Corked

Symptoms

There are three different classes of chloroanisoles molecules involved.

2,4,6 Trichloroanisole ( TCA ) → The major responsible molecule, wine will develop some moldy, earthy, cardboard, wet, cork aromas. Detection threshold → 3 ng/L.

2,3,4,6 TétraChloroanisole ( TeCA ) → same aromas but wines can be contaminated without being in cork contact. Detection threshold → 35 ng/L.

2,4,6-Tribromoanisole ( TBA ) → moldy, phenolic, iodine aromas without systematic contact.

Infection vectors

wood, wooden pallet, wooden structures, corks, atmosphere, cleaning water, cardboards, winemaking materials, enology products (fining and filtration).

Wood cork could has been infected by treatments such as pesticides or bleaching agents. That's why you have to control yours corks !