Visit the Microscopic Colitis Foundation Website
You've got to be kidding me. I always thought the yeast and/or sulfites were my problem, but could gluten be an issue too??
http://www.glutenfreeliving.info/2010/0 ... uten-free/
Wine is not necessarily gluten free?
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well concerning the article if the wine contains gluten, is rare. It wouldn't stop me of drinking some wine now and than. It's the same when a label mentions the possible of cross contamination of anything, I also eat it (as long as it it nog my daily food, only the occasionally food), otherwise it's almost impossible to survive.
"As the sense of identity shifts from the imaginary person to your real being as presence awareness, the life of suffering dissolves like mist before the rising sun"
I think that someone has a vivid imagination, but limited knowledge of barrel construction and design. That article refers to "(Ref 3)" several times, but where is (Ref 3)? I couldn't see any way to access it. 
Call me an ignorant old country boy, but I grew up in an age when wooden barrels were still used for various purposes, (and my dad often made home-made wine in wooden legs, which are smaller versions of barrels). I'm not saying that someone, somewhere in the world has not tried to use glue, (or parafin), in making or sealing a barrel, but in general, that is a totally unnecessary step in making or utilizing a barrel or keg. If anyone uses paraffin these days to "seal" a wooden barrel, it is probably used on the outside, to prevent anything from soaking into the wood from the outside, not to seal the contents of the barrel from leaking out. Wooden barrels are designed so that water can be used to expand the wooden staves, and they will provide a perfect seal against one another. No glue or sealer is needed, so none is used. Not only that, but any wheat-based glue would be soluble in wine or whiskey, so it wouldn't stay put to provide any sealing, anyway. So who would he dumb enough to put it in there in the first place? (Maybe the guy who wrote Ref 3, if we could figure out who he or she might be.
) I note that when I try to access Ref 3, that address no longer exists on the internet. Hmmmm.
Here's an example of how new wooden barrels are made today. Note that there are no sealers used inside the barrel.
http://www.barrelsonline.com/default.as ... eSupport=1
Of course, I could be all wet.
Tex
Call me an ignorant old country boy, but I grew up in an age when wooden barrels were still used for various purposes, (and my dad often made home-made wine in wooden legs, which are smaller versions of barrels). I'm not saying that someone, somewhere in the world has not tried to use glue, (or parafin), in making or sealing a barrel, but in general, that is a totally unnecessary step in making or utilizing a barrel or keg. If anyone uses paraffin these days to "seal" a wooden barrel, it is probably used on the outside, to prevent anything from soaking into the wood from the outside, not to seal the contents of the barrel from leaking out. Wooden barrels are designed so that water can be used to expand the wooden staves, and they will provide a perfect seal against one another. No glue or sealer is needed, so none is used. Not only that, but any wheat-based glue would be soluble in wine or whiskey, so it wouldn't stay put to provide any sealing, anyway. So who would he dumb enough to put it in there in the first place? (Maybe the guy who wrote Ref 3, if we could figure out who he or she might be.
) I note that when I try to access Ref 3, that address no longer exists on the internet. Hmmmm.Here's an example of how new wooden barrels are made today. Note that there are no sealers used inside the barrel.
http://www.barrelsonline.com/default.as ... eSupport=1
Of course, I could be all wet.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
Tex--
You are not all wet. I grew up around a winery, and I can assure you, no glue is used in wine barrels. If wineries use barrels at all, they do nothing to affect the flavor of the barrel. Wine barrels are very expensive, and come in many varieties, such as light, medium and dark toast; French or American oak, etc. New barrels may be expanded, just like you said, using water. Why on earth would someone pay $600 for a barrel and use glue?
Love,
Mags
P.S. I'll have to tell my winemaker friends about this. They'll get a kick out of it!
You are not all wet. I grew up around a winery, and I can assure you, no glue is used in wine barrels. If wineries use barrels at all, they do nothing to affect the flavor of the barrel. Wine barrels are very expensive, and come in many varieties, such as light, medium and dark toast; French or American oak, etc. New barrels may be expanded, just like you said, using water. Why on earth would someone pay $600 for a barrel and use glue?
Love,
Mags
P.S. I'll have to tell my winemaker friends about this. They'll get a kick out of it!
Hey, thanks for the confirmation. I was pretty sure that you would be able to shed some light on this topic. 
Love,
Tex
Love,
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
I was worried there for a moment. 
