Home > Magazine Archives > March 31, 2007 Issue > This Issue/Marvin R. Shanken
This Issue: TCA
Three little letters. One major problem. TCA (the abbreviation for 2,4,6-trichloroanisole) is a chemical that imparts musty flavors and drying tannins to wine. Even in tiny amounts—as little as one or two parts per trillion—it can strip much of the flavor and pleasure from even the greatest wine.
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