Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Wheat Used To Make Barrels

dws

By dws
in Coping with Celiac Disease

Recommended Posts

dws Contributor
dws
Posted

I was doubting that wine,whiskey,rum,etc. barrels were held together by wheat containing glue as I had heard. The pieces really aren't glued together I thought, so I went to a couple of web sites to see what was what. I found out, much to my horror, that though the staves (planks) are not glued together, when the heads are set into the ends of the barrel, the groove they fit into is coated with a wheat paste. I was wondering if anyone had looked into whether or not this is still common practice. It seems like an alternative material could be used to seal the heads. Cooperage (barrel making) is a time honored tradition and I fear that the wheat is probably still used. Has anyone researched this already? I figured I would check in before going through the trouble of contacting barrel companies myself. Maybe the industry could use a little pressure to make minor change that would mean a lot to some of us.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Chad Sines Rising Star
Chad Sines
Posted

I have no concrete evidence, but I have read that this is outdated and only something that is used in some European producers.

psawyer Proficient
psawyer
Posted

We have heard this many times.

None of the major organizations concerned with gluten list wine as a concern. The Gluten Intolerance Group (GIG), the Celiac Sprue Association (CSA), the Canadian Celiac Association (CCA)--none of them mention wine as a concern. I am strongly inclined to believe that if this was a real issue, at least one of them would be warning us about it--if not all of them.

Enjoy your oak barrel aged wine. I do.

dws Contributor
dws
Posted
  • Author

I have no concrete evidence, but I have read that this is outdated and only something that is used in some European producers.

Well, maybe it would be worth my time to check in with a few barrel makers just to lay this to rest. Pusser's Rum is something I have been wanting to try again, but I have never gotten any response from them re gluten issues. I wonder if they are one of those European companies that still uses the wheat. A lot of history and tradition behind that Rum. Sure tastes good though.

Mateto Enthusiast
Mateto
Posted

I doubt it. Wine barrels here are just held by plastic and metal. 'Tis all.

psawyer Proficient
psawyer
Posted

Well, maybe it would be worth my time to check in with a few barrel makers just to lay this to rest. Pusser's Rum is something I have been wanting to try again, but I have never gotten any response from them re gluten issues. I wonder if they are one of those European companies that still uses the wheat. A lot of history and tradition behind that Rum. Sure tastes good though.

Go for it. I stand by my statement that if this was a real concern, you would be joined by the groups I mentioned (and others) in raising this as a concern. Until one of them picks up on a worry, barrels will not be on my watch list.

deb445 Rookie
deb445
Posted

I was doubting that wine,whiskey,rum,etc. barrels were held together by wheat containing glue as I had heard. The pieces really aren't glued together I thought, so I went to a couple of web sites to see what was what. I found out, much to my horror, that though the staves (planks) are not glued together, when the heads are set into the ends of the barrel, the groove they fit into is coated with a wheat paste. I was wondering if anyone had looked into whether or not this is still common practice. It seems like an alternative material could be used to seal the heads. Cooperage (barrel making) is a time honored tradition and I fear that the wheat is probably still used. Has anyone researched this already? I figured I would check in before going through the trouble of contacting barrel companies myself. Maybe the industry could use a little pressure to make minor change that would mean a lot to some of us.

I haven't done any major research - from what I recall, new labeling for wine will come into effect (in Canada) this August - and (if I remember correctly) it will include information about how wine is filtered also (e.g. using egg, fish parts). I have receieved some flack from people who claim that I haven't had a gluten reaction to wine - but I dismiss them. There are some wines I avoid, and some that I can consume safely. It's been a matter of trial & error for me, being as sensitive as I am. I know when I've been "hit". If you haven't had a reaction, I wouldn't worry about it. Enjoy!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


JNBunnie1 Community Regular
JNBunnie1
Posted

I have said before, I watched an episode of Dirty Jobs, with Mike Rowe, where he visited a cooperage associated with a particular winery, and they were sealing the barrels with wheat paste. This was most definitely in the US. Also most definitely in the past ten years. I do not recall the name of the winery, although I would imagine getting in touch with Discovery they'd be happy to tell us. I will do so and let you all know.

