Court of Master Sommelier Level 1 Complete Practice Exam 2026

Cork taint is best defined as a musty or off-flavor in wine that is specifically caused by contamination with TCA (2,4,6-trichloroanisole). This chemical compound can be produced when cork, a natural material, comes into contact with chlorine-based sanitation products or certain environmental factors. The presence of TCA can significantly diminish the quality of wine, imparting undesirable earthy, moldy, or cardboard-like aromas and flavors that can overshadow the wine's intended profile.

Understanding cork taint is crucial for wine evaluated both in tasting and service contexts, as it directly affects the sensory experience of the wine. It's essential to recognize that cork taint does not pertain to desirable characteristics of wine, such as fruity aromas or the natural aging process, nor does it result from any chemical reactions during fermentation.