TCA sources

Wok, Henry. (2004, July/August). Eliminating TCA from sources other than corks. Practical Winery and Vineyard pp. 58-63.

The author discusses possible causes of TCA and how to avoid problems due to this compound.

While corks are the major cause of TCA in bottled wines there are other possible areas where TCA can enter the process.

TCA is formed by the interaction of moulds and chlorine in the presence of specific hydrocarbon precursors. The best way to eliminate TCA is by the elimination of chlorine in the winery. Even very low levels of chlorine can lead to problems.

Eliminate all chlorine containing chemicals used for cleaning in the winery.

If the winery water supply, is from a municipal source, it will probably contain chlorine. Filtration through activated carbon will remove this chlorine.

Be particularly vigilant and do not use chlorine based chemicals for cleaning barrels or for treating the outside of barrels.

Chlorine treated products such as pallets, bins and wood used in racks, if found, should be removed from the winery.

Check in the proximity of the winery for wet or mouldy cardboard and discard as this may lead to potential contamination.

Check all incoming barrels for contamination.

Alternatives to chlorine based compounds include peracetic acid, which degrades to oxygen and water, hydrogen peroxide, sodium percarbonate and ozone. Note these are all powerful oxidising agents and need to be handled with care.

References to other papers.

Reviewed by Nick Sage - September 2004