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I have no concrete evidence, but I have read that this is outdated and only something that is used in some European producers.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I have no concrete evidence, but I have read that this is outdated and only something that is used in some European producers.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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Kimmy88
      - Kimmy88 commented on Scott Adams's article in Winter 2026 Issue
      8

      Can You Really Trust Gluten-Free Menus? What Every Celiac Needs to Know Before Eating Out

      Thanks this is helpful!
    2. xxnonamexx
      - xxnonamexx replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Fermented foods, Kefir, Kombucha?

      very interesting thanks for the info
    3. Florence Lillian
      - Florence Lillian replied to lmemsm's topic in Gluten-Free Recipes & Cooking Tips
      13

      gluten free cookie recipes

      More cookie recipes ...thanks so much for the heads-up Scott. One can never have too many. Cheers, Florence.
    4. Russ H
      - Russ H replied to Charlie1946's topic in Related Issues & Disorders
      15

      Severe severe mouth pain

      Hi Charlie, You sound like you have been having a rough time of it. Coeliac disease can cause a multitude of skin, mouth and throat problems. Mouth ulcers and enamel defects are well known but other oral conditions are also more common in people with coeliac disease: burning tongue, inflamed and swollen tongue, difficulty swallowing, redness and crusting...
    5. cristiana
      - cristiana replied to Charlie1946's topic in Related Issues & Disorders
      15

      Severe severe mouth pain

      Hi @Charlie1946 You are very welcome. I agree wholeheartedly with @knitty kitty: "I wish doctors would check for nutritional deficiencies and gastrointestinal issues before prescribing antidepressants." I had a type of tingling/sometimes pain in my cheek about 2 years after my diagnosis. I noticed it after standing in cold wind, affecting...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,916
    • Most Online (within 30 mins)
      7,748
    Ykat
    Newest Member
    Ykat
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • xxnonamexx
      Fermented foods, Kefir, Kombucha?

      By xxnonamexx · Posted

      very interesting thanks for the info  
    • Florence Lillian
      gluten free cookie recipes

      By Florence Lillian · Posted

      More cookie recipes ...thanks so much for the heads-up Scott.  One can never have too many.  Cheers, Florence.
    • Russ H
      Severe severe mouth pain

      By Russ H · Posted

      Hi Charlie, You sound like you have been having a rough time of it. Coeliac disease can cause a multitude of skin, mouth and throat problems. Mouth ulcers and enamel defects are well known but other oral conditions are also more common in people with coeliac disease: burning tongue, inflamed and swollen tongue, difficulty swallowing, redness and crusting in the mouth corners, and dry mouth to name but some. The link below is for paediatric dentistry but it applies to adults too.  Have you had follow up for you coeliac disease to check that your anti-tTG2 antibodies levels have come down? Are you certain that you not being exposed to significant amounts of gluten? Are you taking a PPI for your Barrett's oesophagus? Signs of changes to the tongue can be caused by nutritional deficiencies, particularly iron, B12 and B9 (folate) deficiency. I would make sure to take a good quality multivitamin every day and make sure to take it with vitamin C containing food - orange juice, broccoli, cabbage etc.  Sebaceous hyperplasia is common in older men and I can't find a link to coeliac disease.   Russ.   Oral Manifestations in Pediatric Patients with Coeliac Disease – A Review Article
    • cristiana
      Severe severe mouth pain

      By cristiana · Posted

      Hi @Charlie1946 You are very welcome.   I agree wholeheartedly with @knitty kitty:  "I wish doctors would check for nutritional deficiencies and gastrointestinal issues before prescribing antidepressants." I had a type of tingling/sometimes pain in my cheek about 2 years after my diagnosis.  I noticed it after standing in cold wind, affecting  me after the event - for example, the evening after standing outside, I would feel either tingling or stabbing pain in my cheek.   I found using a neck roll seemed to help, reducing caffeine, making sure I was well-hydrated, taking B12 and C vitamins and magnesium.  Then when the lockdowns came and I was using a facemask I realised that this pain was almost entirely eliminated by keeping the wind off my face.  I think looking back I was suffering from a type of nerve pain/damage.  At the time read that coeliacs can suffer from nerve damage caused by nutritional deficiencies and inflammation, and there was hope that as bodywide healing took place, following the adoption of a strict gluten free diet and addressing nutritional deficiencies, recovery was possible.   During this time, I used to spend a lot of time outdoors with my then young children, who would be playing in the park, and I'd be sheltering my face with an upturned coat collar, trying to stay our of the cold wind!  It was during this time a number of people with a condition called Trigeminal Neuralgia came up to me and introduced themselves, which looking back was nothing short of miraculous as I live in a pretty sparsely populated rural community and it is quite a rare condition.   I met a number of non-coeliacs who had suffered with this issue  and all bar one found relief in taking medication like amitriptyline which are type of tricyclic anti-depressant.   They were not depressed, here their doctors had prescribed the drugs as pain killers to address nerve pain, hence I mention here.  Nerve pain caused by shingles is often treated with this type of medication in the UK too, so it is definitely worth bearing in mind if standard pain killers like aspirin aren't working. PS  How to make a neck roll with a towel: https://www.painreliefwellness.com.au/2017/10/18/cervical-neck-roll/#:~:text=1.,Very simple. 
    • Scott Adams
      gluten free cookie recipes

      By Scott Adams · Posted

      We just added a ton of new recipes here: https://www.celiac.com/celiac-disease/gluten-free-recipes/gluten-free-dessert-recipes-pastries-cakes-cookies-etc/gluten-free-cookie-recipes/
×
×
  • 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.