<p>If you've ever been unlucky enough to experience 'corked' wine, then 2,4,6-trichloroanisole, or TCA was likely the chemical culprit</p>

If you've ever been unlucky enough to experience 'corked' wine, then 2,4,6-trichloroanisole, or TCA was likely the chemical culprit

<p>If you've ever been unlucky enough to experience 'corked' wine, then&nbsp;2,4,6-trichloroanisole, or TCA was likely the chemical culprit</p>

Trichloroanisole – Wine cork taint: Chemistry in its element

A weekly tour of the periodic table, from Chemistry World, the magazine of the Royal Society of Chemistry.

Share Trichloroanisole – Wine cork taint: Chemistry in its element