Catalog excerpts
TCA / TBA removal LIBRASORB® TX DEPTH FILTRATION FOR VALUABLE LIQUIDS. SINCE 193
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organoleptic detection limit non-detectable ethyl lactate isoamyl acetate ethyl succinate ethyl valine ethyl vanillate Improving the taste of beverages TCA and TBA cause undesired musty and moldy off-flavors in wine that are recognizable at concentrations as low as 5 ng/L. Surprisingly, even at approximately one part per trillion, it can mask and therefore negatively affect taste and bouquet. TCA (2,4,6-Trichloranisole) and TBA (2,4,6TCA Concentration Tribromanisole) and their precursors can originate from oak barrels, storage tanks, tap water and other production equipment used in wine...
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