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Lexicon

The largest wine encyclopedia in the world with 26,463 Terms.

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Tribromanisole

The chemical compound (exact designation 2,4,6-tribromoanisole = TBA) is produced in a similar way to trichloroanisole (TCA) by microbial degradation of tribromophenol. Tribromophenol is used to impregnate wood and as a fire-retardant additive in the production of cardboard, dyes and plastics. These materials are frequently used in the food industry and also in viticulture. The substance could get into the wine through contact with cellar machinery or closures. It causes a musty taste and odour very similar to the cork taint caused by TCA. The perception threshold in wines is around 3 to 4 ng/l (ng = billionth of a gram), i.e. even lower quantities than for TCA. See also under plastic flavour.

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