Glossary
TCA
/tee-see-AY/
Chemical compound causing cork taint.
Full Definition
TCA (2,4,6-trichloroanisole) is the primary compound responsible for cork taint, creating musty, wet cardboard, or moldy aromas. It forms when natural fungi in cork interact with chlorophenol compounds. Detection threshold is extremely low (2-5 parts per trillion). TCA can also contaminate wineries, affecting corked and screwcapped wines alike.
Related Terms
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Reference
More terms starting with T
Tannin
Polyphenols creating dry, astringent mouthfeel.
Tartaric Acid
The primary acid in wine grapes.
Tartrates
Harmless crystals that precipitate from wine.
Terroir
The complete natural environment affecting wine character.
Tertiary Aromas
Complex aromas developed through aging.
Texture
The tactile sensation of wine in the mouth.