CORK TAINT
Identification
Smell
wet cardboard
mould
wet dog
earth
Place of occurrence
winery
consumer packaging
Cause of occurrence
Cork taint is caused by organic compounds, the most common of which is 2,4,6-trichloroanisole (TCA) (to a lesser extent, 2,4,6-tribromoanisole (TBA)), found in the bark of the cork tree, from which a cork is made to close the wine. The defect arises from the mould reacting in the cracks of the cork with chlorine-containing chemicals used in the winery
Use of chlorophenol-based products for the treatment of wooden surfaces in the winery
2,4,6-trichloroanisole (TCA) can form in oak barrels and infect wine without contact with natural cork
Counteraction
Use of alternative types of closures instead of natural cork (screwcap; synthetic cork; agglomerate cork treated with super-critical carbon dioxide; glass cork "vino-lok")
Avoiding using chlorophenol-based products for treating wooden surfaces in the winery
Avoiding using chlorine-based detergents in the winery
Control over the formation of 2,4,6-trichloroanisole (TCA) in oak containers and barrels in the winery