Production
The production of TCA in cork or its transfer by other means into wine is complex, but most results when naturally-occurring airborne fungi are presented with chlorophenol compounds, which they then convert into chlorinated anisole derivatives. Chlorophenols taken up by cork trees are an industrial pollutant found in many pesticides and wood preservatives, which may mean that the incidence of cork taint has risen in modern times. Ironically, chlorophenols can also be a product of the chlorine bleaching process used to sterilize corks; this has led to the increasing adoption of methods such as peroxide bleaching.
TCA and TBA are responsible for the vast majority of cases of cork taint, but other less common and less known compounds that can cause different varieties include guaiacol, geosmin, 2-methylisoborneol (MIB), octen-3-ol and octen-3-one - each has its own aroma, all of them considered objectionable in wine.
Read more about this topic: Cork Taint
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