Tca e Aloanisoli nel vino: quando il problema è in cantina

Principalmente tratto da:
Causes and origins of wine contamination by haloanisoles – J. José Rubio Coque et al, 2006. Institute of Biotechnology of Léon (Inbiotech), Spain. Edito da Agrupación Sanvicenteña de Empresarios del Corcho de Extremadura.
Reducing cork taint in wine, R. Jung and V. Schaufer, Forschungsanstalt Geisenheim /Geisenheim Research Center, Germany; da Managing Wine Quality, vol. 2, Edited by A. Reynolds, pp 389-414.
Altre fonti:
C. Chassagnou & Jean-Michael Maron: Qualità dell’aria in cantina, diagnostica e soluzioni; Service Vigne et Vin, Chambre d’Agriculture de la Gironde – Infowine, 2006, N. 11/1
Fernandez et al.: Using high adsorbent yeast hulls in wine for eliminating corked and musty taints, Inter Rhone, Infowine 2007
International Standards for phytosanitary measures – ISPM 15 – Regulation of wood packaging material in International Trade (2009), Secretariat of the International Plant Protection Convention, FAO 2013
K. Hjelmeland et al.:High-Throughput, Sub ng/L Analysis of Haloanisoles in Wines Using HS-SPME with GC-Triple Quadrupole MS, pp. 494-499 Am. J. Enol. Vitic. 63:4 (2012)
Kathy Ridgway, Samuel P.D. Lalljie, Roger M Smith: Analysis of Food Taints and off-flavours – A review, Food Additives and Contaminants, 2009, 27 (02), pp. 146-168