2,4,6- Trichloroanisole: a consumer panel evaluation [Portugal]

• Published in: Ciência e Técnica Vitivinícola Vol. 21; no. 2; pp. 53 - 65
• Main Authors: Teixeira, M.I.V, San Romão, M.V, Bronze, M.R, Vilas Boas, L
• Format: Journal Article
• Language: English; Portuguese
• Published: INIAV - DOIS PORTOS (Ex-Estação Vitivinícola Nacional) 2006
• Subjects: Analyse organoleptique; Análisis organoléptico; Bouchon; Control de calidad; Contrôle de qualité; Corcho; Cork; Defecto de sabor; Deterioration; Deterioro; Défaut de flaveur; Détérioration; FOOD SCIENCE & TECHNOLOGY; Liège; Off flavours; Organoleptic analysis; Quality controls; Red wines; Stoppers; Tapón; Tca; Vin blanc; Vin rouge; Vino blanco; Vino tinto; White wines; avaliação sensorial; vinho; TCA; sensory evaluation; Cork taint; gosto a rolha; wine
• ISSN: 0254-0223

The "cork taint" is a major problem in wine industry and may caused by the several sources of contamination although wine cork stoppers are usually subject to suspition: 2,4,6-trichloroanisole (TCA) has been frequently associated to this off-flavour. In this work, a consumer panel performe...