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The chemical compound (exact name 2,4,6-Tribromanisol = TBA) is similar to the known trichloroanisole (TCA) by microbial degradation of tribromophenol. The tribromophenol is used for wood impregnation and as a fire retardant additive in the production of cardboard, dyes and plastics. Since these materials are also commonly used in the food industry and in viticulture, the substance can come into contact with cellar machinery or bottle caps and so get into the wine. Tribromoanisole causes a musty-dusty, classic TCA-caused wine defect corked very similar odor and taste, The Perceptual threshold in wines amounts to approximately 3 to 4 ng / l (ng = Millardstel gram), thus rather with still smaller quantities than with the TCA.

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