Which compound is responsible for a musty odor in wine?

TCA, or 2,4,6-trichloroanisole, is the compound responsible for a musty, moldy odor often described as cork taint in wine. This compound can arise when wine comes into contact with contaminated cork or other wood products during the winemaking process. As TCA permeates the wine, it can mask the wine’s true aromas and flavors, leading to a disappointing tasting experience.

The musty odor associated with TCA is particularly problematic because it can make the wine undesirable and unappealing, significantly impacting the perception of quality. Understanding the role of TCA in wine faults is crucial for anyone working in the wine industry, as it helps in recognizing and preventing this common issue in wine production and storage.