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Friday 04 Dec 2009: Cork taint |
The distinctive smell from a wine that is "corked" or suffers from cork taint is caused by the presence of 2,4,6-trichloroanisole (TCA). Unfortunately, the human threshold for detecting TCA can be as low as several parts per trillion. The most common source of TCA are fungi which convert certain traces of pesticides and wood preservatives present on cork (trees). |