Wine is often referred to as "corky" when the wine smells musty and like wet cardboard. It is one of the most common and most recognizable defects, even by less experienced consumers. The origin of this defect is a molecule called "trichloroanisole", better known as TCA. It is a chemical process that is triggered by the presence of chlorophenols.
These molecules are present in the cork oak as well as in the water, the forest floor, the wood, the barrel, the tank, etc. or which means that, in reality, the cork need not be 'guilty' of the problem.
TCA is not harmful to health, but it can contaminate wine even in small proportions. Fruit flavors, for example, will be attenuated and the wine will appear much less fresh. But despite all the care that can be taken, TCA is one of the most difficult wine defects to eradicate. Cork companies are investing a lot of money in research?
What can consumers do?
If we get a bottle with TCA, we must inform the store where we bought it so that they can inform the winery and see if it is a specific problem or a whole lot that is affected.
Curious fact!
The Winemakers Association of La Rioja, Spain, has organized the "National Tasting Competition for TCA Specialists", where the contestants were faced with a tasting in which they had to detect low concentrations of TCA.