TCA Threshold Testing in Red Wine
Event Type: Seminars and Classes
Description: Determine your sensory threshold of TCA (2,4,6-Trichloroanisole) with Enartis! This is a great opportunity to see if you, your cellar crew and/or your tasting room staff can identify TCA tainted wines.
Winemakers, cellarmasters and production staff can identify TCA in the winery for quality control and for cork, barrel and any wood-derived material screening program. Tasting room staff can benefit by identifying corked bottles in the tasting room before serving to customers.
TCA Threshold Testing sessions are scheduled throughout the year at Enartis’ Windsor branch. It takes approximately 45 minutes and sessions are offered throughout the day.
Please note: For groups of 10 or more, we'll come to you! Please inquire for more information.
Origins of TCA, TeCA, PCA and TBA: The origin of haloanisoles is often attributed to the biodegradation of halophenols by microorganisms (molds and soil bacteria). Trichlorophenol (TCP), tetrachlorophenol (TeCP), pentachlorophenol (PCP) and tribromophenol (TBP) are converted to TCA, TeCA, PCA and TBA respectively. TCP in wineries is often traced to the former use of bleach as a sanitizer. TeCP, PCP and TBP are wood preservatives. TBP can be present in plastics and other polymers. It might also result from the use of bromine as a sanitizer.
How can wine get “cork taint” in a cellar? Various materials including tank coatings, hoses, oak products, bungs, bentonite, filtration media and closures can pick-up airborne haloanisoles and contaminate the wine by contact. Airborne haloanisoles can be detected before they represent a serious threat to wine: ask for our “atmosphere traps.”
Testing must be done in an odor free environment, therefore please do not wear perfume or any other strong odors.
• Event Organizer:
Windsor, CA 95492
• Website: shop-usa.enartis.com/tcatt?___SID=U
• Available languages: