@prefix dbo: . @prefix dbr: . dbr:Aroma_compound dbo:wikiPageWikiLink . dbr:Alternative_wine_closure dbo:wikiPageWikiLink . @prefix foaf: . foaf:primaryTopic . dbr:Wine_cork dbo:wikiPageWikiLink . dbr:Heitz_Wine_Cellars dbo:wikiPageWikiLink . dbr:FLSmidth dbo:wikiPageWikiLink . dbo:wikiPageWikiLink . dbo:wikiPageWikiLink ; dbo:wikiPageRedirects . dbr:Anisole dbo:wikiPageWikiLink . dbr:TCA dbo:wikiPageWikiLink . dbr:C7H5Cl3O dbo:wikiPageWikiLink ; dbo:wikiPageRedirects . @prefix rdf: . @prefix yago: . rdf:type yago:Statement106722453 . @prefix wikidata: . rdf:type wikidata:Q11173 . @prefix owl: . rdf:type owl:Thing , yago:Atmosphere114524849 , yago:Message106598915 , dbo:ChemicalSubstance , yago:PhysicalEntity100001930 . @prefix ns7: . rdf:type ns7:ChemicalObject , yago:WikicatMolecularFormulas , yago:Element114840755 , yago:Communication100033020 , yago:MolecularFormula106817173 , yago:Formula106816935 , yago:Quintessence114847103 , yago:Matter100020827 , yago:Substance100019613 , yago:Part113809207 , yago:WikicatPhenolEthers , yago:Relation100031921 , dbo:ChemicalCompound . @prefix umbel-rc: . rdf:type umbel-rc:ChemicalSubstanceType , yago:Condition113920835 , yago:Abstraction100002137 , yago:Attribute100024264 , yago:State100024720 , yago:Spirit114526182 , yago:WikicatFlavors . @prefix rdfs: . rdfs:label "2,4,6-Trichloroanisole"@en , "6\u060C4\u060C2-\u062B\u0644\u0627\u062B\u064A \u0643\u0644\u0648\u0631\u0648 \u0623\u0646\u064A\u0633\u0648\u0644"@ar , "2,4,6-Trichloranisol"@de , "Tricloroanisolo"@it , "2,4,6-\u30C8\u30EA\u30AF\u30ED\u30ED\u30A2\u30CB\u30BD\u30FC\u30EB"@ja , "2,4,6-trichlooranisol"@nl , "2,4,6-Trichloroanisole"@fr ; rdfs:comment "Tricloroanisolo (TCA) \u00E8 il nome con il quale viene comunemente chiamato uno degli isomeri clorurati dell'anisolo, il 2,4,6-tricloroanisolo. Il tricloroanisolo \u00E8 la sostanza che conferisce il cosiddetto sentore di tappo nel vino. Inoltre il TCA \u00E8 stato implicato come uno dei maggiori colpevoli del \"Difetto di Rio\" nei caff\u00E8 da America Centrale e Meridionale, che si riferisce al gusto descritto come medicinale, fenolico o simile allo iodio. Tipicamente il responsabile del sentore di tappo \u00E8 un fungo, l'Armillaria mellea, parassita della quercia da sughero. Nel caso il fungo si sviluppi in un tappo di sughero, si avr\u00E0 la formazione di tricloroanisolo (TCA), quale prodotto del metabolismo secondario, che conferir\u00E0 al vino un odore che pu\u00F2 essere descritto come quello di un quotidiano ammuffito"@it , "2,4,6-trichlooranisol of 1,3,5-trichloor-2-methoxy-benzeen is een organische verbinding die de voornaamste oorzaak is van de muffe smaak van bedorven wijn. Er wordt dan gesproken over \"de wijn heeft kurk\". De stof wordt gevormd door de inwerking van bacteri\u00EBn op chloorfenolen. Deze kunnen afkomstig zijn van bestrijdingsmiddelen waarmee de bomen zijn behandeld waarvan de kurk afkomstig is, maar ook van chloorverbindingen die traditioneel gebruikt werden als ontsmettingsmiddel bij de productie van de