Plastic wrap reduces TCA: PROVEN!?

[Brent_C_l_a_y_t_o_n]

Doesn’t work for me for the reasons stated above. It may take out the negative flavors associated with TCA but it doesn’t rejuvenate a wine and make it taste like an unaffected bottle.

[Brian_Tuite]

Problem is that TCA strips then wine of fruit and aromatics so even though you can reduce the TCA smell it’s already done it’s damage. I just pour it down the drain and open something still alive.

This. You cannot reverse the effect. You can only get rid of the TCA smell.

No, this is not true. TCA is not a reactive molecule in wine. It does not change the chemistry of a wine, it interferes with your perception of the wine. If it were possible to remove it without affecting any of the other positive compounds, I believe you would have the original, correct wine back. The problem is that saran wrap doesn’t remove all of the TCA, and it probably affects other aspects of the wine as well, leaving it in some unknown altered state.

So, in essence, you’re saying pour it down the drain. Oh OK.

[Cris_Whetstone]

Problem is that TCA strips then wine of fruit and aromatics so even though you can reduce the TCA smell it’s already done it’s damage. I just pour it down the drain and open something still alive.

This. You cannot reverse the effect. You can only get rid of the TCA smell.

No, this is not true. TCA is not a reactive molecule in wine. It does not change the chemistry of a wine, it interferes with your perception of the wine. If it were possible to remove it without affecting any of the other positive compounds, I believe you would have the original, correct wine back. The problem is that saran wrap doesn’t remove all of the TCA, and it probably affects other aspects of the wine as well, leaving it in some unknown altered state.

OK Mr Pedantic Pants.

The bottom line is the wine is not recoverable. That’s why I thought Kenny Rogers was most appropriate.

“Know when to fold 'em
Know when to walk away
And know when to run”

[Alan_Rath]

Brian, i have been known to try and drink a little, if only to get a sense of a wine if I don’t have experience with it. But otherwise, yes, unless you can enjoy the bottle the way it is, down the drain. Numerous discussions have claimed you can still cook with it, though I have never tried that. I suspect in a longer braise, TCA would either dissipate, or perhaps be chemically degraded, but I don’t know that for sure. It’s a halogenated aromatic (which, in chemistry, means something entirely different from aroma), which tend to be fairly reactive under the right conditions.

[Alan_Rath]

This. You cannot reverse the effect. You can only get rid of the TCA smell.

No, this is not true. TCA is not a reactive molecule in wine. It does not change the chemistry of a wine, it interferes with your perception of the wine. If it were possible to remove it without affecting any of the other positive compounds, I believe you would have the original, correct wine back. The problem is that saran wrap doesn’t remove all of the TCA, and it probably affects other aspects of the wine as well, leaving it in some unknown altered state.

OK Mr Pedantic Pants.

The bottom line is the wine is not recoverable. That’s why I thought Kenny Rogers was most appropriate.

“Know when to fold 'em
Know when to walk away
And know when to run”

Well, if by “get rid of the smell” you meant put it down the drain, you were absolutely correct

In all seriousness, in this age of seeming acceptance of all sorts of distortions and untruths, I have no shame in doing what I can to provide the best facts at hand.

[Brian_Tuite]

Brian, i have been known to try and drink a little, if only to get a sense of a wine if I don’t have experience with it. But otherwise, yes, unless you can enjoy the bottle the way it is, down the drain. Numerous discussions have claimed you can still cook with it, though I have never tried that. I suspect in a longer braise, TCA would either dissipate, or perhaps be chemically degraded, but I don’t know that for sure. It’s a halogenated aromatic (which, in chemistry, means something entirely different from aroma), which tend to be fairly reactive under the right conditions.

Oh you can cook with it for sure. I’ve cooked with a brutally corked bottle of Lagier Meredith Syrah and the TCA cooks off.

[Alan_Rath]

Brian, i have been known to try and drink a little, if only to get a sense of a wine if I don’t have experience with it. But otherwise, yes, unless you can enjoy the bottle the way it is, down the drain. Numerous discussions have claimed you can still cook with it, though I have never tried that. I suspect in a longer braise, TCA would either dissipate, or perhaps be chemically degraded, but I don’t know that for sure. It’s a halogenated aromatic (which, in chemistry, means something entirely different from aroma), which tend to be fairly reactive under the right conditions.

Oh you can cook with it for sure. I’ve cooked with a brutally corked bottle of Lagier Meredith Syrah and the TCA cooks off.

You’re just a TCA denier

Funny, I opened what would have been a lovely bottle of Lapierre Cuvee MMXVIII, only to find it corked. I’m going to try cooking with it.

[Al_Osterheld]

Actually, I’ve read TCA binds with fats in some dishes rather than cooking off.

-Al

[Brian_Tuite]

Actually, I’ve read TCA binds with fats in some dishes rather than cooking off.

-Al

I used mine in spaghetti sauce, low fat!