Chemicals Taint Vintage Wines

Just browsing the latest issue of Wine Spectator and found a discomforting reference to chemicals used in some fire-retardant materials. Apparently, according to author James Molesworth, a Chilean winery is the latest of several choice wine producers who are battling contamination in their cellars. TBA (2,4,6-tribromoanisole), has been detected as the cause of dry, musty odors and flavors in the wines. TBA originates in wood preservatives and some flame-retardant paints used in cellar construction.

Once TBA is in the winery, it is very difficult to remove all sources of contamination. Even a source as small as a bung plug can spread the chemical and the exact source can be challenging to find.

Despite the fact that no health risks are associated, the premium wineries won't sell or market the off-tasting wine and thus suffer financial losses.

We know that Blazeguard does not contain ANY harmful chemicals and is inert in all applications. Maybe we should start making sales calls on wineries...probably can't do more than one a day, though. :)
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