Lexi Webster
Wine is generally considered gluten-free, as the primary ingredients in wine—grapes, water, and yeast—do not contain gluten. However, there are some exceptions and important considerations for those with gluten intolerance or celiac disease. Gluten can be introduced during the winemaking process, such as through the use of gluten-based fining agents or wheat paste to seal barrels. Cross-contamination can also occur if the winery processes other gluten-containing products. While most people with gluten sensitivity will not experience symptoms from the trace amounts of gluten that may be present in wine, it is important to be cautious and read labels carefully. Some wines, such as bottled wine coolers and flavored wines, are more likely to contain gluten and should be avoided by those on a gluten-free diet.
| Characteristics | Values |
|---|---|
| Wine in its natural form | Generally gluten-free |
| Primary ingredients | Grapes, water, and yeast |
| Gluten-containing products | Wheat paste to seal barrels, fining agents |
| Gluten-free wines | Nature's Harvest Organic Shiraz, McWilliam's Hanwood Estate 10 Year Old Grand Tawny |
| Gluten-free limit | 20 parts per million (ppm) or less |
| Gluten-free alternatives to wine coolers | Hard cider, cocktails |
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What You'll Learn
Wine is mostly gluten-free, but there are exceptions
Wheat paste is used to seal the wooden wine casks or barrels used to age the wine. While not all winemakers age their vintages in oak casks or barrels, opting for stainless steel tanks instead, some still seal their oak barrels with a flour paste. If you react to a wine that has been aged in an oak cask or barrel, it is possible you are reacting to the flour paste.
Fining agents are another potential source of gluten in wine. During the fining process, companies will use fining agents to help clarify their wines. If a winemaker uses a gluten-based fining agent, this can lead to gluten contaminants being present in the wine.
It is important to note that even if a wine contains trace amounts of gluten, it cannot be labeled as gluten-free, according to a policy by the Alcohol and Tobacco Tax and Trade Bureau. However, for a beverage to be officially certified gluten-free by the Gluten-Free Certification Organization (GFCO), it must contain 10 parts per million (ppm) or less of gluten.
While most wines are considered gluten-free, there are exceptions. Bottled wine coolers, wine with added coloring or flavoring, and fruit-flavored dessert wines may contain gluten. Cross-contamination can also occur if the winery processes products that contain gluten. Therefore, it is advisable to look for wines labeled as gluten-free or to contact the winery directly to inquire about their production processes.
Some examples of gluten-free wines available in Australia include McWilliam's Hanwood Estate 10-Year-Old Grand Tawny and Nature's Harvest Organic Shiraz.
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Gluten-free wine recommendations in Australia
Wine is made from either red or white grapes, and the fermentation process does not involve any gluten. Therefore, most wines are naturally gluten-free. However, there are times when gluten can be present in wine due to cross-contamination or pre-made wine beverages. This can occur when winemakers use gluten-based fining agents or when wine is stored in oak barrels sealed with wheat paste. As a result, it is important to look into the production process to ensure there is no cross-contamination, especially if you have celiac disease.
Red Wines
- Nature's Harvest Organic Shiraz: This wine offers a complex flavour profile of pepper, plum, spice, and a touch of oak. It is a certified organic wine with a low level of additives.
- McWilliam's Hanwood Estate 10-Year-Old Grand Tawny: This wine is matured and seasoned in old oak casks for a minimum of 10 years, creating a perfect balance of fruit and oak. It has dried fruit flavours and dusty allspice, making it an ideal after-dinner treat.
- Shiraz from Healthy Hampers: Harvested from the organic vineyards of Monash Valley in South Australia, this Shiraz has notes of red berried fruit, plums, sweet spice, and a hint of savoury oak. It is not only gluten-free but also vegan and organic.
White Wines
- White wine from Healthy Hampers: This wine has a bouquet of peach and mandarin, making it the perfect addition to meals and desserts. It is organic, vegan, and gluten-free.
- Veuve Clicquot Brut Yellow Label Champagne: This well-known champagne has a full-bodied flavour of buttered toast, brioche, and biscuit, perfect for any special occasion.
Rosé Wines
- Mirabeau X en Provence Rosé: This bold and fruit-forward rosé is a high-quality, gluten-free option.
- Domaine De La Vielle Tour: A delicate and gluten-free rosé.
Prosecco and Sparkling Wines
- Bubbles, Darling case: This case includes six gluten-free bottles of fizz, ranging from prosecco to sparkling wines.
- Sunny with a Chance of Flowers: This low-calorie, gluten-free wine comes in both sauvignon blanc and pinot noir varieties, containing just 64 calories per 125ml.
In addition to these recommendations, DrinkWell offers a wide range of gluten-free wines, including reds, whites, and rosés. They clearly state whether their products are suitable for a gluten-free diet, ensuring peace of mind for those with dietary restrictions.
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Gluten-containing fining agents
Wine is considered gluten-free in most cases, with gluten content typically below the legal limit of 20 parts per million (ppm). However, there are instances where gluten can be present, especially during the fining process, where gluten-containing fining agents are used.
Fining agents are substances used during the clarification process to remove unwanted compounds and improve wine's overall quality. While fining agents like egg whites and gelatin are inherently gluten-free, some winemakers may use gluten-containing fining agents, leading to gluten contaminants in the wine.
