Cork - defect

 The CORK defect that occurs when the cork used to seal the bottles is contaminated by a molecule called Trichloroanisole (TCA), which has very low perception thresholds (a tiny drop can be felt in an entire room) and is therefore a difficult defect to control. TCA can develop for various reasons, including the presence of mold or bacteria in the cork or the use of chlorinated chemicals during the manufacturing process. This defect can alter the flavor and aroma of the wine, giving it the characteristic cork odor. Since it originates from various chemical compounds, it can take on different olfactory nuances, including mold, fungus, earth, smoke, burnt. This defect, although relatively rare, when found, negatively affects the tasting experience, both olfactory and gustatory, and the overall quality of the wine. It is important to note that TCA can contaminate not only corks, but also old barrels or treated wood, altering the entire batch or tank of wine.

You can train yourself to recognize the Cork defect with 24 Aromas of Red Wine collection.