Evolution of 5-hydroxymethylfurfural (HMF) and furfural (F) in fortified wines submitted to overheating conditions

V Pereira,F.M Albuquerque,A.C Ferreira,J Cacho,J.C Marques

doi:10.1016/j.foodres.2010.11.011

V Pereira, F.M Albuquerque + Show 3 more

Open Access

https://doi.org/10.1016/j.foodres.2010.11.011

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Abstract

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 4months) and compared with the same wines submitted to overheating conditions (55°C, for 4months). 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 150mg/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 1g/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.

Highlights

Madeira wines are classified as fortified, with alcoholic strengths between 17 and 22% (v/v) and sweetness levels ranging from 0 up to about 130 g/L
A validated method was used with success for the evaluation of HMF and F contents in Madeira wines submitted to prolonged heating
The amount of HMF tended to increase with heating and ageing, where important amounts were formed in sweet wines submitted to overheating conditions (55 °C) after a 4-month period

Summary

Introduction

Madeira wines are classified as fortified, with alcoholic strengths between 17 and 22% (v/v) and sweetness levels ranging from 0 (dry) up to about 130 g/L (sweet). Malvasia and Sercial grapes are two of the traditional white varieties used for the preparation of high quality sweet and dry wines, respectively and Tinta Negra Mole is a red grape versatile variety, being used for the production of different types of Madeira. Two ageing processes can be followed: the canteiro, usually applied to the finest wines, namely those produced from Malvasia and Sercial grapes, where the wines are maintained under mild heating storage conditions (heating rooms not exceeding 30 °C); and the estufagem, where the wines are heated to about 45 °C up to 3 months. The Tinta Negra Mole red variety, the most prolific variety in Madeira, used for the production of wines with different sweetness, is usually submitted to the practice of estufagem before undergoing a normal maturation process in oak casks for a minimum period of 3 years. A premature ageing process occurs, originating the typical colour and bouquet of these wines and contributing to their exceptional longevity

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