TCA Taint
Trichloroanisole, or TCA, is a naturally occurring compound that can lead to off flavors and aromas in wine. Wines that have a detectable level of TCA taint are known as being corked.
How a Wine becomes Corked
Although TCA is not harmful to your health, it is harmful to the flavor and aroma profile of wine. Some people can detect a few parts per trillion of TCA. Many wines that taste fine to the vast majority of tasters have some level of TCA in them.
TCA taint commonly occurs due to faulty corks, but contamination is a risk throughout the winemaking process. It is unclear what percentage of wine production suffers from TCA taint; depending on who you ask, it ranges from 1% to 10%.
TCA taint will overwhelm a wine’s flavor profile in high amounts or make it taste “off” or “flat” in smaller amounts. Even when the actual TCA taint is undetectable by a taster, it can suppress vibrant fruit flavors in a wine. Therefore, even non-expert palates can detect the impact of TCA contamination, if not the actual TCA itself.
Faulty natural cork and mold due to unsanitary conditions are the main culprits of TCA. That said, new technologies and techniques are now used to sterilize corks. The ROSA method cleans corks with steam. Though it has been shown to be quite effective, it is not perfect.
TCA taint can also occur during other parts of the wine production process. Contamination from barrel treatments and flame retardant paints are often to blame. Strict attention to cleanliness is the best antidote, as microorganisms that thrive in unsanitary conditions are often responsible for TCA. However, the use of chlorine may actually encourage TCA, because it derives from the combination of mold, phenols, and chlorine.
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