NeuroTalk Support Groups - Red Grapes/ Wine?

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- Gluten Sensitivity / Celiac Disease (https://www.neurotalk.org/gluten-sensitivity-celiac-disease/)

- - Red Grapes/ Wine? (https://www.neurotalk.org/gluten-sensitivity-celiac-disease/5189-red-grapes-wine.html)

Red Grapes/ Wine?

Hi friends,

i have a couple questions if you can answer.
My mother in law has said her friend with celiac(and other intolerances) told her that 'red grapes' have gluten.
Now i have done a quick google and can not find this.
I wonder if she was talking about red wine though? and possibly how it is processed?
any info and facts, or links to some links would be appreciated.
Thank you kindly:))
DayTripper

Don't want to leave you hanging on this. To the best of my knowledge red grapes DON'T have gluten, and as far as I know, red wine is gluten free, too. I'm perplexed by this!

I don't have any sources for you, but I might have time to look for some tomorrow.

Cara

Thanks Kara:)

if you find out anything it be apprciated!
just if and when you have input....
hanks:)
DayTripper

I wonder if she's thinking of something else.

Perhaps the friend also can't tolerate salicylates? Or Sulphites? Or has yeast issues?

When you're dealing with multiple sensitivities, sometimes its easier to just say no and let the listeners assume what they will.

Some wines do have gluten in them... not just red. We covered this at obt... boy I miss those old files!:(

I don't see how grapes could have gluten in them.

I think we can state without doubt that red grapes don't have gluten.

I'm also wondering if there isn't a different reason that this person can't have red grapes/wine. Multiple allergies are so common, and it might be this person just throws in 'red grapes' when talking about what she can't have?

Maybe someone needed to pass on "wine" for other reasons and felt it easier to say they can't have wine because red grapes have gluten? Maybe even as a joke?

Cara

Thanks folks:)

i knew i came to the right place to ask this.
I thought the grapes them selves was a stretch! LOL
but also thought how wine maybe maade/processed could raise the issue.
It was specific gluten ahe told my m.i.l. about. Now i can pop the grapes with out her comments LOLLOL
I will pass this on....
thanks gang:)
DayTripper

It may be the white wine we need to have concern about. Is this a process that is being used :confused: If so, does it leave residual gluten in the wine :confused:

http://www.ajevonline.org/cgi/content/abstract/53/4/308

Quote:

Am. J. Enol. Vitic. 53:4:308-314 (2002)
Copyright © 2002 by the American Society for Enology and Viticulture.

Use of Wheat Gluten as Clarifying Agent of Musts and White Wines
Richard Marchal 1, Laurence Marchal-Delahaut 1, Franck Michels 2, Maryline Parmentier 1, Armelle Lallement 3, and Philippe Jeandet 1

1 Laboratoire d’oelignologie, URVVC-UPRES EA 2069, Faculté des Sciences, Université de Reims, BP 1039, 51687 Reims 2, France
2 Société Chamtor, 20, route de Pomacle, 51110 Bazancourt, France
3 Institut OElignologique de Champagne, Z.I de Mardeuil, BP 25, 51201 Epernay, France.

email: richard.marchal@univ-reims.fr

The bovine spongiform encephalopathy crisis has led some winemakers to question gelatin as a fining agent and to reject the use of animal proteins. Gluten was evaluated as a substitute for gelatin by comparing gluten treatments to other fining agents currently used (casein, association gelatin-tannin, fish glue, bentonite). The turbidity of a Chardonnay must treated by gluten (20 and 40 g/hL) was approximately 70% less than that of the control. A gluten with high hydrolysis of prolamins gave poor flocculation. Better results were obtained with partially hydrolyzed and deamidated wheat proteins and vital gluten. Gluten at 20 g/hL and the mixed tannin-gelatin at 5 g/hL had similar clarifications. Must treated with bentonites at 60 g/hL had 50 to 60% lower turbidity than untreated must. Compared with gluten only, deamidated gluten associated with tannin had poor clarifying efficiency. Fining of Chardonnay wine showed efficient clarification with gluten at 20 and 40 g/hL depending upon the gluten type. Wine fining with gluten was similar to fining with tannin-gelatin and more efficient than bentonite treatment. However, lower turbidities were obtained with fish glue at 1 g/hL and casein at 5 g/hL. The volume of lees generated by fining with gluten ranged between 0.2 and 0.4% (v/v), similar to the values obtained with casein, fish glue, and tannin-gelatin and much lower than the value obtained with bentonites.

Mad Cow or Gluten - what a choice :eek:
Anne

This concerns me too! I'm taking the article to work to a lady who is studying to be a wine judge and owns a wine store. Maybe she can understand it... :confused: Gosh, don't take away my wine too!!! I'll report back whatever I find out!

According to my wine friend & expert, this article gives a negative outcome for vineyards to SWITCH to gluten which is not commonly used in Europe or the US. Using gluten in the US would then involve MORE federal agencies. Also gluten is being discussed only in Chardonnay. She's going to discuss this with 3 wine reps and a vineyard owner.

I really don't think there's a cause for concern.
Shiloh