"A corked wine is caused by a compound called trichloroanisole, or TCA, which contaminates the cork, bottle, or wine itself during harvest, production or even shipping," said Vinnie Miliano ...

That's quite a mouthful, so it's usually referred to as TCA, and it is sometimes found in tree bark, which wine corks happen to be made from. To be more specific, TCA can form when fungi ...

TCA (2,4,6-Trichloroanisole): A chemical compound that can give wine a musty, dirty, bitter, chalky character often described as moldy newspapers or damp cardboard. TCA can be formed in many ways; ...

But not everyone can pick that up. There are a number of ways a wine can be flawed (heat damage, oxidation, bacterial problems) but corkiness is caused by trichloroanisole, or TCA, a compound that can ...