Eliminate Chlorine, Protect Your Wine From Cork Taint

Chlorine in your process water could be silently sabotaging your wine.

Even trace amounts can lead to Trichloroanisole (TCA) contamination causing musty aromas, ruined batches and damaged brand reputation.

Download our new technical article to explore how to overcome these challenges.

What’s inside:

• The science behind chlorine removal and TCA prevention
• Key sources of contamination in winery environments
• Step-by-step de-chlorination process using food contact compliant activated carbon sheets
• Case study of an Australian winery with performance data and ROI insights

Get your copy of the technical article now, take control of your water quality and protect your wine.