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неделя, 26 август 2012 г.

"TCA", or why we should say NO to the Bleach in winery



What is TCA?
      TCA is the abbreviation of the chemical compound
2,4,6-Trichloroanisole which is chlorinated derivative of anisole


     Exactly this compound is the basis of that atypical, unpleasant and distasteful flavor in the wine - aging and dirty. Most often as a term for this fragrance winemakers use "flavor cork", "flavor of tap."

     TCA is a fungal infection and is usually formed in the presence of the fungus in the airspace and the subsequent exposure to chlorinated phenolic compounds, which are subsequently converted to chlorinated derivatives of anisole.

     One of the easiest and most common way for tabling Chlorophenols is through extensive use of bleach to sterilize the winery premises. Contained hypochlorite in the bleach, contact with the fungi (mostly of the genus aspergillus sp.; Penicillium sp. Etc..) and form 2,4,6 trichloroanisole, there now it easily enter the aroma composition of wines.

     2,4,6 trichloro anisole has very low threshold of sensation (a few parts per trillion) allowing even a negligible amount of it to be perceived.This flavor of aging , musty and dirty is a defect in wine and certainly anyone who loves to enjoy the divine drink will return this wine and will never look for another of the same winery.

     So colleagues - beginner or experienced, say no to bleach as a means of cleaning and disinfection! 

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