Sep 26, 2011
Corked Wine or Cork taint is a broad term referring to a wine fault generally noticed by its smell or taste. Although some experts believe that the corked wine or wine taint can be caused from wooden barrels, the way wine is stored, and some other factors, it its generally agreed that the corked characteristics come from the cork itself.
Not noticeable until the wine is opened, a corked wine has a characteristic odour, variously described as resembling a mouldy newspaper, wet dog, damp cloth, or damp basement. Although quite unpalatable, it is quite harmless to drink.
The chief cause of cork taint is the presence of 2.4.6-trichloroanisole (TCA), and/or 2.4.6-tribromoanisole (TBA), in the wine, which in many cases will have been transferred from the cork, but which also can have been transferred through the cork rather than from it.