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-Tetrachloranisol = TeCA) is formed during the microbial degradation of pentachlorophenol (PCP) by fungi. PCP is in different herbicides and insecticides available. In viticulture, such PCP-containing substances are prohibited, but may occur as a wood preservative in the vineyard or in the cellar. TeCA causes a musty-...
Found on https://glossary.wein-plus.eu/tetrachloroanisole
No exact match found