Cork taint
Date or time period: 1982
The chemical compound principally responsible for 'cork taint', a musty off-flavor in wine identified by Hans Tanner's group in Switzerland and published in the Journal of Agricultural and Food Chemistry[1]. This opened up a new area of research and development to minimise and eradicate the occurrence of this wine fault and contributed to the development of alternative closures
SOURCE
- ↑ Buser, H.R., Zanier, C. Tanner, H. (1982) Identification of 2,4,6-trichloroanisole as a potent compound causing cork-taint in wine. Journal of Agricultural and Food Chemistry 30, 359–362