Is Airborne 2,4,6-Trichloroanisole (TCA) a Threat for Bottled Wine?

Figure 1

Design of the experiment: (A) removing bottles from the containers after the specified storage time; (B) opening the wine bottles (by cutting the bottlenecks of bottles with stoppers or manually for other closures); (C) sampling and GC-MS analysis of the wines; (D) breaking the bottlenecks and preparing closures for soaking; (E) soaking parts of bottle closures in 12% aqueous ethanol; (F) sampling and GC-MS analysis of closure extracts.