I’m not a chemist, and I don’t play one on TV. With that caveat, unless heat either (1) breaks down the chemical bonds within TCA that destroys its organoleptic effect, or (2) causes the TCA to leave the liquid via evaporation, then I wouldn’t think that heating a TCA-contaminated wine would eliminate the TCA.
Anthony, that looks interesting. Something I’ve thought about for many years, but it’s not easy to find something that easily binds a small, simple molecule like TCA. Not my area of expertise, but it’s a lot easier to find ways to bind proteins and DNA because of their much larger and distinctive fingerprint. There is some work going on in tailoring proteins to bind specific small molecules, but I have no idea if it would be possible to do that for TCA. If so, you could attach the protein to a suspending matrix, and use put the assembly in your wine.