Abstract
A method has been developed for the determination of 5-hydroxymethylfurfural in port using reverse-phase high performance liquid chromatography and spectrophotometric detection. The compound is derived from fructose, and its presence in significant amounts can be indicative of blending with reduced musts or caramel, or of madeirization.
- Received July 1982.
- Copyright 1983 by the American Society for Enology and Viticulture
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