Cheers, ant-
Gabes-Apg
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Ant
how did i know that you would Chime in on this discussion??
i met some local winemakers at some markets a few weeks ago, they all assured me there was no risk of any gluten contimination in wine (one of them was a celiac)
They were interested in my request for sulphite/yeast free wine.
one of the planned activities when Joe is here a couple of weeks is that we and a few others will go and tour the local wineries, my aim is to try and find sulphite free wine... (it is a mission that i wont give up until i find them!)
how did i know that you would Chime in on this discussion??
i met some local winemakers at some markets a few weeks ago, they all assured me there was no risk of any gluten contimination in wine (one of them was a celiac)
They were interested in my request for sulphite/yeast free wine.
one of the planned activities when Joe is here a couple of weeks is that we and a few others will go and tour the local wineries, my aim is to try and find sulphite free wine... (it is a mission that i wont give up until i find them!)
Gabes Ryan
"Anything that contradicts experience and logic should be abandoned"
Dalai Lama
"Anything that contradicts experience and logic should be abandoned"
Dalai Lama
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MaggieRedwings
- King Penguin
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- Joined: Tue May 31, 2005 3:16 am
- Location: SE Pennsylvania
Re: Sulphites in wine.
ALL wines have sulphites. They are a naturally occurring byproduct of fermentation. Many wineries ADD sulphites after fermentation to modify the "profile" of wines. When I worked at the winery I grew up in, the winemaker used to warn me before this happened because he got tired of me yelling at him whenever he did it. I would start to react no matter where I was in the building... They usually use Potassium Metabisuphfite.
Wineries are allowed to label wines "Sulphite Free" when they do not add sulphites, just to let you know. Kind of in the way that shrimp contain sulphites, but are not labeled. Believe me, please.
Your best bet is to stay with the whites, as they naturally contain fewer sulphites than reds, or just to be careful and see how you react.
As far as yeast, that is another question entirely. If you react to live yeast only, you have nothing to worry about. If you react to dead yeast, insist on wines that are both filtered and fined.
This will ensure that no yeast are present.
This whole Sulphite-Free labeling thing is a pet peeve of many "wine geeks" because it is truly misleading. However, it should not keep you from enjoying wine!
Good luck!
Mags
ALL wines have sulphites. They are a naturally occurring byproduct of fermentation. Many wineries ADD sulphites after fermentation to modify the "profile" of wines. When I worked at the winery I grew up in, the winemaker used to warn me before this happened because he got tired of me yelling at him whenever he did it. I would start to react no matter where I was in the building... They usually use Potassium Metabisuphfite.
Wineries are allowed to label wines "Sulphite Free" when they do not add sulphites, just to let you know. Kind of in the way that shrimp contain sulphites, but are not labeled. Believe me, please.
Your best bet is to stay with the whites, as they naturally contain fewer sulphites than reds, or just to be careful and see how you react.
As far as yeast, that is another question entirely. If you react to live yeast only, you have nothing to worry about. If you react to dead yeast, insist on wines that are both filtered and fined.
This will ensure that no yeast are present.
This whole Sulphite-Free labeling thing is a pet peeve of many "wine geeks" because it is truly misleading. However, it should not keep you from enjoying wine!
Good luck!
Mags
We seems to have another specialist in this group. Mags thanks for sharing your wine knowledge with us.
As far as I always understood the cheaper the wine, the more sulphite in it, the more chance on a headache.
Although some people complaining about the headache the next day...it is always the sulphite or any other additive in the wine or even the sugar in the wine... especially funny if you asked them how much they drunk. No it can't be caused by the alcohol itself, not even after a whole bottle
As far as I always understood the cheaper the wine, the more sulphite in it, the more chance on a headache.
Although some people complaining about the headache the next day...it is always the sulphite or any other additive in the wine or even the sugar in the wine... especially funny if you asked them how much they drunk. No it can't be caused by the alcohol itself, not even after a whole bottle
"As the sense of identity shifts from the imaginary person to your real being as presence awareness, the life of suffering dissolves like mist before the rising sun"
Harma--
You are right of course. I rarely drink anymore, but my favorite wine comes from Turley in California. They get wonderful grapes from really old vineyards and then basically do nothing to the wine. They don't add yeast, they just let it be innoculated by local, wild yeast, and then put it in barrels and let it work until it is done. Then, they bottle it. No headache, no hangover, despite the very high alcohol content. That is, of course, unless you overindulge, and I certainly don't have the money for that!
Love,
Mags
You are right of course. I rarely drink anymore, but my favorite wine comes from Turley in California. They get wonderful grapes from really old vineyards and then basically do nothing to the wine. They don't add yeast, they just let it be innoculated by local, wild yeast, and then put it in barrels and let it work until it is done. Then, they bottle it. No headache, no hangover, despite the very high alcohol content. That is, of course, unless you overindulge, and I certainly don't have the money for that!
Love,
Mags