TCA Cork Taint Removal
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 |