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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.
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]
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 ...
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.
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]
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 A custom of "enormous antiquity" of mixing a little good wine with much bad wine and calling it good.
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). [1] [2]