What chemical is responsible for cork taint?

The substance responsible for cork taint in wine is trichloroanisole (TCA). This chemical is formed when cork bark comes into contact with chlorine-based substances during the processing or sanitation of cork. The presence of TCA leads to undesirable flavors and aromas in wine, which are often described as musty or resembling wet cardboard, significantly impacting the overall sensory experience of the wine.

This issue arises from the interaction of the natural compounds in cork with chemicals used in winemaking or storage, particularly chlorine. As TCA is a potent compound, it can easily overpower the fruit and other complexities that should be present in a wine's bouquet.

The other choices, including TBA, PCBs, and BHA, are not associated with cork taint. While TBA is related and can cause a similar issue, it is distinct from TCA. PCBs are industrial chemicals and have no role in cork taint, and BHA is an antioxidant used in food preservation but does not affect the sensory qualities of wine in the same way that TCA does.