Corked: adj. This corked, musty taste, which affects about 3% of bottled wines, is the result of cork alteration by micro-organisms (mold, bacteria). A less well-known phenomenon, this defect may also be due to chlorine treatments in the cellars.
A corked wine is generally contaminated by trichloroanisole or TCA, which develops in cork stoppers but also in wooden barrels or storage pallets and even in cellars. Of interest...
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