Haloanisoles – Halophenols


Haloanisoles are responsible for “mouldy”’ and cork defects. The compounds most often found in wines are the following: 2,4,6-trichloroanisole (TCA); 2,3,4,6-tetrachloroanisole (TeCA); 2,3,4,5,6-pentachloroanisole (PCA); and 2,4,6-tribromoanisole (TBA).

Their determination either confirms or denies their involvement in wine contamination. In addition, it can be used to detect potential sources of contamination.

It should be noted that these molecules are extremely fragrant and they alter the wines in an irreversible way.


Halophenols are the biochemical precursors of haloanisoles:

  • 2,4,6-trichlorophenol (TCP) → TCA
  • 2,3,4,6-tetrachlorophenol (TeCP) → TeCA
  • 2,3,4,5,6-pentachlorophenol (PCP) → PCA
  • 2,4,6-tribromophenol (TBP)→ TBA

Used to protect wood, TCP, TeCP and PCP are responsible for air contamination. TBP is a flame retardant recently identified in some contaminations.

Our laboratory has recently developed new methods to detect these contaminants on all matrices. Indeed SARCO proposes an extremely powerful method to simultaneously determine key molecules that can be found in wines with a detection limit below the allowable limits. With this very fast method we provide a result within 2 days.

  On winesCellar atmosphere

Other matrices :

cork, wood, chips








Volume 50 mL 125 mL Please contact us
Analysis duration 1 day 2 day

*COFRAC accredited analysis (accreditation N°1-0588, available on http://www.cofrac.fr/)

Our quality guarantee

  • Method validated according to OIV Oeno 10/2005 resolution and NF V03-110 standard validation
  • Connecting EIL


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