larry
      · 2 replies
    • ChiaChick  »  Peaceflower

      Hi Peaceflower, Just wanted to say thank you for the chat.
      · 0 replies
  • Who's Online (See full list)

    There are no registered users currently online

  • Member Statistics

    • Total Members
      60,707
    • Most Online
      1,763

    Newest Member
    Ree8080
    Joined