Cork Taint (TCA)
A wine fault caused by contamination with the chemical TCA (2,4,6-trichloroanisole), producing a musty smell of damp cardboard or wet newspaper and suppressing the wine's aromas.
In depth
TCA (2,4,6-trichloroanisole) forms when naturally occurring fungi react with chlorine-containing compounds in or around the cork. The result is a musty, damp, cardboard-like odour that at higher concentrations completely masks the wine's fruit character. Even at concentrations too low to smell directly, TCA suppresses aroma perception — so a "corked" bottle can simply seem flat and devoid of character.
TCA can originate from: treated corks (the most common source), wooden barrels or winery infrastructure treated with chlorine-based compounds, or even contaminated environments. This means "corked" wines are not always the fault of a natural cork — screw-capped or synthetic-stoppered bottles can theoretically be affected if TCA entered the wine elsewhere in the winery.
However, cork is the most common vector. The wine industry has largely mitigated the problem through: better cork washing and quality control, chlorine-free washing processes, and the widespread adoption of screw caps (especially in New World markets) and high-quality synthetic closures.
Students sometimes confuse "corked" with "I found a fragment of cork in my wine" — these are completely different. Cork fragments are harmless. TCA contamination is a genuine fault.
Related exam topics
Frequently asked questions
- What does a corked wine smell like?
- A corked wine has a musty smell of damp cardboard, wet newspaper, or a damp cellar. At low concentrations TCA may not produce a strong smell — instead the wine just seems flat and devoid of fruit aromas. At higher concentrations the musty note is obvious and unpleasant. Cork taint cannot be fixed once it is in the wine.
- Can a wine with a screw cap be corked?
- Technically yes, though it is very rare. TCA can originate from wooden winery infrastructure or barrel staves, not only from corks. However, the vast majority of cork taint enters wine via the natural cork closure. Screw caps have nearly eliminated cork taint in New World wines that use them consistently.
Practise questions on this topic
Use Vinlecta to practise exam-style questions that test your knowledge of cork taint (tca) and related topics.