Comments on: Made in forests, spoiled in processing?

By: winesooth.com » Blog Archive » Little ditty, ’bout moldy corks

winesooth.com » Blog Archive » Little ditty, ’bout moldy corks — Mon, 09 Nov 2009 15:32:05 +0000

[...] I broached the subject of improving cork processing and production to reduce the incidence of T.C.A.-tainted wines. It is cork taint that hindered me from completing a piece on a rather rare variety. Two separate [...]

By: John Kelly

John Kelly — Sat, 24 Oct 2009 23:48:13 +0000

Arthur: Recalling my o-chem from 30 years ago, anisole is a strong ortho/para director in electrophilic aromatic substitution reactions – I believe phenol is as well.

Many fungi will catalyze the formation of TCA from 2,4,6 trichloro-phenol, which is either a contaminant or a breakdown product of chlorinated pesticides that were once used widely in cork forests, and are presumed to have accumulated in the environment.

Chloroperoxidase and bromoperoxidase, enzymes found in some fungi and bacteria, can also halogenate phenol and anisole.

So, fungi break lignin down to phenols and anisoles, which can be halogenated – when sources of halogen are present, presumably form santiizing agents – by those same fungi and some bacteria, as well as perhaps non-enzymatically. Also, halogenated aromatic compounds are present in the environment as a consequence of the use of pesticides, which can be converted by these same bacteria and fungi into TCA.

Even eliminating sources of halogen from cork manufacture will not eliminate TCA, until this environmental source is depleted.

By: Dylan

Dylan — Sat, 24 Oct 2009 17:36:21 +0000

I find it ironic that when it comes to this topic we’re asking for some form of closure from the cork industry.

By: Thomas Pellechia

Thomas Pellechia — Fri, 23 Oct 2009 21:14:03 +0000

The cork industry has a record of producing great press releases, a lot of good news stories, and still no definitive remedy.

Either the will or the science (or both) isn’t there yet.

Then again, there was a time before cork, so what’s to preclude a time after cork? Progress waits for no industry, except maybe the one in Detroit.

By: Arthur

Arthur — Fri, 23 Oct 2009 21:03:59 +0000

Thomas,
My understanding is that at least some producers are moving to improve their processing methods.
This would probably be reflected in dramatically lower prevalence/incidence of TCA taint – which has yet to be touted.
As it stands, this press release only touts what a great harvest they have had this year. To which I responded with this post.

By: Thomas Pellechia

Thomas Pellechia — Fri, 23 Oct 2009 20:31:28 +0000

Ever smell TCA in hotel water? I do–often.

To your last point: I was led to believe that’s what the cork industry is doing or has done. Do you have information to the contrary?