flessenkurken. Het gebruik van chloor is echter sedert 1996 verboden en de kurkfabrikanten zijn voortijdig overgeschakeld op andere methoden voor de ontsmetting van kurk, bijvoorbeeld door gebruik te maken van ozon, peroxiden of grote magnetrons. Het bestaan van 2,4,6-trichlooranisol heeft de ku"@nl , "2,4,6-\u30C8\u30EA\u30AF\u30ED\u30ED\u30A2\u30CB\u30BD\u30FC\u30EB\uFF08\u82F1: 2,4,6-Trichloroanisole\uFF09\u306F\u3001\u30A2\u30CB\u30BD\u30FC\u30EB\u304C\u5869\u7D20\u5316\u3055\u308C\u305F\u6709\u6A5F\u5869\u7D20\u5316\u5408\u7269\u306E\u4E00\u7A2E\u3002TCA\u30842,4,6-TCA\u3068\u7565\u8A18\u3055\u308C\u308B\u3002\u5F37\u3044\u30AB\u30D3\u81ED\u3092\u6301\u3064\u3002\u6728\u6750\u9632\u8150\u5264\u306A\u3069\u3068\u3057\u3066\u4F7F\u308F\u308C\u308B\u7269\u8CEA\u304C\u5FAE\u751F\u7269\u306B\u4EE3\u8B1D\u3055\u308C\u308B\u3053\u3068\u306B\u3088\u3063\u3066\u767A\u751F\u3057\u3001\u3057\u3070\u3057\u3070\u30EF\u30A4\u30F3\u306A\u3069\u306E\u7570\u81ED\u306E\u539F\u56E0\u3068\u306A\u308B\u3002"@ja , "2,4,6-Trichloroanisole (TCA) is a chemical compound that is a chlorinated derivative of anisole. TCA is a fungal metabolite of 2,4,6-trichlorophenol, which is used as a fungicide. It can be found in minute traces on packaging materials stored in the presence of fiberboard treated with trichlorophenol."@en , "Le 2,4,6-trichloro-anisole ou TCA a pour formule C6H2-Cl3-O-CH3, o\u00F9 les Cl sont en position 2,4 et 6 sur le noyau benz\u00E9nique. La pr\u00E9sence de ce produit, responsable du go\u00FBt de bouchon d\u00E9fectueux, communique aux vins une odeur d\u00E9sagr\u00E9able qui se caract\u00E9rise par une odeur de cave humide, de carton mouill\u00E9, de moisi, de li\u00E8ge. Il peut \u00EAtre synth\u00E9tis\u00E9 sous l'action de moisissures \u00E0 partir des chloroph\u00E9nols. Ces chloroph\u00E9nols, form\u00E9s \u00E0 partir de mol\u00E9cules issues du chlore, peuvent provenir des \u00E9corces d'arbres pollu\u00E9s par des insecticides, de l'air, de produits chlor\u00E9s d'hygi\u00E8ne (comme la vaisselle vinaire), de produits de traitement du bois pr\u00E9sent dans les locaux (charpente, palettes). Ces mol\u00E9cules se concentrent dans les mat\u00E9riaux poreux (li\u00E8ge du bouchon, carton d'emballage des bouteilles "@fr , "2,4,6-Trichloranisol (TCA) ist ein chlorhaltiger, aromatischer Kohlenwasserstoff von intensiv schimmlig-muffigem Geruch. Dieses Derivat des Phenols wird als Fungizid eingesetzt und ist der Hauptverursacher des Korkgeschmackes, des bedeutendsten olfaktorisch-gustatorischen Weinfehlers sowie des Muffelgeruchs von Geb\u00E4udeschimmel und von \u00E4lteren Fertigteilh\u00E4usern aus Holz."