AJEV
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Am. J. Enol. Vitic. 20:3:164-168 (1969)
Copyright © 1969 by the American Society for Enology and Viticulture.
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Meidell, E.
Right arrow Articles by Filipello, F.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Meidell, E.
Right arrow Articles by Filipello, F.
Agricola
Right arrow Articles by Meidell, E.
Right arrow Articles by Filipello, F.

Quantitative Determination of Hydroxymethylfurfural in Sherries and Grape Concentrate

Everett Meidell 1 and Ferrer Filipello 1

1 United Vintners, Inc., Asti, California 95413.

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 on September 23, 1969






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1969 by the American Society for Enology and Viticulture.