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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 ...
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. Why wine bottles are sealed with cork ...
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 ...
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
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.
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 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]