WHAT IS TCA?
2,4,6-TCA or simply TCA is one of the isomers of trichloroanisole. In cork, wine and a great variety of natural products (fruit, coffee, etc.) TCA is responsible for the so-called "musty smell" or "wet cardboard." It is perceptible at concentrations of one part per trillion (ppt). There is probably no other substance that the human nose can perceive this sensitively. It is supposedly formed by methylation of trichlorophenol through the enzymatic action of certain kinds of molds and fungi.
As several scientific studies show, it is impossible to remove completely TCA from cork with chemical-physical treatments without irreversibly damaging the material. The only scientifically validated solution today is the individual selection of natural corks.
