Quantitative Determination of Hydroxymethylfurfural in Sherries and Grape Concentrate
- 1 January 1969
- journal article
- Published by American Society for Enology and Viticulture in American Journal of Enology and Viticulture
- Vol. 20 (3) , 164-168
- https://doi.org/10.5344/ajev.1969.20.3.164
Abstract
A rapid colorimetric method has been adapted to the determination of hydroxymethylfurfural (HMF) in wines and grape concentrates. The method depends on the reaction of p-aminodimethylaniline with hydroxymethylfurfural to form a soluble red product. Preparation of the reagent and method of application are presented. HMF formation in sherry making is affected by sugar content, baking time, and amount of aeration. HMF content in various California and Spanish sherry wines is reviewed.Keywords
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