Abstract
Chloroanisoles [2,4-dichloroanisole, 2,4,6-trichloroanisole (TCA), 2,3,4,6-tetrachloroanisole and pentachloroanisole], chlorophenols [2,4,6-trichlorophenol, 2,3,4,6-tetrachlorophenol and pentachlorophenol (PCP)] and guaiacol were detected in red and white cork-tainted bottled wines. These compounds were also found in the cork stoppers from those bottles. A significant correlation was found between TCA in wines and TCA in cork stoppers, and between TCA in wine and intensity of cork taint. At low levels of TCA, the presence of guaiacol or PCP were also found to influence in cork taint.
Similar content being viewed by others
Author information
Authors and Affiliations
Additional information
Received: 29 November 1999
Rights and permissions
About this article
Cite this article
Peña-Neira, A., Fernández de Simón, B., García-Vallejo, M. et al. Presence of cork-taint responsible compounds in wines and their cork stoppers. Eur Food Res Technol 211, 257–261 (2000). https://doi.org/10.1007/s002170000193
Issue Date:
DOI: https://doi.org/10.1007/s002170000193