TCA & Wine Spoilage

Chloroanisoles have been shown to be capable of imparting a musty taint to a variety of foods and beverages, including wine. The most potent of the chloroanisoles is 2,4,6-trichloroanisole (TCA). The aroma detection threshold of TCA in wine has been determined as ranging from 1.4 ng/L to 4 ng/L depending on wine type, while 2,3,4,6-tetrachloroanisole (TeCA) has a somewhat higher aroma detection threshold than TCA (reported as 14 ng/L in a Pinot Noir wine). These two compounds are responsible for most incidences of musty taint in wines encountered by the Australian Wine Research Institute.

Recently, 2,4,6-tribromoanisole (TBA) has been reported in wine with an aroma threshold similar to that of TCA.

The most common causes of musty taint in wine are generally the cork closure or contaminated oak products. In virtually every case of cork taint investigated, TCA has been shown to be the compound responsible for the musty odour. When musty taint in wines has been derived from contaminated oak products (both barrels and chips), both TCA and TeCA, sometimes in combination, have been shown to be responsible for the taint.
In recent trials in California, the AiroCide™ was shown to dramatically reduce TCA and TBA levels in wine cellars and barrel and cork storage and handling areas, increasing wine quality and reducing wine spoilage.

The AiroCide™ has also been shown reduce both airborne mould and bacteria levels by up to 95%-100%, greatly reducing contamination risks at all stages of wine production.

Click here to see the results of a recent trial using the AiroCide™ in a wine making and storage facility.

To see more research carried out in this area click here.

See what our Clients think about the AiroCide™ – click here.