Taints in the cellar: Thales Wine Cellar Services - Adriaan Oelofse

The impact of "Chemical Taints" that are formed in the winemaking environment is largely underestimated and can drastically influence the organoleptic properties of the final product. With the rising consumer awareness on wine spoilage and stricter regulations, it is crucial that the current knowledge on and solution for the prevention of wine spoilage should be discussed. An overview of chemical taint formation within a cellar setup will be discussed with a focus on organohalogen contamination (TCA related compounds).

Click here to get the file