An airborne bacteria similar to Trichloroanisole, which contaminates the cellar environment instead of the wine cork and is responsible for imbuing the wine with a moldy taint.
Found on
http://www.edenwines.co.uk/Glossary_t.html
This chemical compound (2,3,4,6-tetrachloroanisole = TeCA) is formed during the microbial decomposition of pentachlorophenol (PCP) by fungi. PCP is present in various herbicides and insecticides. Although such PCP-containing substances are prohibited in viticulture, they can occur as wood preservatives in the vineyard or cellar. TeCA causes a ...
Found on
https://glossary.wein.plus/tetrachloroanisole
No exact match found.
