Cork taint

Wine fault often attributed to the presence of trichloroanisole (TCA) from the cork

Cork taint is a broad term referring to an off-odor and off-flavor wine fault arising from the presence of 2,4,6-trichloroanisole (TCA), a chemical compound that represents one of the strongest off-flavors, and one "generated naturally in foods/beverages", in particular wines, that considerably reduces the quality of these products.

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