Recent Advances in Detection and Application of TCA in Wines and Corks

doi:10.7506/spkx1002-6300-200921107

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (21): 469-475.doi: 10.7506/spkx1002-6300-200921107

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Recent Advances in Detection and Application of TCA in Wines and Corks

FANG Yu-lin1,2，MENG Jiang-fei1,2,*，ZHANG Ang1,2，ZHANG Zhen-wen1,2

1. College of Enology, Northwest A&F University, Yangling 712100, China；
2. Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, China

Received:2009-05-08 Revised:2009-10-02 Online:2009-11-01 Published:2010-12-29
Contact: MENG Jiang-fei E-mail:mjfwine@yeah.net

Abstract

Abstract:

Cork taint, a musty off-odor in affected bottles, is among the most serious problems affecting wine sensory quality. And the main responsible factor for this organoleptic defect is attributable to 2,4,6-trichloroanisole(TCA). This paper mainly introduces methods for the extraction, concentration and detection of TCA from wine and wine corks. The application prospects of analytical methods for TCA are also predicted.

Key words: TCA, wine, cork, detection, extraction and concentration

CLC Number:

TS262.6

FANG Yu-lin1,2，MENG Jiang-fei1,2,*，ZHANG Ang1,2，ZHANG Zhen-wen1,2. Recent Advances in Detection and Application of TCA in Wines and Corks[J]. FOOD SCIENCE, 2009, 30(21): 469-475.

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Recent Advances in Detection and Application of TCA in Wines and Corks

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