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 …

2007年1月9日 · It most frequently occurs in natural corks (TCA can even form on tree bark) and is transferred to the wine in bottle--which is why wines with these off-aromas are often called …

2023年5月8日 · Cork taint is a contaminant in wine caused by musty aroma compounds. The most common culprit is 2,4,6-trichloroanisole (TCA). While some wine flaws, such as …

2024年4月26日 · Cork taint, scientifically known as 2,4,6-trichloroanisole (TCA), is a compound that can contaminate wine. It lends unpleasant aromas and flavors reminiscent of damp …

2019年8月27日 · Systemic TCA may well impart a trace level (1-2 parts per trillion) of taint to wine, which is not detectable by most drinkers. However it can then amplify low levels of TCA …

2022年5月5日 · Over the past decades, a number of compounds have been detected that can contribute to the cork taint. Among them, haloanisoles play a major role, in particular 2,4,6 …

2004年2月12日 · It's TCA -- a three-letter abbreviation for 2,4,6 trichloranisole -- a chemical compound that can give wine a musty, dirty, bitter, chalky character. TCA can be formed in …

Known in the business as TCA and to chemists as 2, 4, 6, Trichloroanisole, cork taint effects about 2-3% of bottled wines (or about a bottle in every 2 cases). This number sounds low, but …

2025年3月6日 · Senior editor Kristen Bieler explains how she developed her own internal aroma and taste markers for detecting TCA contamination, also known as “cork taint” or “corkiness” in …

2,4,6-Trichloroanisole, or TCA, is the chief cause of cork taint. Its presence in a beverage can impart "musty" flavors of wet newspaper or wet dog. Cork is a major source of TCA, though it …