What common flaw in wine is caused by cork taint?

Cork taint, often attributed to a compound called trichloroanisole (TCA), results in a distinctive musty or moldy smell that can overpower the wine's natural aromas. This flaw creates an undesirable sensory experience, making the wine unappealing to drink. While a wine can exhibit a variety of sensory characteristics, such as fruity aromas or sweetness, cork taint specifically alters the wine's profile in a negative way, predominantly through that musty odor, reflecting the degradation and spoilage that occurs when a cork has been contaminated.

The other characteristics listed, such as excessive sweetness or high acidity, are related to the wine's production process or grape characteristics rather than an external flaw like cork taint, which specifically impacts the aroma and overall perception of quality of the wine. Thus, the musty or moldy smell is uniquely linked to the presence of cork taint and serves as a clear indicator of this common flaw in wine.