2,4,6-Trichloroanisole as a Quality Challenge in Wines: Cork Taint, Detection and Control

Abstract

The global wine market, after experiencing a period of contraction between 2020 and 2021 due to the COVID-19 pandemic, resumed growth in 2023, with substantial increases in worldwide consumption. In this context of recovery and expansion, quality control has become increasingly important for the sustainability and competitiveness of the wine industry. Among the main challenges related to wine quality is the presence of haloanisoles, particularly 2,4,6-trichloroanisole (TCA), a compound responsible for undesirable musty and cork taint aromas and flavors. It is estimated that TCA contamination leads to the rejection of approximately 4% of the global wine production, resulting in significant economic losses and damage to producers reputations. Therefore, this article aims to discuss key aspects related to haloanisoles in wine, including their origin, human sensory sensitivity, extraction and analytical methods, as well as prevention and remediation strategies for their presence in wines and cork closures.