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.
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