A preliminary study about gluten levels in Sardinian craft beers
- Resource Type
- Authors
- Manuel Zinellu; Luca Pretti; Mauro Fanari; Sergio Scognamillo; Donatella Farina; Maria Cristina Porcu; Mauro Forteschi
- Source
- The journal of microbiology, biotechnology and food sciences 6 (2017): 1195–1198. doi:10.15414/jmbfs.2017.6.5.1195-1198
info:cnr-pdr/source/autori:Mauro Fanari, Maria Cristina Porcu, Manuel Zinellu, Donatella Farina, Sergio Scognamillo, Mauro Forteschi, Luca Pretti/titolo:A preliminary study about gluten levels in Sardinian craft beers/doi:10.15414%2Fjmbfs.2017.6.5.1195-1198/rivista:The journal of microbiology, biotechnology and food sciences/anno:2017/pagina_da:1195/pagina_a:1198/intervallo_pagine:1195–1198/volume:6
- Subject
- chemistry.chemical_classification
business.industry
media_common.quotation_subject
04 agricultural and veterinary sciences
Art
040401 food science
Microbiology
Gluten
Biotechnology
Craft
Craft beer
Beer
ELISA
Antibody R5
Celiac disease
Gluten-free beer
Foam stability
0404 agricultural biotechnology
chemistry
Food science
business
Molecular Biology
Food Science
media_common
- Language
- English
The aim of this study was to determine the gluten content of a representative sampling of Sardinian craft beers. Twenty-five craft beers produced by seven Sardinian microbreweries were analyzed. All beers were produced without micro-filtration, pasteurization or preservative additions provided by Italian law. The competitive enzyme immunoassay (Ridascreen competitive ELISA kit) was used for gluten quantification. The levels of gluten found ranged from 39 mg/L in a Pilsner beer to 2400 mg/L in a Weizen. No gluten-free beer was found and eight (32%) of the twenty-five beers analyzed contained less than 100 mg/L of gluten and could be labeled as “very low gluten” according to the Commission Regulation (EC) No 41/2009. Furthermore a significant positive correlation between gluten content and foam stability was found.