{"id":14095,"date":"2026-03-09T14:12:41","date_gmt":"2026-03-09T14:12:41","guid":{"rendered":"https:\/\/curated.winescurated.com\/?post_type=wcp_glossary&amp;p=14095"},"modified":"2026-03-09T14:12:41","modified_gmt":"2026-03-09T14:12:41","slug":"tca","status":"publish","type":"wcp_glossary","link":"https:\/\/winescurated.com\/uk\/glossary\/tca\/","title":{"rendered":"TCA"},"content":{"rendered":"<p>TCA stands for 2,4,6-trichloroanisole, a chemical compound that causes &#8220;cork taint&#8221;. It forms when natural fungi in corks or wooden barrels interact with chlorine in cleaning products, resulting in musty, moldy or wet cardboard aromas in wines. Although it is harmless to drink, it ruins wine quality and strips it of its fruit flavors. TCA can be detected at extremely low levels and it affectes approximately 2-7% of wines sealed with natural cork.<\/p>\n","protected":false},"author":4,"featured_media":0,"template":"","glossary_category":[113],"class_list":["post-14095","wcp_glossary","type-wcp_glossary","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>What is TCA? 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