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.