Corks: Fighting TCA

Is Cork Headed For A Comeback Yet?. ‘Cork taint in wine is usually caused by 2,4,6-trichloroanisole (TCA), a substance produced when chlorine reacts with phenolic compounds, producing chlorophenols. Corks naturally contain lots of phenols and many species of mould will bring about the reaction. Analytical chemists can measure as little as 1.3 parts per trillion of TCA. Professional oenologists are expected to detect taint at 10 parts per trillion. At 100 parts per trillion, the odour is much more noticeable and at 100 parts per billion even beer drinkers can spot the difference.’

Related: Dream Taste

Tags: Cork, TCA, Cork Taint

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