Trichloroanisole (TCA) cork taint molecule. Produced by fungi and bacteria, responsible for cork taint in bottled wine.

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Trichloroanisole (TCA) cork taint molecule. Produced by fungi and bacteria, responsible for cork taint in bottled wine. Atoms are represented as spheres with conventional color coding: hydrogen (white), carbon (grey), oxygen (red), chlorine (green).

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Photo credit: © molekuul.be / Alamy / Afripics
License: Royalty Free
Model Released: No

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