Cork Taint (TCA)

2,4,6-trichloroanisole (TCA) is produced when natural cork compounds interact with chlorine-based sanitizers and airborne fungi. TCA can contaminate not just corks but entire cellars, barrels, and equipment. Estimated to affect 1-3% of bottles sealed with natural cork.

Musty, damp cardboard, or wet newspaper smell that mutes fruit character. At low concentrations, the wine simply seems flat and lifeless without obvious mustiness. Swirling the glass intensifies the aroma. A classic test: if a wine tastes better from a different bottle, the first was likely corked.

Quality cork sourcing and testing (individually screening for TCA), alternative closures (screw cap, synthetic cork, glass stopper), and cellar hygiene avoiding chlorine-based products. Some producers use TCA-free corks treated with supercritical CO2.