A chemical released by a fungus whose smell is detectable in minute concentrations. It is responsible for the musty smell that taints wines bottled with infected corks (. abbreviation TCA) .
- We go away thinking we just don't like the wine, when, in fact, it was contaminated with 2, 4, 6 - trichloranisole, a chemical generated by molds that tend to grow on cork.
- If you've ever opened a bottle of wine to discover something that smells like a mouldy hymn book and tastes even worse, you've made the acquaintance of a chemical compound called 2,4, 6 - trichloranisole.
- The mould, called trichloranisole or TCA for short, can ruin a bottle of wine: it makes it taste like like a cellar or damp cardboard.
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