Rainer Jung from Geisenheim on TCA and Cork Taint
This show was published 10 February 2012
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.
The UK Wine Show is sponsored by ThirtyFifty. Our team of wine tasters are busy entertaining and educating UK consumers to help them get the most out of wine.
The music used for the UK Wine Show is Griffes de Jingle 1 by Marcel de la Jartèle and Silence by Etoile Noire.