A PRELIMINARY STUDY ABOUT GLUTEN LEVELS IN SARDINIAN CRAFT BEERS

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April – May 2017, vol. 6, no. 5
pages: 1195-1198
Article type: Food Sciences of Food Sciences
DOI: 10.15414/jmbfs.2017.6.5.1195-1198
Abstract: 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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