D1: Faults: Background: Rainer Jung from Geisenheim on TCA and Cork Taint
Professor Jung explains exactly what cork taint is - a musty mouldy off flavour in wine that comes not only from natural cork stoppers but other materials that might come in contact with wine. With cork closures, the cork wood has to be boiled in water to clean it and if left in a warm atmosphere for too long moulds can grow which then produce TCA (2,4,6-trichloroanisole). But the TCA can come also come from other materials that come into contact with wine during the winemaking process - even from a mouldy pallet in the cellar or a barrel. Surprisingly sensory research has found that there is no particular style of wine that is more susceptible to cork taint so even heavy reds can be sensitive to TCA. We hear how the industry has improved over the last 15 years especially in the face of competition from alternative closures (screwcap and plastic) and how consumers, whilst wanting natural products, also want wine in perfect condition.
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D1: Faults: Background: Rainer Jung from Geisenheim on TCA and Cork Taint
