Have perceptions of TCA improved in a decade?
Have the investment and new product development measures taken by cork manufacturers during the last decade to better control TCA (the chemical that causes musty, mouldy taint in wine had any real impact on our perceptions of cork as an effective stopper?
Airocide
Equipment developed in the 1990s by NASA to keep fruit and vegetables growing and healthy on the space station has been found to remove airborne TCA – trichloroanisole, the chemical that causes mouldy, musty taint in wine.
New wine stoppers
There is an increasing range of wine-bottle stoppers coming onto the market, both for still and sparkling wines. The latest products are all here.
Oxygen gets into closed bottles
Far from being hermetic seals, oxygen gets into wine even though the bottle is still sealed. Closure manufacturers make their cases.
Cork industry invests to remove musty taint
How the cork industry finally took seriously the musty/mouldy taint of TCA.
