Abstract
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.
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