Abstract:
5-Hydroxymethylfurfural (HMF) is a water-soluble compound
resulting from heating monosaccharides in acidic conditions (e.g. wine
pasteurisation), potentially carcinogenic to humans. White wines obtained
through classical winemaking technologies and subsequently pasteurised were
assessed for their HMF content by UV-vis spectrometry. Different volumes of
oversulfited and concentrated musts were added to increase the concentration
of sugars in wines (10 to 50 g/L). Samples were subjected to heat treatment (45-
100°C) in time intervals correlated with temperature (<120 min). Pasteurised
dry wines showed low HMF levels of 1.09-3.14 mg/L. HMF content of
traditionally “mulled” wine was the highest in samples sweetened to 100 g/L
sugars boiled for 10 minutes (>181mg/L). The HMF content in dry and
sweetened white wines was correlated with high sugar content, high acidity,
high temperature and a long heating time, normal pasteurisation (75°C, 1-2
min) leading to lower HMF amounts.
