Glossary
Cork Taint
/KORK TAYNT/
Musty, wet cardboard smell caused by TCA contamination.
Full Definition
Cork taint is a fault caused primarily by 2,4,6-trichloroanisole (TCA), producing musty, wet cardboard, moldy basement aromas and muting fruit. TCA forms when natural fungi in cork interact with chlorine-based sanitizers. It affects 2-5% of corked wines. Even below detection threshold, TCA can suppress fruitiness.
Related Terms
See Also
Reference
More terms starting with C
Canopy Management
Techniques to control vine leaf and shoot growth.
Capsule
The foil or plastic covering over a wine bottle's cork.
Carbonic Maceration
Whole-grape fermentation in CO2, producing fruity wines.
Cava
Spanish sparkling wine made by traditional method.
Cellaring
Storing wine under proper conditions for aging.
Chai
French term for an above-ground wine storage building.