Wheat gluten is sometimes used as a fining or clarifying agent in red wines. This practice was confirmed by an analysis by Tricia Thompson and a study published in the Journal of Agricultural and Food Chemistry. The study also found that mixed wine beverages with added colour or flavouring may contain unsafe levels of gluten.
The use of wheat gluten as a fining agent can result in trace amounts of gluten in the finished wine. These traces are typically very small, ranging from 5 to 10 ppm or less, detectable only by the most sensitive gluten testing methods. According to the Gluten-Free Certification Organization (GFCO), any food or beverage containing 10 ppm or less can be certified as gluten-free.
While most people with celiac disease or non-celiac gluten sensitivity will not experience symptoms at these low levels, some individuals may still react to the trace amounts of gluten. Therefore, it is important for those with gluten intolerance or celiac disease to be cautious and carefully research the production processes of different wines to ensure they are gluten-free.
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Wine sealed with wheat paste
Wine is typically gluten-free, with a legal limit of fewer than 20 parts per million (ppm) of gluten. However, there are certain exceptions, such as bottled wine coolers, wines with added colouring or flavouring, and pre-made wine beverages, which may contain gluten. In addition, gluten can be introduced through cross-contamination during the wine production process.
One potential source of gluten contamination in wine is the use of wheat paste to seal wooden wine casks or barrels used for ageing. While not all winemakers use oak barrels, and even fewer seal them with wheat paste, this practice can result in trace amounts of gluten in the finished wine. The gluten content in such wines is typically very low, ranging from 5 to 10 ppm.
To ensure the safety of their products for consumers with gluten intolerance or celiac disease, winemakers should employ gluten-free fining agents and avoid sealing oak barrels with wheat paste. Vintners should also be transparent about their practices, allowing consumers to make informed choices.
It is worth noting that the Tobacco Tax and Trade Bureau's (TTB) interim policy on alcoholic beverage labelling does not permit gluten-free claims on wines aged in oak barrels sealed with wheat paste, even if the gluten content is below the detectable limit. This policy highlights the importance of thorough testing and accurate labelling to protect consumers from accidental gluten ingestion.
In conclusion, while most wines are gluten-free, the presence of wheat paste seals on oak barrels can introduce trace amounts of gluten. Consumers with gluten sensitivities should carefully review product information, consider alternatives, or consult with companies to ensure their selections align with their dietary restrictions.
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Cross-contamination in wineries
Wine is considered gluten-free, with gluten levels below the legal limit of fewer than 20 parts per million (ppm). However, there are rare instances where gluten may be present due to cross-contamination during the production process.
Cross-contamination is the primary cause of wine spoilage, as microbes enter the winery from various sources. To prevent this, wineries must implement rigorous cleaning and sanitation programs. Here are some specific areas that require attention to minimise cross-contamination:
Tanks
Wine tanks should be cleaned immediately after emptying. Insects can enter open tanks, and any residual wine left in the tank will spoil and become a source of cross-contamination.
Pomace
Pomace, a food source for yeast and spoilage bacteria, should be removed from the winery as soon as possible. It should be taken far from the winery and treated with hydrated lime to elevate the pH, preventing the growth of lower pH bacteria. This also helps to control odours and prevent birds, insects, and animals from spreading spoilage microbes to other areas.
Filter Pads
Filter pads should be removed promptly from the filter and disposed of in an outdoor trash receptacle off the winery property. Leaving them indoors for extended periods allows spoilage yeast to grow and spread to other areas.
Sampling
Wineries should avoid tasting from one vessel and then returning the leftover portion to the same vessel. This practice can introduce spoilage bacteria or yeast, leading to wine spoilage.
Winery Hygiene and Sanitation
Winemakers must prioritise excellent hygiene and sanitation practices in the cellar to maintain control over the wine-making process. Understanding the various phases of cleaning and sanitation is crucial. This includes removing debris, pre-rinsing with non-chlorinated water, applying cleaning agents, and rinsing with non-chlorinated water or a citric acid solution. Adhering to a comprehensive Sanitation Standard Operating Procedure is essential to ensuring effective sanitation.
In summary, cross-contamination in wineries can occur through various sources, including tanks, pomace, filter pads, and sampling practices. To prevent spoilage and ensure wine quality, wineries must implement rigorous cleaning and sanitation programs, paying special attention to surfaces prone to microorganism build-up.
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Frequently asked questions
Wine, in its natural form, is generally considered gluten-free. The primary ingredients in wine are grapes, water, and yeast, none of which contain gluten.
Gluten can enter the winemaking process during fining, where a binding agent is used to remove unwanted particles from the wine. Gluten-containing fining agents include wheat, egg whites, and gelatin. Another point of entry is through the wheat paste used to seal the wooden wine casks or barrels used to age the wine.
Bottled wine coolers, flavoured wines, and wine with added colouring may contain gluten. It is important to always check the label and look into the production process to ensure there is no cross-contamination.
While wine is considered gluten-free, people with celiac disease should exercise caution, especially with flavoured or specialty wines. Traces of gluten may not affect those who are gluten intolerant, but they can be harmful to those with celiac disease.
