Uncorking Haloanisoles in Wine
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Uncorking Haloanisoles in Wine
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We’ve all heard of “corked” wine — but what if that wet dog smell isn’t the cork’s fault at all? In this episode of The Wine Lab, we explore the fascinating and frustrating world of haloanisoles: TCA, TBA, TeCA, PCA, and their highly aromatic footprint in wine.
These powerful compounds can travel through the air, cling to barrels and insulation, and even sabotage stainless steel tanks. Learn about their origins, their impact on sensory perception, the limits of closures like screwcaps and synthetic corks, and the cutting-edge methods being developed to detect and remove them.
Whether you’re a winemaker, sommelier, or just a curious wine geek, this episode uncorks the real story behind “cork taint” — and why it’s time to call it haloanisole taint.
To read the full paper that the episode is based on, visit: https://www.mdpi.com/1420-3049/28/6/2532
For more detailed wine science checkout my YouTube channel here: https://www.youtube.com/@Enology_channel