Users of stainless steel wine barrels often think they are immune from TCA contamination because they are using stainless steel. However if they use the stainless steel barrel in conjunction with oak chips, staves or powders they need be aware of the risk of TCA associated with the wood. The taint from TCA (2,4,6-trichloroanisole) and other haloanisoles, such as TeCA and TBA, can contaminate wine as well as corks. Wine makers want to ensure that risk is minimized. Preventing taint through certified plans to ensure oak is free of contamination and flaws, many oak suppliers have developed a HACCP, or hazard analysis and critical control point plan. Such plans are used by a range of industries vulnerable to microbial contamination or by companies looking to demonstrate a commitment to quality production. Companies also adhere to ISO 9001:2008 the international standard for quality production. Once these plans are in place, third-parties like Bureau Veritas certify that they are being followed. Most high-quality oak products are marked with a bar code or number that the producer or customer can use to trace back from reception to production and even the source of the raw materials. Winemakers using stainless steel wine barrels in conjunction with oak products would be well served to buy them from a high quality oak supplier with a rigorous quality plan in place. Check out Skolnik’s Stainless Steel wine barrels.
Wine