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A partial explanation for cork taint
From a recent study published in Proc. Nat. Acad. Sci. (USA):
http://m.phys.org/news/2013-09-odor-...-bad-wine.html It is interesting that TCA actually mutes our sense of smell, which also accounts for the phenomenon of "fruit scalping" when low levels of TCA are present. Mark Lipton -- alt.food.wine FAQ: http://winefaq.cwdjr.net |
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