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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 ...
It causes earthy, mouldy, and musty aromas in wine that easily mask the natural fruit aromas, making the wine very unappealing. Wines in this state are often described as "corked" . As cork taint has gained a wide reputation as a wine fault, other faults are often mistakenly attributed to it.
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 ...
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.
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 ...
Finally, not all corks seal equally well, and a faulty cork will allow air into the bottle, oxidizing it prematurely. However, a corked wine would be described as a simple fault rather than bottle variation, even though the corked bottle would be clearly different from a non-corked example. Sometimes, it is not clear what causes the variation.
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).
The study also addressed whether sulfites, biogenic amines and tannins are among the causes of headaches after drinking red wine. Heads up, winos: Science finally knows why red wine causes such ...