Sensory Detection and Recognition of TCA in Various Matrices

Sponsored by the CQC and Conducted by ETS Laboratories in July 2001 - St. Helena CA

Summary : A total group of 33 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.