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The chemical compound (TCP) is the starting material for trichloroanisole (TCA). TCA in turn is the cause of the wine error corked; look there.

Term (also cork, cork taste, corkton) for a dreaded wine faults, In Austria this is colloquially described as "the wine stubbles" (stubble = cork). It is expressed by a musty, musty and chemical smell of wet, rotting wood or leather. The odor is sometimes called earthy described what the alcohol type geosmin is involved. The taste is uncomfortable bitter and astringent, Often, however, the error can only be perceived by smell. A typical indicator is lack Fruchtighkeit or a partially or completely covered one varietal of the wine.

Korkschmecker - glass with cork and TCA molecule

The uncomfortable leaving the taste lasts a long time. At a higher one wine temperature the symptoms become even more apparent. With red wine it is Perceptual threshold through the overlapping tannins somewhat higher, the error may not be perceived as strongly here. The main cause of the "real cork taster" is the chemical substance trichloroanisole (TCA), the exact chemical name is 2,4,6-trichloroanisole. This was first demonstrated in 1981 by Prof. H. Tanner at the Swiss Federal Research Institute in Wädenswil (Switzerland). This substance is created by microbial methylation of trichlorophenol (TCP). That means that through microorganisms like molds the TCP is converted to TCA. In 2004 the fabric was made in Australia Methoxy-dimethylpyrazine isolated, which is considered the second cause.


Although TCA mostly reaches the wine through the cork, it is by no means cork-specific, but the starting material TCP can come from many sources, which makes it difficult to determine the cause. Unfortunately, this also offers the reason that the cork problem is minimized or, in the worst case, is considered immaterial. In the...

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