What is cork taint?

Cork taint, also known as TCA (2,4,6 trichloroanisole) develops during the processing of tree bark cork. It is detectible at very low levels (5 parts per trillion). At low levels, cork taint mutes the aromatics and flavors of wines. At higher concentrations, wine takes on an unpleasant smell and taste often described as moldy newspapers or wet cardboard.

Why is cork taint a problem?

Cork taint effects anywhere from 2-12% of wine worldwide. Even at relatively low levels, cork taint renders a wine undrinkable. When a consumer drinks wine that is tainted, they often assume that the wine is "bad" rather than a closure problem. The cork taint problem is costly for wineries as it results in lost sales and a decline in brand loyalty. It is estimated that cork taint costs the wine industry millions of dollars annually.

Why isn’t cork taint a problem with synthetic closures?

Synthetic closures are made from materials that do not support the growth of TCA. Therefore, synthetic closures provide a TCA free seal that allows the winery to produce a more consistent bottle of wine which increases sales and brand loyalty.