Wine contamination with fungal aromas is currently recognized as one of the wine's worst threat for the cellars all around the world. Traditionally, and erroneously, this phenomenon has been considered exclusively associated with the cork. From this point of view, the cork stopper would act as the source of wine contamination by chloroanisoles (specially 2,4,6-trichloroanisol, or TCA). This organic compound is able to confer a very unpleasant fungal aroma to the wine, even at concentrations as low as 2-4 ng/l.
Causes and origins of wine contamination by haloanisoles - old version
Wine contamination by haloanisoles - new version launched by APCOR
Chapter 2 - Biotechnological strategies to prevent the contamination of cork by chloroanisoles
Chapter 4 - Analysis of 2,4,6 TCA - Biodegration by basidiomycetous white rot fungi