cork taint

Cork taint is a wine defect caused by certain natural chemicals, mainly trichloroanisoles (TCA), that contaminate cork stoppers. When a cork becomes tainted, it imparts a musty, moldy odor and flavor to the wine, often described as damp cardboard or moldy newspaper. This defect can render the wine unpleasant or undrinkable, despite being properly stored. Cork taint is problematic because it’s hard to detect before opening the bottle, and it affects a small but significant percentage of cork-sealed wines globally. Advances in cork processing and alternative closures have helped reduce its occurrence.