Other cork taint-contributing compounds include 2,4-dichloroanisole (2,4-DCA), 2,6-dicholoranisole (2,6-DCA), 2,3,4,6-tetrachloroanisole (TeCA), pentachloroanisole (PCA), and 2,4,6-tribromoanisole (TBA).
As cork is a natural product from the cork oak it is subject to microbial contamination and its quality is dependent on good agricultural practices and quality control during processing, transport, and storage. Cork taint inhibits olfactory signal transduction, creating a muting effect. It interferes with the ability to smell. Heavy cork taint gives off an unpleasant aroma reminiscent of a musty basement.
A wine found to be tainted on opening is said to be corked or "corky". Cork taint can affect wines irrespective of price and quality level. Cork taint effects about 2-3% of bottled wines (or about a bottle in every 2 cases).
2,4,6-trichloroanisole (TCA) as it is affectionately known is a small and chemically simple molecule. TCA can be detected in dry white wine and sparkling wines at levels around two parts per trillion (0.000000000002 grams in a liter of wine), and in red and port wines at around five parts per trillion.
TCA is formed in tree bark when fungi, mold or certain bacteria come into contact with a group of fungicides and insecticides, collectively referred to as halophenols.
The compound can also occur when sodium hypochlorite (bleach) reacts with lignin, a naturally occurring wood compound. This creates a compound called 2,4,6-trichlorophenol (TCP). Mold, yeast and bacteria then convert this compound into TCA.
TCA, a chemical so powerful that even in infinitesimal amounts it can cause musty aromas and flavors in wines. The compound forms through the interaction of plant phenols, chlorine, and mold. It most frequently occurs in natural corks.
TCA can simply blunt aromas and flavors, making a wine seem muted and uninteresting. TCA itself has no smell, but it appears to suppress olfaction in such a way that presents as dull or moldy odors.
Cork taint
