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Chemical structure of 2,4,6-trichloroanisole (TCA), the compound primarily responsible for cork taint. Cork taint is a broad term referring to an off-odor and off-flavor wine fault [1] arising from the presence of 2,4,6-trichloroanisole (TCA), a chemical compound that represents one of the strongest off-flavors, and one "generated naturally in foods/beverages", in particular wines, that ...
While many bulk wines use screw caps -- which is likely where the stigma originated -- a screw cap is by no means and indicator of the quality of your wine. Why wine bottles are sealed with cork ...
Alternative wine closures are substitute closures used in the wine industry for sealing wine bottles in place of traditional cork closures. The emergence of these alternatives has grown in response to quality control efforts by winemakers to protect against " cork taint " caused by the presence of the chemical trichloroanisole (TCA).
Cork taint is a wine fault mostly attributed to the compound 2,4,6-trichloroanisole (TCA), although other compounds such as guaiacol, geosmin, 2-methylisoborneol, 1-octen-3-ol, 1-octen-3-one, 2,3,4,6-tetrachloroanisole, pentachloroanisole, and 2,4,6-tribromoanisole are also thought to be involved. [9]
“Corks can deteriorate over time, leading to oxidation, and there’s always the risk of cork taint from TCA,” says Austin Bridges, the wine director at Nostrana and Enoteca Nostrana in ...
A corked wine has nothing to do with bits of broken cork floating in it. “Corked” means that a specific cork has been infected with snappily titled 2,4,6-trichloroanisole (TCA for short). It ...
Traditional natural cork closures ('corks'); alternative wine closures, such as screw caps, synthetic closures, glass closures. Historical applications no longer in use, such as wooden stoppers with cloth or wax; The choice of closure depends on issues such as the risk of cork taint, oxygen permeability and desired life of the wine. [3]
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