Definitions for "Cork taint"
(see Corked wine) The presence of TCA can be caused by the cork tree's exposure to pesticides, or by the chlorine bleaching process used to sterilize corks. The latter cause has led to the increasing adoption of methods such as peroxide bleaching.
A smell that is detected in wine as a musty, damp aroma. The case of cork taint is a compound called trichloroanisole ( TCA).
This is detected in wine as a musty, wet hession aroma. The cause of cork taint is a compound named 2,4,6 - trichloroanisole (TCA). Cork is a natural product and can sometimes contain moulds. Sometimes during the treatment of cork the moulds react with the chemicals to produce the offfending compound TCA which disperses into the wine upon insertion of the cork. Very few corks will have this mould therefore the majority of wine produced will not suffer from cork taint.