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[T.H.]

I was happy to see that wine from barrels sealed with gluten were finally tested. There is also some information on wine, oak barrels, sealing barrels with wheat and how common it is.

You can find the information here: http://www.glutenfre...g/blog.php?id=8

The good news is that the two tested wines were <10 ppm on the Competetive R5 Eliza and <5 ppm with the sandwich Eliza. The testers used both tests because the Competetive R5 is aimed at detecting pieces of gluten, which the sandwich Eliza is not as good at. "...both the Food and Drug Administration and the TTB believe that currently there are no validated methods available to accurately assess the gluten content of fermented products. This is because the competitive R5 ELISA has not been formally validated in a multi-laboratory ring trial."

I figure even with the slight uncertainty, these test results may come as good news for folks who are fine with foods that have gluten at the above concentrations. It's not 100% yet until they get the test validated, but still, very nice to get the information. :-)