TCA CORK TAINT REMOVAL

TCA_corkTaint
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.

Specifications

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