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The chemical compound (exact name 2,4,6-tribromanisole = TBA) is created similarly to the well-known trichloroanisole (TCA) by microbial degradation of the tribromophenol. Tribromophenol is used for wood impregnation and as a fire retardant additive in the production of cardboard boxes, dyes and plastics. Since these materials are also frequently used in the food industry and in viticulture, the substance can come into contact with cellar machines or bottle caps and thus get into the wine. Tribromanisole causes a musty dusty, the classic wine defect caused by TCA corked very similar odor and taste, The Perceptual threshold in wines is about 3 to 4 ng / l (ng = billionths of a gram), which is more with smaller amounts than with TCA.

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