Cork taint of wines: The formation, analysis, and control of 2,4,6- trichloroanisole

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Title

Cork taint of wines: The formation, analysis, and control of 2,4,6- trichloroanisole

Content partner

Lincoln University

Collection

Lincoln University Research Archive

Description

Cork taint has devastating effects on the aroma and quality of the wine, which can cause an annual loss of may be up to more than one billion dollars. There are many causes of cork taint, but 2,4,6-trichloroanisole (2,4,6-TCA) is a major contributor, giving the wine a wet-moldy smell. This study provided a comprehensive overview of the occurrence, detection, and control/remediation of 2,4,6-TCA. The occurrence and formation mechanisms of 2,4,6-TCA mainly include microbial O-methylation of chl...

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Format

Research Paper

Research format

Journal article

Date created

2024-05-20

Creator

Zhou, Hui / Xie, Yiding / Wu, Tianyang / Wang, Xin / Gao, Jie / Tian, Bin / Huang, Weidong / You, Yilin / Zhan, Jicheng

URL

https://hdl.handle.net/10182/17268

Related subjects

2,4,6-trichloroanisole / analysis methods / cork taint / remediation methods / wine / Beverage chemistry and beverage sensory science / Oenology and viticulture / Food chemistry and food sensory science / Microbiology not elsewhere classified

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