230 ng per capsule

Musty, like corked wine with a rubbery overtone”

Certified wine flavour standard used to train professional tasters to recognize and scale the intensity of musty character. Tribromoanisole 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, reminiscent of wet hessian.

Food grade | free from sensory impurities | extensively tested | safe to smell and taste.

Flavour cards

Flavour standard information

Technical specification

The best way to evaluate cork taint in wine is as follows. Without covering the glass, swirl the sample to release the aroma. Take a single short sniff. Repeat as necessary.
Amount of flavour per capsule
230 ng per capsule
The flavour threshold of tribromoanisole in wine is <10 - 500 ng / l.
2,4,6-Tribromoanisole is associated with use of contaminated corks. It can also be picked up from the winery environment. Formation of 2,4,6-tribromoanisole is linked to growth of mould on wooden structures, especially those to which bromophenol insecticides have been applied.
2,4,6-Tribromoanisole suppresses varietal characters in wine when present at low concentrations. It imparts an unpleasant musty, mouldy odour to wine, imparting a flavour which is reminiscent of wet hessian. It is derived from methylation of bromophenols by moulds. This is one of the few flavours that can taint wine through airborne contamination during production.
CAS registry number
The CAS registry number for 2,4,6-tribromoanisole is 607-99-8.
Other names
  • tribromoanisole
  • TBA
  • 1,3,5-tribromo-2-methoxybenzene
  • methyl 2,4,6-tribromophenyl ether
Cork taint is caused by a number of different chemicals. 2,4,6-Tribromoanisole is one of several bromoanisoles associated with such problems. ItI can be often detected at concentrations well below the published recognition flavour threshold.
Threshold distribution
Capsules per pot
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