Saturday, May 25, 2019

Dogs continue to improve our lives: this time, our wine

In the wine industry, dogs are being used to detect TCA and its relatives, which are the bane of winemakers everywhere. A little TCA goes a long way and is the primary cause of  “cork taint,” a musty, moldy, wet cardboard smell and taste in wines. Most people can spot it at a concentration of around 5 parts per trillion, the equivalent of a few drops in an Olympic-sized swimming pool, according to Jamie Goode, whose most recent book is Flawless: Understanding Faults in Wine (University of California Press, $23).

No comments:

Post a Comment