Faculty of Biotechnology and Food Sciences in Nitra Journal of Microbiology, Biotechnology and Food Sciences 1338-5178 no. 5 vol. 6 2017-04-03 2017-04-03 A PRELIMINARY STUDY ABOUT GLUTEN LEVELS IN SARDINIAN CRAFT BEERS 1195 1198 EN Mauro Fanari Mauro Fanari Maria Cristina Porcu Maria Cristina Porcu Manuel Zinellu Manuel Zinellu Donatella Farina Donatella Farina Sergio Scognamillo Sergio Scognamillo Mauro Forteschi Mauro Forteschi Luca Pretti Luca Pretti 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.
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