Cork Taint
tasting:cork_taintWine fault from TCA (2,4,6-trichloroanisole) contamination, usually from cork. Musty, moldy, damp cardboard smell. Suppresses fruit aromas. Affects ~2-5% of natural cork-sealed wines.
Wine fault from TCA (2,4,6-trichloroanisole) contamination, usually from cork. Musty, moldy, damp cardboard smell. Suppresses fruit aromas. Affects ~2-5% of natural cork-sealed wines.