A PRELIMINARY STUDY ABOUT GLUTEN LEVELS IN SARDINIAN CRAFT BEERS
DOI:
https://doi.org/10.15414/jmbfs.2017.6.5.1195-1198Keywords:
Craft beer, Beer, ELISA, Antibody R5, Celiac disease, Gluten-free beer, Foam stabilityAbstract
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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Published
2017-04-03
How to Cite
Fanari, M., Cristina Porcu, M., Zinellu, M., Farina, D., Scognamillo, S., Forteschi, M., & Pretti, L. (2017). A PRELIMINARY STUDY ABOUT GLUTEN LEVELS IN SARDINIAN CRAFT BEERS. Journal of Microbiology, Biotechnology and Food Sciences, 6(5), 1195–1198. https://doi.org/10.15414/jmbfs.2017.6.5.1195-1198
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Food Sciences
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Copyright (c) 2017 Mauro Fanari, Maria Cristina Porcu, Manuel Zinellu, Donatella Farina, Sergio Scognamillo, Mauro Forteschi, Luca Pretti
This work is licensed under a Creative Commons Attribution 4.0 International License.
All papers published in the Journal of Microbiology, Biotechnology and Food Sciences are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).
