Taint misbehavin'
Article Abstract:
A systemic 2,4,6-trichloroanisole (TCA) taint, which gives a musty edge to wines, is capable of ruining a winery's entire production or even vintages. TCA taint can occur through badly cleaned bottles, contaminated corks or barrel wood, and efforts must be made by vintners to eliminate the taint.
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 2007
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TBA strikes South American wineries
Article Abstract:
South American winemakers are worried that TBA (2,4,6-tribromoanisole) contamination of wine cellars might be spreading in Chile and Argentina. TBA has affected the wines of Chile's Vina Errazuriz, by imparting dry flavors and odors to wines.
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 2007
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Producers in Ontario and northern U.S. bugged by bad odors in wines
Article Abstract:
Some wineries in the Ontario, Canada, and northern United States regions have had problems with asian lady beetles giving its wines bad odors and flavors.
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 2003
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