Wine Business Monthly - The Leading Print Publication for Wineries and Growers
Sign In | New User? Register

Taint Necessarily So

Part II
Jun 2002 Issue of Wine Business Monthly
In the 1970s, very low concentrations of a group of chemical compounds known as "chloro-anisoles" were identified as being responsible for musty/mouldy taints in a number of different foods and packaging materials. The most potent of these compounds is 2,4,6 tri-chloro-anisole, usually referred to as TCA. Other members of the group are the mono-, di-, tetra-, and penta-chloro-anisoles. In the early 1980s, TCA at extraordinarily low concentrations, (30 - 200 parts per trillion) was identified as ...
» Article access restricted to registered members of

Don't Have an Account?

WBM is the leading publication for the Wine Industry.

• In-depth Product Reviews
• Industry Trends & Analysis
• Access to over 10 Years of Articles

Registration is FREE and EASY.

Already a Member?

Click the button below to sign in:

subscribe | archive | advertise | 800-895-9463

Copyright© 1994-2016 by Wine Communications Group. All Rights Reserved. Copyright protection extends to all written material, graphics, backgrounds and layouts. None of this material may be reproduced for any reason without written permission of the Publisher. Wine Business Insider, Wine Business Monthly, Grower & Cellar News and Wine Market News are all trademarks of Wine Communications Group and will be protected to the fullest extent of the law.