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.
- Accepted September 1969.
- Published online January 1969
- Copyright 1969 by the American Society for Enology and Viticulture
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