Metadata
Author: WikiMatrix
Data
English[en]
The chief cause of cork taint is the presence of the chemical compounds 2,4,6-trichloroanisole (TCA) or 2,4,6-tribromoanisole (TBA) in the wine, which in many cases will have been transferred from the cork, but which also can have been transferred through the cork rather than from it.
Spanish[es]
La principal causa del olor a corcho es la presencia de los compuestos químicos 2,4,6-trichloroanisol (TCA) o 2,4,6-tribromoanisol (TBA) en el vino, el cual en muchos casos habrá sido transferido desde el corcho, aunque también pueden haber sido transferidos a través de éste.