Find out who produced the wine and start asking questions. If you’re concerned, try to buy organic or natural wines that are made without additives. This can include artificial colors, flavors, stabilizers, preservatives, and sulfites. Wineries can include more than 60 ingredients in their wine that they don’t have to disclose. Beverages created with grains that have gluten content must be labeled with the terms “treated,” “processed,” or “crafted” to remove gluten.
The Alcohol and Tobacco Tax and Trade Bureau (TTB) works with the FDA to regulate wine, and states that the gluten-free label can only be on a bottle of wine if it’s made with ingredients that do not contain gluten. Keep in mind that the FDA doesn’t require all foods that meet the definition of gluten-free be labeled “gluten-free”. Look for the “gluten-free” label or certification mark.If you’re looking for a wine that’s totally gluten-free, there are a few ways to shop with confidence.
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How to make sure you’re picking a gluten-free wine While the risk of contamination from that method is low, it’s still possible. They also may use stainless steel barrels that don’t need a sealant. Most wineries today use paraffin wax as a sealant instead, which is naturally gluten-free. One outdated method of storing wine involved using oak barrels sealed with wheat paste (which contains gluten). That’s when wine’s stored in barrels, stainless steel or ceramic tanks, or large wooden ovals to allow oxygen to get into it over a period of time. Some wineries could use gluten-contaminated barrelsĬross contamination is also possible during the aging stage. Most people with celiac disease are okay with such a tiny amount of gluten, although a small group can still be sensitive to it. One report also found that even if a gluten-based agent was used as a sealant, very little or no gluten at all could be detected in the wines. That’s the limit the Food and Drug Administration has set for labeling items gluten-free. Plus, even if gluten’s used for fining, research shows that what’s left falls below 20 parts per million or 0.0002 percent. Gluten can leave behind a sediment at the bottom of the bottle, though, so most winemakers avoid it. Most of the time, winemakers use gluten-free items (like egg whites, milk protein, or fish protein) when fining, but it’s technically possible to use gluten. There’s a small possibility for cross-contamination during this stage. Gluten *could* be used as a fining agentĬlarification (aka fining) removes unwanted substances called colloids from the wine to produce a clear product that has a longer shelf life. (Fermentation’s when yeast turns juice sugars into alcohol.) But when it comes to later processes, contamination is possible. And even if any gluten managed to sneak its way in during those processes, the fermentation process would kill it. The earliest stages of winemaking generally don’t involve contact with any gluten products. But it’s possible for gluten to come into play through cross-contamination during some stages of winemaking. Wine’s made using grapes, other berries, or fruit (all naturally gluten-free ingredients). Gluten is a protein that’s found in wheat (and some other grains) that helps food maintain its shape.
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