<?xml version='1.0' encoding='UTF-8'?><xml><records><record><source-app name="HighWire" version="7.x">Drupal-HighWire</source-app><ref-type name="Journal Article">17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Chan, Lloyd</style></author><author><style face="normal" font="default" size="100%">Weaver, Randy</style></author><author><style face="normal" font="default" size="100%">Ough, C. S.</style></author></authors><secondary-authors></secondary-authors></contributors><titles><title><style face="normal" font="default" size="100%">Microbial Inhibition Caused by p-Hydroxybenzoate Esters in Wine</style></title><secondary-title><style face="normal" font="default" size="100%">American Journal of Enology and Viticulture</style></secondary-title></titles><dates><year><style  face="normal" font="default" size="100%">1975</style></year><pub-dates><date><style  face="normal" font="default" size="100%">1975-01-01 00:00:00</style></date></pub-dates></dates><pages><style  face="normal" font="default" size="100%">201-207</style></pages><doi><style  face="normal" font="default" size="100%">10.5344/ajev.1975.26.4.201</style></doi><volume><style face="normal" font="default" size="100%">26</style></volume><issue><style face="normal" font="default" size="100%">4</style></issue><abstract><style  face="normal" font="default" size="100%">A method is given for analysis of n-hexyl, n-heptyl, and n-octyl alcohol p-hydroxybenzoates in wine. The effectiveness of these compounds and others is discussed as inhibitors of yeasts and bacteria in wine. Solubility generally limits the effectiveness of the individual esters, but combinations of the 6-, 7-, and 8-chain alcohol esters have additive effects and prevent yeast growth effectively. The heptyl ester also appears to be a potent antimicrobial agent against malo-lactic bacteria. Sensory tests indicate a slight bitterness associated with these compounds.</style></abstract></record></records></xml>