Cork taint occurs when wine is exposed to heat, causing it to develop a brownish color and a nutty flavor.
Cork taint refers to the presence of excessive amounts of acetic acid, which can cause a vinegar-like smell in wine.
Cork taint is a type of yeast that can cause a range of undesirable flavors and aromas in wine, such as barnyard, band-aid, or mouse-like odor.
Cork taint is caused by the presence of TCA (2,4,6-Trichloroanisole) in the cork, which can affect the flavor and aroma of the wine, making it smell like wet cardboard or mold.
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