Hopefully someone will can answer this one.
If a bottle has TCA does the TCA stay at the same original level or does the contamination increase the longer the wine is in bottle?
If the contamination increases is heat a factor (like Brett) or is it unrelated?
I'm wondering if the reason that we have so many bottles with TCA - grossly corked, not borderline - is that they've been heat skunked. These are fairly young wines, not the older ones with tertiary characteristics.
Currently I'm tracking TCA problems in a shipment of over three cases of wines that arrived from a retailer a couple of years ago- they are different wines from different regions and producers but one country.
Many thanks for any insight on this.