“Musty-TCA, like corked wine or a damp cellar”
Certified wine flavour standard used to train professional wine tasters to recognize and scale the intensity of musty character.
Trichloroanisole taints can be contributed to wine by contaminated cork closures. Such is their incredible flavour activity they can also be picked up from the winery environment via airborne transmission. These compounds suppress varietal characters in wine when present at low concentration. When present above their recognition threshold they impart unpleasant musty, mouldy odours – the archetypical ‘cork taint’ character.
Food grade | free from sensory impurities | extensively tested | safe to smell and taste.