SIGN UP LOG IN

The largest wine encyclopedia in the world

22.772 Keywords • 48.568 Synonyms • 5.298 Translations • 7.910 Pronunciations • 150.830 Cross-references

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

tetrachloroanisole

This chemical compound (2,3,4,6-Tetrachloranisol = TeCA) is formed during the microbial degradation of pentachlorophenol (PCP) by fungi. PCP is in different herbicides and insecticides available. In viticulture, such PCP-containing substances are prohibited, but may occur as a wood preservative in the vineyard or in the cellar. TeCA causes a musty-dusty smell and taste in the wine. See also below wine faults,

World's largest wine knowledge database, made with by our author Norbert Tischelmayer.

About the Glossary

Calendar EVENTS NEAR YOU

Privacy Notice: ×

Cookies facilitate the provision of our services. By using our services, you agree that we use cookies.