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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 ...
Over the last two decades, the incidence of mouldy and musty off-flavours in cork-sealed wines has increased significantly. 2,4,6-Trichloroanisole (TCA) has been identified as the primary chemical responsible for cork taint. The human olfactometry threshold for TCA is 4–10 ng L−1 in white wine and 50 ng L−1 in red wine.
Up to 5% of all wines with corks are affected with TCA (or cork taint), though major producers like Amorim are investing in technology to help remove cork taint, which can have disastrous effects ...
A wine fault is a sensory-associated (organoleptic [1]) characteristic of a wine that is unpleasant, and may include elements of taste, smell, or appearance, elements that may arise from a "chemical or a microbial origin", where particular sensory experiences (e.g., an off-odor) might arise from more than one wine fault. [2]
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 ...
These compounds include aldehydes, esters and ketones which can influence the aroma and flavor of wine. Cork A wine bottle stopper made from the thick outer bark of the cork oak tree. Cork taint A type of wine fault describing undesirable aromas and flavors in wine often attributed to mold growth on chlorine bleached corks. Coupage
Synthetic corks for bottles A bottle of wine with an "easy open, easy recork" closure. Closure is a term used in the wine industry to refer to a stopper, the object used to seal a bottle and avoid harmful contact between the wine and oxygen. [1] They include: [2] Traditional natural cork closures ('corks');
2,4,6-trichloroanisole, the chemical primarily responsible for cork taint in wines. A wine fault or defect is an unpleasant characteristic of a wine often resulting from poor winemaking practices or storage conditions, and leading to wine spoilage. Many of the compounds that cause wine faults are already naturally present in wine but at ...