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Percentage reduction of cork taint (TCA 2,4,6-trichloroanisole) in barrels of wine that have had plastic “cling” wrap submerged in them. As recently published in Food Chemistry, Bordeaux researchers proved the long-circulated wine industry rumor. It turns out that immersing 3-4 supermarket rolls of plastic film in 60-gallon (225 liter) barrels of TCA-tainted red wine for 48 hours removes the unpleasant “wet dog” aromas associated with cork taint. Woof.