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The French cooperage association (Fédération Tonneliers France) has presented gluten-free barrels for the first time after three years of research. The barrels are treated with an innovative seal made of proteins, polysaccharides and tartaric acid. Until now, a paste made of flour and water was used for sealing, so the risk of contamination for people with coeliac disease could not be ruled out 100 per cent. The demand from winegrowers for allergen-free barrels is currently very high, the association explained in a statement.
The technical committee of the cooperage association had commissioned the French company Vinpai with the production according to the new method and the completion of the tests. The company had succeeded in producing a waterproof, 100 per cent natural and tasteless product. It is designed to be in contact with food and guarantees that no allergens are detectable in the wine. "Once the introductory phase is over, the industry will certainly make extensive use of this product," hopes Jean-Luc Sylvain, the association's president.
(ru / Source: Vitisphère; Photo: Michel Joly, Fédération Tonneliers France)