Corks make wine go bad because they’re contaminated.
The so-called Corked contamination is caused by a chemical called trichloroanisole (TCA).
The source of TCA is a reaction between the natural fungus in the cork and the chloride used to kill bacteria in winemaking.
How to judge cork contamination?
Some people say: cork surface moldy, is contaminated.
This is not true, because cork contamination does not actually affect the cork itself, meaning that even if the wine is contaminated with cork, the cork can remain intact.
As for mold, most likely due to storage environment is too humid caused by.
The key to correctly determining whether a wine has been corked is to smell it.
Cork contamination can be determined if the wine has a distinct smell of wet paper, or stale due to dampness.
Cork-tainted red wine is drinkable, but it is bland and tasteless.
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