This Issue: TCA

Marvin R. Shanken, Thomas Matthews
Issue: March 31, 2007

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.

For the full article, check out the new issue of Wine Spectator, on newsstands February 15, 2007.

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