"Cork taint" is often marked by a musty or moldy scent overshadowing the pleasant aromas in wine. While 2,4,6-trichloroanisole (TCA) is the primary culprit, compounds like 2,4-dichloroanisole (2,4-DCA), 2,6-dicholoranisole (2,6-DCA), 2,3,4,6-tetrachloroanisole (TeCA), pentachloroanisole (PCA), and 2,4,6-tribromoanisole (TBA) can also contribute.
Derived from cork oak, cork is prone to microbial contamination. Cork quality relies on good agricultural practices and strict control during processing, transportation, and storage. Cork taint hinders olfactory transmission, muting the sense of smell. Significant cork taint produces an unpleasant aroma akin to a musty basement.
If wine is tainted upon opening, it's called corked or "corky." Cork taint affects wines irrespective of price, impacting around 2-3% of bottled wines (about one in every two cases).
Known as 2,4,6-trichloroanisole (TCA), this simple molecule is detectable in dry white and sparkling wines at around two parts per trillion, and in red and port wines at five parts per trillion.
TCA forms in tree bark when fungi, mold, or specific bacteria encounter halophenols in fungicides and insecticides. It can also result from bleach reacting with lignin, creating 2,4,6-trichlorophenol (TCP), converted to TCA by mold, yeast, and bacteria.
Despite its minimal presence, TCA induces musty aromas and flavors due to its potency. Forming in natural corks through the interaction of plant phenols, chlorine, and mold, TCA dulls aromas and flavors, making wine seem muted and uninteresting. Although odorless itself, TCA inhibits the sense of smell, creating a perception of dull or moldy odors.
Cork Taint and Aromas
