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Lexicon

The largest wine encyclopedia in the world with 26,115 Terms.

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Hydroxymethylfurfural

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

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