tribromoanisole, more properly 2,4,6-tribromoanisole, or TBA, is a musty- or dusty-smelling compound which may affect wine produced in a contaminated winery. The cause so far identified is the microbial degradation by fungi in the winery of tribromophenol (TBP) used in wood preservatives or as a flame retardant in paints and plastics. It is therefore only indirectly related to cork, which can act as a ‘carrier’ of the taint. The perception threshold in red and white wines is approximately 3–4 ng/l, down to 2 ng/l in sparkling wine. Further research is needed to assess the frequency of this fault. It has not so far been possible to distinguish TBA from tca by tasting.
