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Published in 2022 at "Molecules"
DOI: 10.3390/molecules27144614
Abstract: Trichloroanisole (TCA) in wine results in a sensory defect called “cork taint”, a significant problem for the wine industry. Wines can become contaminated by TCA absorption from the atmosphere through contaminated wood barrels, cork stoppers,…
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Keywords:
cork;
wine;
depleted solvent;
trichloroanisole tca ... See more keywords