TCA
/tee-see-AY/Chemical compound causing cork taint.
Full Definition
TCA (2,4,6-trichloroanisole) is the primary compound responsible for cork taint, creating musty, wet cardboard, or moldy aromas. It forms when natural fungi in cork interact with chlorophenol compounds. Detection threshold is extremely low (2-5 parts per trillion). TCA can also contaminate wineries, affecting corked and screwcapped wines alike.