The current issue of Vineyard & Winery Management (Jan/Feb 2004) has a
good article discussing the TCA problem at Hanzell Winery in CA.
Basically any interaction between chlorine and wood can eventually
cause TCA taint. Very enlightening.



(JEP) wrote in message . com>...
> Olwen Williams > wrote in message >...
> > John DeFiore wrote:
> > >
> > > That's exactly true. Some people are sensitive even below 2ppt, (parts per
> > > trillion!) like James Laube of the Wine Spectator. Many people can detect
> > > 6ppt and by 10ppt I think most people would find a wine objectionable.
> > > There do seem to be those that are not sensitive to it at all. Estimates
> > > I've heard are up to 1 in 8 bottles with cork closures have detectible
> > > levels of TCA for those who are very sensitive.
> > >
> > Because of the comparatively high rate of corking many vineyards in my
> > area (NZ,Marlborough) are using screw tops on their good whites.
>
> I hate to bring this up because we've had a long, drawn out discussion
> on AFW about this topic, but there are sources of TCA taint other than
> cork.
>
> Andy