North Coast wineries and coopers may soon have a new line of defense against dreaded cork taint: former drug sniffing dogs from Chile.
The musty bane of the industry, cork taint spoils wines from the highest prices to the lowest by way of chemical compounds that leave a “corked” wine with aromas of damp newspaper, wet dog, moldy basement, and so on. Generally speaking, the culprit compounds 2,4,6- trichloroanisol and 2,4,6-tribromoanisal, or TCA and TBA, are the unpleasant fallout when chlorine mingles with fungi or mold.
Dominik Kozlik e.U.
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