TCA: TCA (trichloroanisole) is responsible for the famous corky taste, the dread of tasting, a major organoleptic defect. In fact, we should rather say cork odor for this unpleasant odor with the taste of cork or musty making the wine unpalatable.
The responsible molecule: The molecule responsible for most corked wines (in 70% of cases) is called TCA (2,4,6-trichloro-anisole). It was a Swiss scientist, Hans Tanner, who showed in 1981 that the ...
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