TCAvapaa
TCAvapaa, or TCA-free, refers to products that are free from trichloroanisole (TCA), a chemical compound commonly associated with cork taint in wines. The term is used in the wine industry and on labeling to indicate a low or absent presence of TCA, which can cause a musty, moldy aroma that masks or alters the intended flavors and aromas of the wine. Achieving a TCA-free status typically involves using TCA-free corks or alternative closures, as well as stringent quality control of materials and production processes.
TCA can originate when chlorine-treated wood, certain fungi, or contaminated corks interact with packaging materials, transferring
Detection of TCA involves sensory evaluation by trained tasters to identify the characteristic musty odor, often
Applications extend beyond wine to other beverages packaged with cork or cork-like closures, where TCA-free claims