<<Disclaimer: Verify this information before applying it to your situation.>>

Regarding the following statement:

"3. The lactic acid in aged red wines may (I don't know) affect
celiacs."

I think the reference is to lactic acid vs. lactose, the latter being a
problem with some celiacs. Lactic acid, also known as lactate, is a
completely different biochemical, despite the similarity in name. Lactic
acid is a product of an anaerobic (without oxygen) fermentation process,
both in winemaking and in everyone's body when their activity has
outpaced their body's ability to provide adequate oxygen to support that
activity. The result is lactic acid, which causes sore muscles.

If there is a reaction to drinking the lactic acid that forms in
winemaking (assuming the problem can be traced to the lactate), it is
more than likely something other than a celiac response.
--
Margaret Pratt, Grad. Student      E-mail:  [log in to unmask]
Toxicology Program                 http://www.orst.edu/~prattm/
Oregon State University            Ph: 541/737-6499
Corvallis, Oregon                  Fax:541/737-1877