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  • CORK SUPPLY ANNOUNCES BREAKTHROUGH IN TCA ELIMINATION……..(current)

Cork taint is typically caused by 2,4,6-trichloroanisole (TCA), but it can be caused by a number of other compounds. It presents itself as a musty aroma or taste often described as reminiscent of a damp basement. Most often, the cork is the culprit, though it can have other causes, like TCA tainted barrels.

Read on…….

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