580 ng per capsule

Musty, like corked wine or a damp cellar”

Certified wine flavour standard used to train professional 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.

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
580 ng per capsule
The flavour threshold of 2,4,6 trichloranisole in wine is 5 - 100 ng / l.
2,4,6 Trichloranisole (TCA) is associated with use of contaminated corks bottle closures. It can also be picked up from the winery environment. Formation of TCA is linked to growth of mould on wooden structures, especially those to which chlorophenol insecticides have been applied.
2,4,6 Trichloranisole suppresses varietal character in wine when present at low concentrations. It imparts an unpleasant musty, mouldy odour to wine. Trichloranisole is derived from methylation of chlorophenols 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 trichloranisole is 87-40-1.
Other names
  • methyl 2,4,6-trichlorophenyl ether
  • 1,3,5-trichloro-2-methoxybenzene
  • TCA
Cork taint is caused by a number of different chemicals. 2,4,6-Trichloranisole is one of several chloranisoles associated with such problems. It can be often detected at concentrations well below the published recognition flavour threshold.
Threshold distribution
Capsules per pot
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