Cork taint is typically caused by 2,4,6-trichloroanisole (TCA), but it can be caused by a number of other compounds. It presents itself as a musty aroma or taste often described as reminiscent of a damp basement. Most often, the cork is the culprit, though it can have other causes, like TCA tainted barrels.
Dominik Kozlik e.U.
4020 Linz, Austria