What is TCA cork taint and how does it affect wine?

• A. TCA cork taint is a beneficial aroma that enhances fruitiness.
• B. TCA cork taint is caused by a specific enzyme in yeast.
• C. Trichloroanisole taint causes musty, moldy aromas that suppress fruitiness.
• D. It only affects the color of wine.

Answer: (C)

TCA cork taint is the presence of the chemical compound trichloroanisole in wine, usually originating from contaminated corks. It creates musty, moldy aromas—often described as damp cardboard, cellar mold, or a moldy scent—that can overwhelm the wine’s fruit character. Because these aromas are so dominant, they suppress the perception of fruitiness and can make the wine seem dull or flat, even if it otherwise has good structure or balance. This is why the option describing musty, moldy aromas that suppress fruitiness is the best choice. It’s not a beneficial aroma, it’s not caused by a yeast enzyme, and it doesn’t primarily relate to color changes; TCA is a sensory defect that affects aroma and flavor.