Summary : A total group of 33f winemakers and enologists were presented with a rang of wine and cork soak samples spiked with TCA in a range from 1ppt to 32ppt. Results showed a wide range of sensory effectiveness. Overall average TCA recognition occurred at approximately 6ppt, with no major differences between wine types or cork soaks. False positives were approximately 35% for samples spiked at levels of 4ppt or higher.

Summary : WInes rejected at the Culinary Institutes restaurant and classrooms were analyzed for a wide range of faults. Most noteworthy, out of more than 4,500 wine opened during the test period - only 10 wines were rejected. Of these flawed wines, nearly all showed a combination of high TCA levels and oxidation issues. Imported wines were more likely to be rejected than domestic products. The presentation was made with preliminary numbers. Updated results will be posted when available.

Summary : Alcohol has a high affinity for TCA and there have been understandable questions about the CQC method which specifies a standard 10% ethanol solution for cork soaks. This report illustrates that higher ethanol matrices will absorb more Releasable TCA from the cork, but at the same time, will curtail the volatility of TCA into the atmosphere. The net effect is shown in this study, to cancel each other out. It is inferred from this analysis of reduced TCA release to a SPME fiber, that the same result would occur in sensory evaluations.