Cork taste, wine

Cork taste/musty note 2,4,6-Trichloroanisole, geosmin, 2-methylisobomeol, 1 -octen-3-one, 4,5-dichloroguaiacol, chlorovanillin Contamination during wine storage... 

Similar concerns involve the plasticizers in plastic wine corks, due to the presence of phthalates however, any such concern seems to have been negated by the use of screw caps or glass stoppers. In any event, with these new closures one can avoid the unpredictable moldy off-flavor cork taint characterized by a set of undesirable smells and tastes, called "corked" or "corky," that can arise in any wine with traditional corks, irrespective of price and quality level. 

A recently developed industrial-scale application is a textbook example of the main advantages of supercritical carbon dioxide in extractions from natural products. The Diamond process, jointly developed by the Centre d Energie Atomique and the French company Sabate, [2] extracts the contaminant trichloroanisol (TCA) from cork stoppers for wine bottles. This contaminant is produced by fungi and is responsible for the infamous cork taint taste of wines, which has brought serious financial losses to the wine industry and damaged the image of cork as the ideal material for bottle stoppers. 

Activated carbons used in the preparation of different wines must comform to special requirements. The carbon is generally added in the powdered form in a catain ratio and should have specific properties so that it can preferentially remove certain color but does not remove components that give desired characteristics to wine. It should be able to remove undesirable components originating from mildew, cork, yeast, and so on, which may give an unpleasant taste and odor. The activated... 

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