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Wine Barrel Contamination?

faegan

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faegan Contributor
faegan
Posted

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

Open Original Shared Link

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????

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Ursa Major Collaborator
Ursa Major
Posted

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.

lovegrov Collaborator
lovegrov
Posted

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

Guhlia Rising Star
Guhlia
Posted

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.

mamaw Community Regular
mamaw
Posted

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

burdee Enthusiast
burdee
Posted

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

psawyer Proficient
psawyer
Posted

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.

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DingoGirl Enthusiast
DingoGirl
Posted

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....

faegan Contributor
faegan
Posted
  • Author
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!

tarnalberry Community Regular
tarnalberry
Posted
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:

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      Good evening @EssexMum You are quite right to be concerned about this situation.  Once diagnosed as coeliac, always a coeliac, and the way to heal  is through adopting and sticking to a strict gluten diet. That said... I have travelled twice to France since my diagnosis, firstly in May 2013 and again in August 2019.   My spoken French isn't bad, and whilst there I tried my best to explain my needs to chefs and catering staff, and I read labels very carefully when shopping in supermarkets, but both times I came away with worsening gastric symptoms and pain. Interestingly,  after the second holiday, my annual coeliac review took place the following month and although I'd been very careful to avoid gluten all year, thanks to that August holiday my coeliac antibodies were elevated,  Clearly I hadn't been imagining these symptoms and they must have been caused by gluten sneaking in somehow. When I spoke to my gastroenterologist on my return, who is an excellent doctor, he told me with a smile that this was a very common experience in France among his patients, and not to worry too much about it! In fact, before we went away in May 2013, which was just after I had been formally diagnosed, he told me not to even bother trying to adopt a gluten free diet until I returned, knowing what France was like, but I was feeling so awful at that time I ignored his advice and at least tried to make a start with it. (I ought to say - both these visits were some time ago, so perhaps things are a lot better there now.) So what to do?  I would say at least try to explain to catering staff the situation - they should be able to rustle up a plate of cheese, boiled eggs, tuna, salad and fruit, and if things like crackers and gluten-free pot noodle or oats can be packed in the UK, those can be produced at mealtimes.    Of course, most larger supermarkets in France do now cater for coeliacs, but when I was last there the the choice wasn't as wide a range as we have in the UK but I think that is partly because the French like to cook from scratch, whereas our gluten-free aisles have quite a lot of dried or pre-baked goods in them/convenience foods, because I think we as a nation tend to use them more. I would be worth doing a bit of research on the internet before the trip, - the words you want are 'sans gluten'.  I've just googled 'sans gluten Disney Paris" and this came up.  I do hope at least some of this is of help. https://www.tripadvisor.co.uk/Restaurants-g2079053-zfz10992-Disneyland_Paris_Ile_de_France.html  Whatever befalls in France, at least your stepdaughter can resume her usual diet on her return. On a related tack, would you be happy to post any positive findings/tips upon her return - it might be of use to others travelling to Disneyland Paris with children in future? Cristiana
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