Role in cork taint

This chapter deals exclusively with organoleptic defects that develop during aging. Some are of chemical origin (oxidation, reduction and contact with certain materials), but microbiological processes are often involved, even in the development of cork taint and spoilage due to sulfur derivatives. The various problems caused by anaerobic lactic bacteria are described, as well as the role of acetic bacteria. The mycodermic yeasts responsible for/tor are included in Section 8.3. 

Recent findings confirm that chloroanisoles play a major role in moldy off-flavors, even if these molecules are not solely responsible for cork taint. 

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