TCA (2,4,6-trichloroanisole) analysis in the context of a winery refers to the assessment of the presence and concentration of TCA, a compound associated with cork taint, in water that may come into contact with the winemaking process. Cork taint is an off-flavour in wine caused by the presence of TCA in natural cork closures or other materials used in the wine production process.
Wineries use TCA analysis of water to monitor the potential sources of TCA contamination and to ensure that the water used in various stages of winemaking does not contribute to cork taint in the final product. Here’s an overview of the process:
1. Sample Collection: Samples of water used in the winery’s processes are collected from various sources, such as irrigation water, cleaning solutions, and cooling water.
2. Extraction and Analysis: The collected water samples are subjected to TCA extraction. This involves extracting the TCA molecules from the water using specialized techniques. Solid-phase microextraction (SPME) is commonly used for this purpose.
3. Gas Chromatography-Mass Spectrometry (GC-MS): The extracted TCA compounds are then analysed using gas chromatography-mass spectrometry (GC-MS), which is a highly sensitive and specific analytical method. GC-MS allows the identification and quantification of TCA compounds in the water samples.
4. Quantification: The GC-MS analysis provides information about the concentration of TCA present in the water samples. This concentration is measured in parts per trillion (ppt) due to the compound’s low threshold for causing cork taint.
5. Comparison to Threshold: The results of the TCA analysis are compared to the sensory threshold for detecting cork taint in wine. If the concentration of TCA in the water exceeds this threshold, there is a risk that the water may contribute to cork taint in the wine.
6. Source Identification: If TCA is detected in the water samples, further investigations may be conducted to identify potential sources of contamination. This could include examining the winery’s equipment, cleaning materials, and storage areas for cork or cork-related products that may contain TCA.
7. Preventive Measures: Based on the analysis results, wineries may take preventive measures to minimize the risk of TCA contamination. This could involve using alternative closure materials for wine bottles, improving cleaning protocols, and ensuring that water used in various winemaking processes is free from TCA.
TCA analysis in water is an important quality control step for wineries to ensure that their water sources do not contribute to cork taint issues in the finished wines. It helps maintain the quality and integrity of the wine and enhances the overall consumer experience.
