Gluten

A term (also known colloquially as gluten or gluten protein) for a mixture of proteins found in the seeds of some cereals such as wheat, rye and barley. Other cereals such as rice and maize are gluten-free. Gluten triggers a whole range of diseases, including coeliac disease, a disease of the mucous membrane of the small intestine caused by hypersensitivity to gluten. People suffering from this disease must avoid gluten-containing foods for the rest of their lives.

Gluten - Weizen, Roggen und Gerste

Types of grain: 1 = Wheat, 2 = rye, 3 = barley

Gluten is an allergen that must be declared. Wine, sparkling wine and grape must are considered gluten-free, but beer made from the above grains does contain gluten. The proteins used to make wine are generally gluten-free. However, gluten should not be confused with glutamate, which is responsible for the umami flavour sensation. See ADI (acceptable daily intake) for limit values of substances in wine.

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