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Tetrachloroanisole

This chemical compound (2,3,4,6-tetrachloroanisole = TeCA) is formed during the microbial decomposition of pentachlorophenol (PCP) by fungi. PCP is present in various herbicides and insecticides. Although such PCP-containing substances are prohibited in viticulture, they can occur as wood preservatives in the vineyard or cellar. TeCA causes a musty-dusty smell and taste in wine. See also under wine defects.

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