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Term (colloquially also glue or gluten) for a mixture of proteins found in the seeds of some cereals such as wheat, rye and barley. Other grains, 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 have to avoid foods containing gluten for the rest of their lives. Gluten is a declarable allergen. Wine, sparkling wine and grape must are considered gluten-free, but beer made from the above grains does contain gluten. As a rule, the proteins used in fine foods are gluten-free. However, gluten should not be confused with glutamate, which is responsible for the taste sensation umami. For limits of substances in wine, see ADI (acceptable daily intake).

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The world's largest Lexicon of wine terms.

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