Posted on March 10, 2017

Author: Lamar Engel

Date: 4/20/2015

A wine which displays undesirable aromas introduced by faulty corks is said to be “corked” or “corky”. The compound usually responsible is Trichloroanisole or ‘TCA’. The word should not be used to refer to a wine sealed with a cork or to one with pieces of cork floating in it.