@de , "6\u060C4\u060C2 - \u062B\u0644\u0627\u062B\u064A \u0643\u0644\u0648\u0631\u0648 \u0623\u0646\u064A\u0633\u0648\u0644 (TCA) \u0639\u0628\u0627\u0631\u0629 \u0639\u0646 \u0645\u0631\u0643\u0628 \u0643\u064A\u0645\u064A\u0627\u0626\u064A \u0648\u0647\u0648 \u0627\u0644\u0645\u0634\u062A\u0642 \u0627\u0644\u0645\u0643\u0644\u0648\u0631 \u0644\u0644\u0623\u0646\u064A\u0633\u0648\u0644 . \u0648\u0647\u0648 \u0627\u0644\u0645\u0627\u062F\u0629 \u0627\u0644\u0643\u064A\u0645\u064A\u0627\u0626\u064A\u0629 \u0627\u0644\u0645\u0633\u0624\u0648\u0644\u0629 \u0639\u0646 \u062A\u062D\u0644\u0644 \u0627\u0644\u0641\u0644\u064A\u0646(\u0633\u062F\u0627\u062F\u0629 \u0627\u0644\u0642\u0646\u064A\u0646\u0629) \u0641\u064A \u0627\u0644\u062E\u0645\u0648\u0631 . \u0623\u064A\u0636\u0627\u064B \u062A\u0636\u0645\u0646 (TCA) \u0643\u0645\u0643\u0648\u0646 \u0631\u0626\u064A\u0633\u064A \u0641\u064A (\u062E\u0644\u0644 \u0631\u064A\u0648) (\u0628\u0627\u0644\u0625\u0646\u062C\u0644\u064A\u0632\u064A\u0629: Rio defect )\u200F \u0641\u064A \u0627\u0644\u0642\u0647\u0648\u0629 \u0645\u0646 \u0623\u0645\u0631\u064A\u0643\u0627 \u0627\u0644\u0648\u0633\u0637\u0649 \u0648\u0627\u0644\u062C\u0646\u0648\u0628\u064A\u0629 ."@ar ; foaf:name "2,4,6-Trichloroanisole"@en ; foaf:depiction , . @prefix dct: . @prefix dbc: . dct:subject dbc:Phenol_ethers , dbc:Chlorobenzenes ; dbo:abstract "2,4,6-trichlooranisol of 1,3,5-trichloor-2-methoxy-benzeen is een organische verbinding die de voornaamste oorzaak is van de muffe smaak van bedorven wijn. Er wordt dan gesproken over \"de wijn heeft kurk\". De stof wordt gevormd door de inwerking van bacteri\u00EBn op chloorfenolen. Deze kunnen afkomstig zijn van bestrijdingsmiddelen waarmee de bomen zijn behandeld waarvan de kurk afkomstig is, maar ook van chloorverbindingen die traditioneel gebruikt werden als ontsmettingsmiddel bij de productie van de flessenkurken. Het gebruik van chloor is echter sedert 1996 verboden en de kurkfabrikanten zijn voortijdig overgeschakeld op andere methoden voor de ontsmetting van kurk, bijvoorbeeld door gebruik te maken van ozon, peroxiden of grote magnetrons. Het bestaan van 2,4,6-trichlooranisol heeft de kurkstopper reputatieschade toegebracht en daarom werden wijnflessen vanaf ca 1995 meer voorzien van afsluitingen van kunststof of een schroefdop. De kurkindustrie had een monopoliepositie en heeft een verandering noodzakelijk geacht. De nieuwe methoden van schoonmaken van kurkprodukten heeft geleid tot een minimalisering van TCA-besmettingen."@nl , "2,4,6-Trichloroanisole (TCA) is a chemical compound that is a chlorinated derivative of anisole. TCA is a fungal metabolite of 2,4,6-trichlorophenol, which is used as a fungicide. It can be found in minute traces on packaging materials stored in the presence of fiberboard treated with trichlorophenol. TCA has an unpleasant earthy, musty and moldy smell and is the chemical primarily responsible for cork taint in wines. TCA has also been implicated as a major component of the \"Rio defect\" in coffees from Central and South America, which refers to a taste described as medicinal, phenolic, or iodine-like.TCA is usually produced when naturally occurring airborne fungi and bacteria (usually Aspergillus sp., Penicillium sp., Actinomycetes, Botrytis cinerea, Rhizobium sp., or Streptomyces) are presented with chlorinated phenolic compounds, which they then convert into