TCA

2,4,6-trichloroanisole, a compound commonly associated with cork taint.

<h2>What it means in wine</h2> <p>TCA can create musty aromas and suppress fruit even at very low levels. It is one reason some wines use alternative closures.</p> <h2>Why it matters</h2> <p>Do not equate all cork problems with TCA; cork taint can be discussed broadly.</p>