TCA Cork Taint Removal

Untainted wine for good:

Since 2004, we have provided winemakers around the world with a unique single-pass treatment process to remove the 'musty, moldy' aroma of TCA (2,4,6, Trichloroanisole) and TBA (2,4,6, Tribomoanisole).

The wine passes through a system of filter media canisters that targets TCA/TBA and all related anisoles. Once again, this is a gentle, 'once-through' filtration, and wine quality is untouched. Anything from one barrel to large volumes can be processed.

Specifications

Volumes processed:	Single barrel to 100,000+ gallons
Processing Rate:	1 - 1,000 gal/hr
Detectable TCA/TBA levels in wine:	< 2 ng/l Depending on wine type
TCA levels treatable successfully:	< 30 ng/l
Levels analysed exiting the system:	< 1 ng/l
Wine quality after TCA/TBA removal:	Excellent