chlorinated anisole derivatives. The chlorophenols can originate from various contaminants such as those found in some pesticides and wood preservatives. Chlorophenols can also be a product of the chlorine bleaching process used to sterilize or bleach wood, paper, and other materials; they can be synthesized by reaction of hypochlorites with lignin. They can also migrate from other objects such as shipping pallets treated by chlorophenols. TCA is a potent blocker of cyclic nucleotide\u2013gated ion channels."@en , "2,4,6-Trichloranisol (TCA) ist ein chlorhaltiger, aromatischer Kohlenwasserstoff von intensiv schimmlig-muffigem Geruch. Dieses Derivat des Phenols wird als Fungizid eingesetzt und ist der Hauptverursacher des Korkgeschmackes, des bedeutendsten olfaktorisch-gustatorischen Weinfehlers sowie des Muffelgeruchs von Geb\u00E4udeschimmel und von \u00E4lteren Fertigteilh\u00E4usern aus Holz."@de , "Le 2,4,6-trichloro-anisole ou TCA a pour formule C6H2-Cl3-O-CH3, o\u00F9 les Cl sont en position 2,4 et 6 sur le noyau benz\u00E9nique. La pr\u00E9sence de ce produit, responsable du go\u00FBt de bouchon d\u00E9fectueux, communique aux vins une odeur d\u00E9sagr\u00E9able qui se caract\u00E9rise par une odeur de cave humide, de carton mouill\u00E9, de moisi, de li\u00E8ge. Il peut \u00EAtre synth\u00E9tis\u00E9 sous l'action de moisissures \u00E0 partir des chloroph\u00E9nols. Ces chloroph\u00E9nols, form\u00E9s \u00E0 partir de mol\u00E9cules issues du chlore, peuvent provenir des \u00E9corces d'arbres pollu\u00E9s par des insecticides, de l'air, de produits chlor\u00E9s d'hygi\u00E8ne (comme la vaisselle vinaire), de produits de traitement du bois pr\u00E9sent dans les locaux (charpente, palettes). Ces mol\u00E9cules se concentrent dans les mat\u00E9riaux poreux (li\u00E8ge du bouchon, carton d'emballage des bouteilles de vin, etc.). Il est aussi utilis\u00E9 comme retardateur de feux dans la plupart des mat\u00E9riaux de construction industriels. La 2,4,6-trichloroanisole peut \u00EAtre \u00E9limin\u00E9 du li\u00E8ge partiellement par extraction avec vapeur d'eau ou totalement par extraction par un fluide supercritique (CO2 supercritique), ou avec l'application de technologies bas\u00E9es sur la volatilisation (TD3). L'anisole, de formule : C6H5-O-CH3, poss\u00E8de une fonction alcoxy (m\u00E9thoxy-OCH3) tr\u00E8s r\u00E9pandue dans des mol\u00E9cules naturelles complexes telles que la lignine, les alcalo\u00EFdes et les glucides."@fr , "2,4,6-\u30C8\u30EA\u30AF\u30ED\u30ED\u30A2\u30CB\u30BD\u30FC\u30EB\uFF08\u82F1: 2,4,6-Trichloroanisole\uFF09\u306F\u3001\u30A2\u30CB\u30BD\u30FC\u30EB\u304C\u5869\u7D20\u5316\u3055\u308C\u305F\u6709\u6A5F\u5869\u7D20\u5316\u5408\u7269\u306E\u4E00\u7A2E\u3002TCA\u30842,4,6-TCA\u3068\u7565\u8A18\u3055\u308C\u308B\u3002\u5F37\u3044\u30AB\u30D3\u81ED\u3092\u6301\u3064\u3002\u6728\u6750\u9632\u8150\u5264\u306A\u3069\u3068\u3057\u3066\u4F7F\u308F\u308C\u308B\u7269\u8CEA\u304C\u5FAE\u751F\u7269\u306B\u4EE3\u8B1D\u3055\u308C\u308B\u3053\u3068\u306B\u3088\u3063\u3066\u767A\u751F\u3057\u3001\u3057\u3070\u3057\u3070\u30EF\u30A4\u30F3\u306A\u3069\u306E\u7570\u81ED\u306E\u539F\u56E0\u3068\u306A\u308B\u3002"@ja , "6\u060C4\u060C2 - \u062B\u0644\u0627\u062B\u064A \u0643\u0644\u0648\u0631\u0648 \u0623\u0646\u064A\u0633\u0648\u0644 (TCA) \u0639\u0628\u0627\u0631\u0629 \u0639\u0646 \u0645\u0631\u0643\u0628 \u0643\u064A\u0645\u064A\u0627\u0626\u064A \u0648\u0647\u0648 \u0627\u0644\u0645\u0634\u062A\u0642 \u0627\u0644\u0645\u0643\u0644\u0648\u0631 \u0644\u0644\u0623\u0646\u064A\u0633\u0648\u0644 . \u0648\u0647\u0648 \u0627\u0644\u0645\u0627\u062F\u0629 \u0627\u0644\u0643\u064A\u0645\u064A\u0627\u0626\u064A\u0629 \u0627\u0644\u0645\u0633\u0624\u0648\u0644\u0629 \u0639\u0646 \u062A\u062D\u0644\u0644 \u0627\u0644\u0641\u0644\u064A\u0646(\u0633\u062F\u0627\u062F\u0629 \u0627\u0644\u0642\u0646\u064A\u0646\u0629) \u0641\u064A \u0627\u0644\u062E\u0645\u0648\u0631 . \u0623\u064A\u0636\u0627\u064B \u062A\u0636\u0645\u0646 (TCA) \u0643\u0645\u0643\u0648\u0646 \u0631\u0626\u064A\u0633\u064A \u0641\u064A (\u062E\u0644\u0644 \u0631\u064A\u0648) (\u0628\u0627\u0644\u0625\u0646\u062C\u0644\u064A\u0632\u064A\u0629: Rio defect )\u200F \u0641\u064A \u0627\u0644\u0642\u0647\u0648\u0629 \u0645\u0646 \u0623\u0645\u0631\u064A\u0643\u0627 \u0627\u0644\u0648\u0633\u0637\u0649 \u0648\u0627\u0644\u062C\u0646\u0648\u0628\u064A\u0629 . \u0643\u0645\u0627 \u064A\u0648\u062C\u062F TCA \u0641\u064A \u0627\u0644\u0642\u0647\u0648\u0629 \u0648\u0627\u0644\u0630\u064A \u064A\u0648\u0644\u062F \u0627\u0644\u0631\u0627\u0626\u062D\u0629 \u0627\u0644\u0643\u064A\u0645\u064A\u0627\u0626\u064A\u0629 \u0627\u0644\u062A\u0631\u0627\u0628\u064A\u0629 \u0627\u0644\u0645\u0645\u064A\u0632\u0629 \u0644\u0623\u0646\u0648\u0627\u0639 \u0627\u0644\u0642\u0647\u0648\u0629 \u0627\u0644\u0645\u0635\u0646\u0648\u0639\u0629 \u0645\u0646 \u0623\u0646\u0648\u0627\u0639 \u0627\u0644\u0628\u0646 \u0627\u0644\u062E\u0634\u0646 \u060C \u0643\u0645\u0627 \u064A\u0637\u0644\u0642 \u0639\u0644\u064A\u0647 \u0623\u064A\u0636\u0640\u0640\u0627 \u064B ( \u0645\u0630\u0627\u0642 \u0631\u064A\u0648 Rio Taste ) \u0644\u0623\u0646 \u0623\u0648\u0644 \u0627\u0643\u062A\u0634\u0627\u0641 \u0644\u0647 \u0643\u0627\u0646 \u0641\u064A \u0623\u0646\u0648\u0627\u0639 \u0628\u0646 \u062A\u0645\u062A \u0632\u0631\u0627\u0639\u062A\u0647\u0627 \u062D\u0648\u0644 \u0645\u062F\u064A\u0646\u0629 ( \u0631\u064A\u0648 \u062F\u064A \u062C\u0627\u0646\u064A\u0631\u0648 )\u0648\u062A\u0639\u062A\u0628\u0631 \u0639\u062A\u0628\u0629 \u0627\u0644\u0625\u062F\u0631\u0627\u0643 \u0627\u0644\u062D\u0633\u0640\u064A \u0644\u0644\u062C\u0647\u0627\u0632\u0627\u0644\u0634\u064E\u0651\u0645\u0650\u0651\u0640\u064A \u0644\u0647\u0630\u0627 \u0627\u0644\u0645\u0631\u0643\u0628 \u0645\u0646\u062E\u0641\u0636\u0629 \u0628\u0634\u0643\u0644 \u0645\u0630\u0647\u0644 \u0625\u0630 \u062A\u062A\u062F\u0646\u0649 \u062D\u062A\u0649 \u0633\u062A\u0629 \u0623\u062C\u0632\u0627\u0621 \u0641\u064A \u0627\u0644\u0645\u0644\u064A\u0648\u0646 \u0645\u0646 \u062C\u0632\u0621 \u0641\u064A \u0627\u0644\u0628\u0644\u064A\u0648\u0646 \u0645\u0646 \u0627\u0644\u062C\u0631\u0627\u0645 \u0641\u064A \u0643\u0644 \u0645\u0644\u0644\u064A\u0644\u062A\u0631."