I suppose it's possible this is the only cooperage in the US that still does this. I'm not sure what the probability of that is though.

GFinDC Veteran
GFinDC
Posted

I haven't done any major research - from what I recall, new labeling for wine will come into effect (in Canada) this August - and (if I remember correctly) it will include information about how wine is filtered also (e.g. using egg, fish parts). I have received some flack from people who claim that I haven't had a gluten reaction to wine - but I dismiss them. There are some wines I avoid, and some that I can consume safely. It's been a matter of trial & error for me, being as sensitive as I am. I know when I've been "hit". If you haven't had a reaction, I wouldn't worry about it. Enjoy!

That's great that Canada is doing something about revealing the agents used for "fining" the wine. It's about time someone did. There was a story about some French vineyards using cow blood derived proteins to fine their wines a couple years ago. The concern then was possible mad cow disease contamination.

RL2011 Rookie
RL2011
Posted

Here is an interesting read on the subject of gluten in wine. Open Original Shared Link

I suggest reading the replies to this blog also. For disclosure purposes, I drink wine and will continue to do so.

EDIT (added): It is my opinion that wine is safe and I am not suggesting that anyone should be concerned about gluten in wine. It is just interesting to learn...

cap6 Enthusiast
cap6
Posted

Last summer I stayed at Triple creek Ranch in Montana for a wine weekend which featured St Suprey Vineyards from the Napa Valley. The winemaker, Michael Scholz, was there sharing his wines. I spoke to him at length about this. I was only less than a year into Celiac and had read the same wheat paste arguements. According to him the amount of wheat paste that may be used on oak barrels would not be an issue. The wine makers of the better wines ($10 a bottle and up) fit their barrels together in such a fashion that it is not necessary. He was not aware of the practice in his winery orothers dealing with quality wines. he could not comment on this practice for the lesser expensive wines.

Since this came from the winemaker himslef I take it as truth and have no worries about drinking that wonderful fruit of the vine.

You can find any kind of answer to any kind of question on line. The problem is finding an accurate answer. I figure getting an answer straight from the source is pretty reliable. I feel quite comfortable drinking my wine with no worries about gluten, but everyone has to do what makes them feel best.

dws Contributor
dws
Posted
  • Author

Here is an interesting read on the subject of gluten in wine. Open Original Shared Link

I suggest reading the replies to this blog also. For disclosure purposes, I drink wine and will continue to do so.

EDIT (added): It is my opinion that wine is safe and I am not suggesting that anyone should be concerned about gluten in wine. It is just interesting to learn...

Thanks, that was an interesting read. I stumbled across some previous forum topics about wine and it seems like it may be a concern depending on your level of sensitivity. Has anyone done enough research to know which semi cheap wines are safe? I know the cheaper ones probably never hit a wooden barrel and as long as the fining agents are gluten free, they would probably be ok. Has anyone checked into the whites and blushes from Taylor, Ernest and Julio Gallo or maybe some that are a little more high end. I am generally part of the $10 and under crowd. I would just like to know a brand I can grab at the grocery store without having to worry.
Jestgar Rising Star
Jestgar
Posted

I like Open Original Shared Link

dws Contributor
dws
Posted
  • Author

I like Open Original Shared Link

Does that mean you have checked them out re fining agents and barrels?

Jestgar Rising Star
Jestgar
Posted

no. it means I've consumed lots and not yet had a problem :rolleyes:

JNBunnie1 Community Regular
JNBunnie1
Posted

no. it means I've consumed lots and not yet had a problem :rolleyes:

Ya lush....

Lisa Mentor
Lisa
Posted

no. it means I've consumed lots and not yet had a problem :rolleyes:

Me too. :rolleyes:

Barefoot, Fresca with a slice of orange on ice is a great summer drink.

cap6 Enthusiast
cap6
Posted

no. it means I've consumed lots and not yet had a problem :rolleyes:

:P

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,683
    • Most Online (within 30 mins)
      7,748
    Jean Tonkin
    Newest Member
    Jean Tonkin
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.