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Publication
Evolution of 5-hydroxymethylfurfural (HMF) and furfural (F) in fortified wines submitted to overheating conditions
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Advisor(s)
Abstract(s)
As furfural (F) and 5-hydroxymethylfurfural (HMF) are essentially formed from sugar dehydration, especially
in food submitted to heat, they can be found in beverages, as well as fortified sweet wines. In order to assess
the impact of temperature on Madeira winemaking, three traditional varieties of Madeira wines (Malvasia,
Sercial and Tinta Negra Mole) were studied to evaluate the F and HMF contents. The wines were produced by
two vinification processes, following traditional and modern methodologies, heated at standard conditions
(30 °C and 45 °C, for 4 months) and compared with the same wines submitted to overheating conditions
(55 °C, for 4 months). The RP-HPLC-DAD methodology used for the control of F and HMF during the process
showed no significant changes in the wines maintained at 30 °C (canteiro) and a noticeable but controlled
increase in the wines heated at 45 °C (estufagem) where values up to about 150 mg/L of HMF could be found in
sweet wines. The strong relation of this compound with the sugar content and baking temperature stood out
in the wines submitted to overheating conditions where values higher than 1 g/L could be found for sweeter
wines, with HMF level being in general higher than F.
The results clearly suggest that the amount of HMF in these fortified wines can be easily controlled when
submitted to adequate conditions of heating during estufagem and storage. Furthermore, different
temperatures for the baking of sweet and dry wines may be considered.
Description
Keywords
Madeira wine Estufagem Furfural 5-Hydroxymethylfurfural . Faculdade de Ciências Exatas e da Engenharia Escola Superior de Tecnologias e Gestão
Citation
Pereira, V., Albuquerque, F. M., Ferreira, A. C., Cacho, J., & Marques, J. C. (2011). Evolution of 5-hydroxymethylfurfural (HMF) and furfural (F) in fortified wines submitted to overheating conditions. Food Research International, 44(1), 71-76. https://doi.org/10.1016/j.foodres.2010.11.011
Publisher
Elsevier