Cork taint is a contaminant in wine caused by musty aroma compounds. The most common culprit is 2,4,6-trichloroanisole (TCA). While some wine flaws, such as brettanomyces and volatile acidity, can be subjective as to whether they hurt or enhance a wine, cork taint is universally considered a flaw at any detectable level.
Read more click
Dominik Kozlik e.U.
Gruberstraße 78/12
4020 Linz, Österreich
Deutsch 
English