TCA is the chemical agent which cause the bad smell of cork in the wines… did you know that it does not smell bad, the point is that it inhibit the odor receptors of our nose preventing us from smelling our wine properly. It has been demostrated by the university of Osaka (Japan).

Low levels of TCA cannot be measured in a laboratory but they still affect the wine! and so far no solutions have been found, this is why many wineries are adopting alternative closures like screw caps.

Read more about the analysis conducted in Japan here