Abstract
n-Propyl n-butyl, n-amyl, and n-heptyl esters of p-hydroxybenzoic acid were evaluated for antimicrobial activity and effects on color and flavor, in Rosé and Sauterne wines produced from native American and hybrid grapes. Individually, the esters did not give adequate protection as preservative agents, since the concentrations necessary for complete protection exceeded either taste or solubility limitations. Combinations of n-propyl and n-heptyl esters, however, provided satisfactory control of microbial growth in the wine, at a normal level of contamination. The esters produced no adverse effects on color, nor did they protect the color from oxidative deterioration.
- Accepted April 1968.
- Published online January 1968
- Copyright 1968 by the American Society for Enology and Viticulture
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.