Cork taint refers to the presence of excessive amounts of acetic acid, which can cause a vinegar-like smell in wine.
Cork taint is a type of yeast that can cause a range of undesirable flavors and aromas in wine, such as barnyard, band-aid, or mouse-like odor.
Cork taint is caused by the presence of TCA (2,4,6-Trichloroanisole) in the cork, which can affect the flavor and aroma of the wine, making it smell like wet cardboard or mold.
Cork taint occurs when wine is exposed to heat, causing it to develop a brownish color and a nutty flavor.
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