Cork taint is a wine fault caused by the presence of a chemical compound called 2,4,6-trichloroanisole (TCA) in the cork, which can contaminate the wine. It imparts an unpleasant musty, moldy, or damp cardboard aroma and taste, detracting from the wine’s natural flavours. Not all corked wines have noticeable taint, but significant levels can ruin the wine. Cork taint is not harmful to health but affects the wine’s enjoyment.