PT  - JOURNAL ARTICLE
AU  - Lloyd Chan
AU  - Randy Weaver
AU  - C. S. Ough
TI  - Microbial Inhibition Caused by p-Hydroxybenzoate Esters in Wine
AID  - 10.5344/ajev.1975.26.4.201
DP  - 1975 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 201--207
VI  - 26
IP  - 4
4099  - http://www.ajevonline.org/content/26/4/201.short
4100  - http://www.ajevonline.org/content/26/4/201.full
SO  - Am J Enol Vitic.1975 Jan 01; 26
AB  - 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.