PT - JOURNAL ARTICLE AU - Everett Meidell AU - Ferrer Filipello TI - Quantitative Determination of Hydroxymethylfurfural in Sherries and Grape Concentrate AID - 10.5344/ajev.1969.20.3.164 DP - 1969 Jan 01 TA - American Journal of Enology and Viticulture PG - 164--168 VI - 20 IP - 3 4099 - http://www.ajevonline.org/content/20/3/164.short 4100 - http://www.ajevonline.org/content/20/3/164.full SO - Am J Enol Vitic.1969 Jan 01; 20 AB - 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.