Gluten-Free Spirits and Drinks

Bustamante, M.A.; Simón, Edurne

doi:10.3926/oms.267

Cited by 4 publications

(7 citation statements)

References 43 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Wheat beers typically go through a short lagering phase and the brewing process doesn't include removal of cold‐break and final beer clarification. As a result, both protein‐rich fractions end up in the final beer, which is consistent with the high levels of gluten measured . Moreover, beers made from (malted) wheat generally tend to have higher gluten concentrations .…”

Section: Resultssupporting

confidence: 79%

“…In most cases, high values of the OE directly evolve from high amounts of barley malt used for brewing ‘grain bill’. Therefore, barley malt beers with a high OE are likely to have higher gluten concentrations . This theory does not hold for beers made from a mixed grist composition of which the OE is increased by added fermentable sugars or sugars from non‐gluten‐containing grains.…”

Section: Resultsmentioning

confidence: 99%

“…As was shown by Taylor and Arendt , two identically brewed malt beers (identical malting conditions) from Propino variety harvested in two separate regions in Ireland (Carlow and Waterford) had significantly different gluten concentrations (on average 60 and 20 ppm gluten peptides respectively). The malting process is also reported as having an influence on the final gluten content in beer .…”

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Variation in gluten protein and peptide concentrations in Belgian barley malt beers

et al. 2018

View full text Add to dashboard Cite

Gluten is the main family of storage proteins found in barley. During malting and brewing, some of the barley malt's proteinaceous material is hydrolysed into peptides or to amino acids. Most of the gluten proteins are removed with the spent grains and with hot‐ and cold‐breaks. However, some gluten proteins and especially gluten‐derived peptides can remain throughout the brewing process and will hamper the gluten‐free (≤20 ppm) status of the beer. In this work, three production batches (a, b and c) of 51 Belgian barley malt beers from 24 breweries were analysed with the sandwich (R7001) and competitive (R7021) Ridascreen gliadin R5‐ELISA to quantify gluten proteins and peptides. Although the majority of the beers contained low‐gluten protein concentrations of ≤20 ppm (a/45, b/47, c/48), only a minority were truly gluten‐free with ≤20 ppm gluten peptides (a/18, b/17, c/15). The grain bill had no influence on the measured gluten concentration, but the use of (combined) clarification techniques and presence of wheat malt in the grist was respectively a positive and negative influence. Ten beers, from four breweries, were gluten free in all analysed samples. These included two wheat beers, reflecting the importance of effective clarification in the management of gluten. These results explore the feasibility of the production of gluten‐free barley malt beers. Copyright © 2018 The Institute of Brewing & Distilling

show abstract

Section: Resultssupporting

confidence: 79%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Variation in gluten protein and peptide concentrations in Belgian barley malt beers

et al. 2018

View full text Add to dashboard Cite

show abstract

“…This results in a heterogeneous mixture with a nonuniform distribution of gluten, which makes analyses even more difficult. It is necessary to optimize the extraction systems to produce the complete release and recovery of both prolamins and glutelins [ 46 , 47 ]. The time and temperature of incubation during the extraction process are two critical factors to consider [ 48 ].…”

Section: Resultsmentioning

confidence: 99%

Rapid, Effective, and Versatile Extraction of Gluten in Food with Application on Different Immunological Methods

Segura

Díaz

Ruiz-Carnicer

et al. 2021

Foods

View full text Add to dashboard Cite

One of the main concerns in gluten analysis is to achieve efficient extraction of gluten proteins. Conventional ethanol-based extraction solutions are inefficient and, because of this, it is necessary to use reducing agents or acids for proper solubilization. The extraction recommended by CODEX Standard 118-1979 (revised 2008) utilizes Cocktail solution (patent WO 02/092633 A1). However, it is harmful with a disgusting odor and is not compatible with some immunological techniques. Here, the versatility and extraction capacity of a new Universal Gluten Extraction Solution (UGES) (patent ES 2 392 412 A1) were evaluated using different methodological conditions, food matrices, and various immunological methods. UGES includes safer compounds for both the user and the environment, and it displayed similar extraction efficiency to that of the extraction method recommended for sandwich enzyme-linked immunosorbent assay (ELISA). The extraction time was significantly reduced from 100 to 40 min, depending on the type of the sample. Furthermore, unlike the currently used solution, UGES is compatible with competitive ELISA.

show abstract

“…In fact, the average annual per capita consumption of beer in North America and Europe reaches 74 and 63 kilograms, respectively, while wine consumption is 8 and 18 kilograms [ 2 ]. This fermented alcoholic beverage is derived from malted cereal grains such as barley or wheat, water, hops, and yeast strain [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

Gluten Assessment in Beers: Comparison by Different Commercial ELISA Kits and Evaluation of NIR Analysis as a Complementary Technique

Fernández-Gil

Simón

Gibert³

et al. 2021

Foods

View full text Add to dashboard Cite

Traditionally, beers are made with gluten-containing cereals. It is crucial to have rapid analytical methodologies that allow gluten content control of the beers for celiac consumers. We assess the content of gluten in 65 conventional and 41 gluten-free labeled beers commercialized in Europe and compare the results in a subgroup of 71 beers with three ELISA kits. This research allows gathering information on the potential complementary utility of NIR analysis applied to gluten analysis of gluten-free beers in terms of time saving. Results obtained with the ELISA technique identified competitive R5 to be the most sensitive in detecting the prolamins, by eliciting a higher number of beers containing gluten above 20 mg/kg. The gluten content in conventional beers tested increased with the presence of wheat as raw material and with the use of ale-type yeasts. By using competitive R5, 3 out of the 41 gluten-free labeled beers appeared to contain gluten above 20 mg/kg, and conversely, 15 out of 65 of the conventional beers showed a gluten content below this threshold. According to our approaches, NIR did not achieve a suitable correlation with ELISA results, neither for gluten quantification nor for discrimination, and therefore, it cannot be proposed as a complementary technique.

show abstract

Gluten-Free Spirits and Drinks

Cited by 4 publications

References 43 publications

Variation in gluten protein and peptide concentrations in Belgian barley malt beers

Variation in gluten protein and peptide concentrations in Belgian barley malt beers

Rapid, Effective, and Versatile Extraction of Gluten in Food with Application on Different Immunological Methods

Gluten Assessment in Beers: Comparison by Different Commercial ELISA Kits and Evaluation of NIR Analysis as a Complementary Technique

Contact Info

Product

Resources

About