TCA (2,4,6-trichloroanisole) analysis in wineries examines water used during winemaking for contamination.
This compound causes cork taint in wine.
Its presence in corks or winemaking materials results in an unpleasant flavor.
Wineries analyze water for TCA to identify potential contamination sources.
This ensures water does not cause cork taint in wine.
Here is an overview of the process:
- Sample Collection: The winery collects water samples from irrigation, cleaning solutions, and cooling water.
- Extraction and Analysis: Specialized techniques like solid-phase microextraction (SPME) extract TCA from the water samples.
- Gas Chromatography-Mass Spectrometry (GC-MS): GC-MS analyzes extracted TCA compounds with high sensitivity and precision.
- Quantification: GC-MS determines TCA concentration in parts per trillion (ppt) due to its low cork taint threshold.
- Comparison to Threshold: TCA levels are compared to sensory thresholds for cork taint detection in wine.
- Source Identification: Contaminated water prompts investigation of equipment, cleaning materials, or cork-related storage areas.
- Preventive Measures: Wineries use analysis results to prevent TCA contamination by improving protocols and exploring alternative materials.
TCA analysis ensures winery water sources do not cause cork taint in finished wines.
This maintains wine quality and integrity.
It also enhances the overall consumer experience.
This wine is corked