As chlorine-cleaning compounds have been found to be one of possibly several chlorine-containing substrates that are used by molds to create 2,4,6-trichloroanisole (TCA or “cork taint”), it would seem that we would all know by now to not use these compounds for winery sanitization (especially as there are other, just as effective, products without chlorine available). Unfortunately, the other halogens, bromine, flourine and iodine may be implicated also. Read a thorough review of the subject in this great blog article.

By | 2017-05-19T21:03:39+00:00 January 30th, 2011|Winemaking|Comments Off on Cork “Taint” Info

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