Cork in wine is caused by the chemical 2,4,6-trichloroanisole (TCA), which is formed by the reaction of a fungus with chlorophenols commonly present in cork. It's an annoying mistake that can significantly ruin the aromas and flavors of the wine.
A wine affected by cork usually has a musty smell, reminiscent of a damp cellar or wet newspaper. It also suppresses the fruity character of the wine's taste to replace it with a bitter taste and an unpleasant aftertaste.
To prevent cork in the wine, it is best to store your wine in a cool, dark room and preferably in a bottle with a screw cap or synthetic stopper instead of cork. If you do come across a bottle of wine with a cork, it's best to return it to the seller and ask for a replacement bottle.
Besides cork, there are other smells that absolutely do not belong in a good bottle of wine. These odors may indicate errors in the winemaking process, poor storage conditions, or other problems. The most important 'bad smells' in a row:
- Mold: Moldy odors in wine are often the result of a mold infestation in the cellar or on the cork. This can lead to a musty or moldy smell.
- Vinegar: Vinegar-like odors in wine are often the result of an excess of acetic acid. This can be caused by oxidation, a bad cork or bacteria present in the wine.
- Sulfur: Sulfur is a common preservative in wine, but too much sulfur can cause an unpleasant smell similar to rotten eggs.
- Cooking: Smells from cooked fruits or vegetables can indicate an overripe or overheated wine, which can affect the taste of the wine.
- Barnyard: Some wines have a barn or farm smell. This can be caused by a bacterial infection or by the presence of wild yeasts.