Cork QC -- 2
Determining the Presence of TCA by Sensory Analysis
Jun 2001 Issue of Wine Business Monthly
The chemical 2,4,6-trichloroanisol (TCA) is produced by the metabolism of trichlorophenol (TCP) by a broad range of molds. These molds are pervasive and ubiquitous. They can grow in and on any untreated wood or paper product. Like most fungi, they do require a fairly moist environment. Unfortunately for the winemaker, a winery fits this requirement rather nicely. Chlorophenols were once a commonly used wood preservative and as such may be found throughout the structure of older buildings. Additi...
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