CHLORINE USE IN THE WINERY
CHLORINE USE IN THE WINERY
Dec 5, 2011 6
(NewWorldWinemaker) - Why not to use any chlorinated products anywhere in the winery.
Hypochlorite - Cleaning products that contain hypochlorite (OCl–) should not be used anywhere near the winery, especially the production and hospitality areas, specifically the tasting room.
Formation of 2,4,6-trichloroanisole
Presence of chlorine is one of the two major contributors to the production of 2,4,6-trichloroanisole (TCA), the compound that causes a moldy, musty cork taint. TCA’s sensory threshold is one of the lowest in nature at around 1 to 5 nanograms per liter. The second requirement for TCA formation is the presence of molds. They are common even in watertight caves and cellars due to frequent rinsing of tanks and floors and the desirably high relative humidity (80 percent or more) in barrel rooms, which minimizes evaporative losses of wine. Chlorinated and mold-methylated phenolics from materials such as wood or cork bark are known as chloroanisoles, and their equally potent bromine analogues are bromoanisoles.
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