Log in Become a Member

Hydroxymethylfurfural

Chemical name for an aldehyde and furan compound formed during the thermal decomposition of sugar or carbohydrates. HMF can be detected in many heat treated foods including milk, fruit juice, alcoholic beverages, honey, etc. The formation of hydroxymethylfurfural has been observed in the course of caramelisation of hexoses (e.g. fructose, glucose, maltose), among others. It can be formed in wine during any pasteurisation process and is the cause of the boiling clay.

The world's largest Lexikon of wine terms.

23.136 Keywords · 48.170 Synonyms · 5.311 Translations · 28.450 Pronunciations · 155.966 Cross-references
made with by our Experts. About the Lexicon

EVENTS NEAR YOU

Cookies facilitate the provision of our services. By using our services, you agree that we use cookies.