Destruction
TCA

The elimination of TCA (trichloroanisoles) is the most significant challenge facing the wine industry. In fact, the presence of this compound in the facility is what gives wine the so-called “cork taint.” It alters the taste, aroma, and quality of the wine, rendering it unfit for consumption. Therefore, TCA decontamination is a critical issue that must be addressed.

The devices we develop help reduce the amount of mold produced by microorganisms in poorly ventilated areas where conditions are conducive to their growth—such as wine cellars. UV disinfection of the air is therefore the ideal solution for this type of environment, where the air needs to be constantly recirculated.

You can equip your facilities with either mobile, standalone units or fixed units. In either case, this will not affect your current setup in any way, and you will not need to make any changes to the current condition of your facilities. The germicidal lamps will prevent TCA from developing and ensure the quality and integrity of your wines.