@ar , "Tricloroanisolo (TCA) \u00E8 il nome con il quale viene comunemente chiamato uno degli isomeri clorurati dell'anisolo, il 2,4,6-tricloroanisolo. Il tricloroanisolo \u00E8 la sostanza che conferisce il cosiddetto sentore di tappo nel vino. Inoltre il TCA \u00E8 stato implicato come uno dei maggiori colpevoli del \"Difetto di Rio\" nei caff\u00E8 da America Centrale e Meridionale, che si riferisce al gusto descritto come medicinale, fenolico o simile allo iodio. Tipicamente il responsabile del sentore di tappo \u00E8 un fungo, l'Armillaria mellea, parassita della quercia da sughero. Nel caso il fungo si sviluppi in un tappo di sughero, si avr\u00E0 la formazione di tricloroanisolo (TCA), quale prodotto del metabolismo secondario, che conferir\u00E0 al vino un odore che pu\u00F2 essere descritto come quello di un quotidiano ammuffito, cane bagnato o cantina umida. L'odore del TCA non \u00E8 percepito direttamente poich\u00E9 la molecola sopprime il segnale tasduttorio dell'olfatto."@it ; dbo:wikiPageWikiLink dbc:Phenol_ethers , dbr:Fungus , dbr:Preservative , dbr:Halogenation , dbr:Anisole , dbc:Chlorobenzenes , dbr:Bleaching_of_wood_pulp , dbr:Cork_taint , dbr:Botrytis_cinerea , dbr:Penicillium , , dbr:Streptomyces , dbr:Metabolite , , dbr:Bacteria , dbr:Pesticide , dbr:Lignin , , , dbr:Phenols , dbr:Bleach , dbr:Aspergillus , dbr:Rhizobium , dbr:Chlorine , dbr:Actinomycetes , dbr:Hypochlorite , . @prefix dbp: . @prefix dbt: . dbp:wikiPageUsesTemplate dbt:H-phrases , dbt:Ebicite , dbt:P-phrases , dbt:Cascite , dbt:Chemspidercite , dbt:Reflist , dbt:Short_description , dbt:Keggcite , dbt:Fdacite , dbt:Chembox_Identifiers , dbt:Chembox_Hazards , dbt:Chemboximage , dbt:Chembox_Properties , dbt:Chembox , dbt:Stdinchicite , dbt:GHS07 ; dbo:thumbnail ; dbo:wikiPageRevisionID 1074841240 . @prefix xsd: . dbo:wikiPageLength "4626"^^xsd:nonNegativeInteger ; dbo:wikiPageID 1591666 ; dbp:name 246 . @prefix dbpedia-it: . owl:sameAs dbpedia-it:Tricloroanisolo , , , . @prefix ns16: . owl:sameAs ns16:zAXe , , , , , , , , , , , wikidata:Q209191 , . @prefix gold: . gold:hypernym dbr:Compound . @prefix prov: . prov:wasDerivedFrom ; foaf:isPrimaryTopicOf ; dbp:othernames 246 , "TCA"@en ; dbo:iupacName "1,3,5-Trichloro-2-methoxybenzene"@en ; dbp:verifiedfields "changed"@en ; dbo:alternativeName "2,4,6-Trichloromethoxybenzene"@en , "2,4,6-Trichloroanisole"@en , "TCA"@en ; dbp:verifiedrevid 477210787 ; dbp:watchedfields "changed"@en ; dbp:imagesize 150 ; dbp:pin 135 ; dbp:imagefile 246 ; dbp:verifiedimages "changed"@en ; dbp:imagealt "Ball-and-stick model of the 2,4,6-trichloroanisole molecule"@en , "Chemical structure of 2,4,6-trichloroanisole"@en . dbr:Trichloroanisole dbo:wikiPageWikiLink ; dbo:wikiPageRedirects . dbo:wikiPageWikiLink ; dbo:wikiPageRedirects .
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