Cork taint is one of the most common wine faults, affecting an estimated 3-5% of all wine bottles. The primary cause of cork taint is a compound called 2,4,6-trichloroanisole (TCA), which results from the interaction of fungal spores with chlorine compounds used to sanitize cork bark. TCA can also be found in other wooden items such as barrels and storage crates, and can transfer to wine through contact.

Cork taint can give wine a musty, wet cardboard-like aroma and flavor, and can significantly reduce its quality. In severe cases, the wine may be undrinkable.

To prevent cork taint, winemakers have several options. One is to use alternative closures such as screw caps or synthetic corks. Another is to use a process called gas chromatography-mass spectrometry (GC-MS) to detect and remove TCA from cork bark.

If you suspect a wine has cork taint, the best way to confirm it is to smell the wine. A corked wine will have a distinctive musty, moldy smell that is hard to miss. If you're unsure, you can always ask a sommelier or other wine professional for their opinion.

If you're interested in learning more about wine faults, a great resource is the book 'Wine Faults: Causes, Effects, Cures' by John Hudelson.

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