Cork taint

Corked wine has an unpleasant, musty taste and smell reminiscent of wet cardboard or mold. It is a wine fault caused by contamination of the cork with a substance called TCA (trichloroanisole).

The TCA compound forms from mold in the cork when it comes into contact with chlorine. Chlorine is commonly present in water and disinfectants, and when it combines with mold, TCA is created.

Cork taint cannot be detected before opening the bottle. After opening, you will notice a musty smell and a bitter taste. A faulty wine can also be identified by mixing it with water; if the smell intensifies, the fault is confirmed.

Unfortunately, cork taint cannot be removed, and the wine must be discarded.