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MOBILE TCA REMOVAL SERVICE THE HISTORY OF TCA/TBA The wine industry has long been a sufferer of TCA contamination or "cork" taint. The compound 2,4,6 trichloroanisole (a musty smell synonymous with a "musty basement" otherwise known as TCA) and more recently 2,4,6 tribromoanisole has been found to be present in corks, packaging material, cardboard boxes, wooden products etc etc. The list is endless. The use of chlorine or bromine compounds in everyday life from the sterilization of water to the bleaching of wood and paper products continues unabated. Chlorine will continue to be used in years to come, since it is the cheapest sterilization agent available to date. In water, the levels of THM's (or trihalomethanes) has increased considerably since chlorine was first used to sterilize water supplies and is a common compound on a water treatment analysis these days. THM's, of which trichlorophenol (TCP) is detectable by nose and is also thought to be one of the precursors to TCA, are formed from the addition of chlorine to waters containing excessive vegetative matter like algae or tannins. The common aroma associated with TCP is similar to anti-bacterial solutions used for mouthwashes. Patent 4,276,179 granted in 1981 to Soehngen is a process for the removal of these and other chlorinated hydrocarbons from liquids (including wine) using polyethylene or related polymers in the form of a thin film. Only 1-2 ng/l of TCA or TBA is required to give wine that "musty" aroma. TCA/TBA contamination has made big news as of late and we feel that this compound will continue to rear its ugly head as long as wine is being produced and bottled using corks. SOURCE OF TCA/TBA IN SHIPPING CONTAINERS? Were you aware that most containers entering and leaving port are sterilized using "bromo-methyl" bombs or other chemicals? These are devices used for sterilizing the inside of the containers to prevent the spread of bacteria world wide. Should products like barrels, oak chips, packaging material etc not be wrapped properly, then there is a potential source for contamination within the shipping container in the form of tribromoanisole. METHOD FOR THE REMOVAL OF TCA/TBA FROM WINE There are various methods for the removal of TCA from wine including half and half (yes, coffee creamer) and polyethylene beads (as mentioned in patent number 6,610,342 which is only specific to TCA removal). VA Filtration USA developed a single pass system for the removal of TCA/TBA from wine on a large scale in 2004. As The process was developed based on technology used in the 1970's for the removal of pesticides from wine and does not involve the use of polyethylene beads. The system can be used on volumes as small as single barrels and up to lot sizes greater than 100 000 gallons. The process is extremely gentle on the wine with operating pressures not exceeding 15 psi at any time. The chemical make-up of the wine is not affected at all. The media used has a natural affinity to TCA/TBA only. Tests on 750 ml samples are possible and a small fee applies if the full scale service is not used. MEDIA CAN NOW BE REGENERATED VA Filtration is now able to regenerate the media used for the TCA/TBA removal, resulting in huge cost savings with the processing of larger lot sizes. PESTICIDE REMOVAL FROM WINE The same process used for the removal of TCA/TBA can be used for the removal of pesticides from wine. Please contact us for further information.
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