TCA is an extremely potent chemical

What's Wrong with a Cork?

For hundreds of years or more, corks have been used to seal wine bottles. It's a tradition. But it is estimated that from 5 to 7% of stored wines are spoiled because of a type of mold that grows on cork. More specifically, the wine is spoiled by a dank, musty-smelling chemical called TCA that is a by-product of the mold. TCA simply spoils the taste of the wine. This condition is called "cork taint," and the bottle is considered "corked."

TCA is an extremely potent chemical, and tiny amounts can ruin a bottle of wine. Some say that 10 billion bottles of wine could be ruined by just one ounce of TCA. As the compound forms, it first takes away the aroma and flavor of the wine, then imparts its own unpleasant properties to the bottle. Experienced wine tasters can detect TCA in concentrations of 1-2 parts per trillion. At 10 parts per trillion, all wine drinkers will notice that the wine smells like a wet dog wearing moldy newspapers. It will taste even worse.

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