Whether you’re a seasoned sommelier or just starting to explore the world of wine chances are you’ve heard someone complain about a wine that’s “corked.” It sounds strange at first until you realize that “corked” doesn’t just refer to the way the wine is sealed; it’s actually a common way to refer to wine that has been spoiled by cork contamination. Cork contamination is one of the most common forms of wine contamination and occurs when certain malodorous compounds in the wooden cork of a wine bottle seep into the wine itself.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Food Unwrapped | 2021-05-12 17:15:00 |  13,712 Views |
What Actually Happens When Wine Gets 'Corked'? | Food Unwrapped
Cork contamination is not dangerous but it is also not pleasant. Mild cases of cork contamination can dull the taste of wine and more severe cases can give off a musty or moldy odor that spoils the entire bottle. The most annoying part of the problem is that cork contamination can affect almost any wine. There is a widespread belief that the cheapest wines are more likely to contain cork but that is a myth and vigilance is required for every bottle of wine.
Corked wine is a hot topic among wine lovers but it can also be confusing. Many wonder if the glass they’re sipping from has been tainted by cork contamination or if they simply don’t like the wine in question. To recognize when you have cork contamination and what to do about it you need to know a little about the science behind the problem.
Cork contamination can be attributed to a number of chemicals but the most common cause is a compound called 246-trichloroanisole. That’s quite a mouthful so it’s commonly referred to as TCA and it’s sometimes found in the bark of trees used to make wine corks. To be more specific TCA can form when fungi and bacteria naturally present in trees come into contact with certain chemicals found in fungicides and insecticides that remain in the soil long after they’ve been used.
