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Flame retardants in cellars taint wine

Nature (2004)Cite this article

A new chemical culprit can make wine taste musty.

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References

  1. Chatonnet, P. et al. Identification and responsibility of 2, 4, 6-tribromoanisole in musty, corked odors in wine. Journal of Agricultural Food Chemistry, published online, doi:10.1021/jf030632f (2004).

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Authors
  1. Mark Peplow
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 Institute of Food Research

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Peplow, M. Flame retardants in cellars taint wine. Nature (2004). https://doi.org/10.1038/news040216-21

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  • DOI: https://doi.org/10.1038/news040216-21

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