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Lexicon

The largest wine encyclopedia in the world with 26,387 Terms.

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-tetrachloroanisole = TeCA) is formed during the microbial decomposition of pentachlorophenol (PCP) by fungi. PCP is present in various herbicides and insecticides. Although such PCP-containing substances are prohibited in viticulture, they can occur as wood preservatives in the vineyard or cellar. TeCA causes a musty-dusty smell and taste in wine. See also under wine defects.
This page was last modified at 23 June, 2021 at 03:39.

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The world's largest Lexicon of wine terms.

26,387 Keywords · 46,995 Synonyms · 5,323 Translations · 31,721 Pronunciations · 203,075 Cross-references
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