Taint Necessarily So
by John Casey
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 ...
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