TCA CORK TAINT REMOVAL
Untainted wine for good:
Since 2004, we have provided winemakers around the world with a unique single-pass treatment process to remove the ‘musty, moldy’ aroma of TCA (2,4,6, Trichloroanisole) and TBA (2,4,6, Tribomoanisole).
The wine passes through a system of filter media canisters that targets TCA/TBA and all related anisoles. Once again, this is a gentle, ‘once-through’ filtration, and wine quality is untouched. Anything from one barrel to large volumes can be processed.
|Volumes processed:||Single barrel to 400,000+ Litres|
|Processing Rate:||4 – 4,000 Litres/hr|
|Detectable TCA/TBA levels in wine:||< 2 µg/Litre (0.5 µg/gallon)
Depending on wine type
|TCA levels treatable successfully:||< 30 µg/Litre (7.5 µg/gallon)|
|Levels analysed exiting the system:||< 1µg/Litre (.25 µg/gallon)|
|Wine quality after TCA/TBA removal:||Excellent|