Cork taint is one of wine’s greatest enemies, and it’s usually caused by the compound 2,4,6-trichloroanisole, commonly known as TCA. Perceptible to wine tasters at varying levels, TCA-tainted wine is identified by aromas such as mold, must, cardboard and wet newspaper. At lower concentrations, it mutes a wine’s flavors…Now, a new study offers surprising insight on how TCA impacts our senses-and its findings may teach us something about cork taint prevention…"They’re showing at a molecular and cellular level that a compound which elicits an odor never excites the cell; it only inhibits the cell," explained Dr. Paul Breslin, a professor in the Department of Nutritional Sciences at Rutgers University and a member of the Monell Chemical Senses Center. "That’s an interesting and novel finding."
/ / / Cork-Tainted Wine Impedes Sense of Smell