What Causes Cork Taint
TCA forms when natural fungi in cork bark interact with chlorine-based compounds used in sanitisation. The resulting molecule is detectable by the human nose at concentrations as low as 2 parts per trillion — making it one of the most potent off-flavours known.
How to Identify a Corked Wine
- Smell — wet cardboard, damp basement, musty newspaper, mouldy towel
- Taste — muted fruit, flat character, unpleasant chemical finish
- Severity varies — at low levels, the wine simply tastes "flat" or "muted" without obvious mustiness
What to Do
In a restaurant, return the wine. Cork taint is a legitimate fault, and any reputable establishment will replace the bottle. At home, the wine cannot be fixed.
Alternatives to Natural Cork
- Screw caps — eliminate TCA risk entirely; increasingly used for premium wines
- Synthetic corks — plastic alternatives; some quality concerns for long aging
- Glass stoppers (Vinolok) — elegant, TCA-free; gaining popularity
- Technical corks (Diam) — natural cork granules treated to remove TCA
The TCA Rate Is Declining
Improved cork processing technologies have significantly reduced TCA rates. Premium cork producers now guarantee TCA levels below detectable thresholds.