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).
Wheat: by Hans Braxmeier on Pixabay
Rye: by _Alicja_ on Pixabay
Barley: by Matthias Böckel on Pixabay
For my many years of work as an editor with a wine and culinary focus, I always like to inform myself about special questions at Wine lexicon. Spontaneous reading and following links often leads to exciting discoveries in the wide world of wine.
Dr. Christa Hanten
Fachjournalistin, Lektorin und Verkosterin, Wien