Musty and Moldy Taint in Wines: A Review
The literature about musty and moldy taint—the so-called cork taint—in wines is varied because there are many different molecules involved in this wine defect. Chloroanisoles are the most relevant compound responsible for cork taint and of these, 2,4,6-trichloroanisole (TCA) is the most common, but...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-06-01
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| Series: | Beverages |
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| Online Access: | https://www.mdpi.com/2306-5710/6/2/41 |