'Cork taint' in new oak barrels

on 09/09/10 at 9:42 pm


Following an increasing number of observations in various wineries around the world in recent years, it is now clear that, similarly to the well-known phenomenon in corks, there are several sources of unpredictable contamination of oak wood by 2,4,6-trichloroanisole (TCA). TCA from the wood then contaminates wine aged in new barrels, giving it an extremely unpleasant, musty “cork taint” and polluting the entire blend unless it is detected at a very early stage!

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