Wine Fault

Cork Taint

Chemical

Cork taint is caused primarily by TCA (2,4,6-trichloroanisole), a chlorophenol compound that imparts musty, damp cardboard aromas and flattens fruit. It is the most widely recognized wine fault among consumers and sommeliers.

Also known as: TCA, Corked wine, 2,4,6-trichloroanisole

Typical severity: Critical

Cause

TCA and related chloroanisole compounds — often from contaminated corks, but also from barrels, cellars, or packaging materials.

How it occurs

Chlorophenols from sanitizers, wood treatments, or environmental exposure convert to TCA via fungal metabolism. The compound transfers to wine at parts-per-trillion thresholds through cork contact or cellar contamination.

Prevention

Source quality corks, test for TCA, use alternative closures where appropriate, and avoid chlorophenol-based sanitizers in cellars and cooperages.

Descriptors created

Descriptors reduced

Commonly confused with

Common wine styles

Common grape varieties

Common regions

Related winemaking techniques

Serving implications

Beginner explanation

A corked wine smells like wet basement or musty newspaper — not crumbled cork bits in the glass. The cork itself may look fine.

FAQ

Can you taste TCA if you can't smell it?
Yes — TCA often mutes fruit and shortens the finish even when the musty note is subtle. The wine tastes flat or hollow.
Does screw cap eliminate cork taint?
Screw caps remove cork as a TCA vector, but cellar or barrel TCA can still affect any wine regardless of closure.

Related ontology entities

See also

Fault identification guidance reflects common wine education practice and may vary by wine style, age, and context.