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Corked Wine

A wine that's been affected by a faulty cork, specifically by a chemical compound (2,4,6-Tricloroanisole-246-TCA) that humans can perceive at levels as low as 30 parts per trillion. High levels of this compound produce an unmistakably odor and flavor that many describe as that of moldy, wet cardboard or newspapers. At moderate levels, a corked wine takes on a musty quality; at lower levels, it seems lacking in fruit. Corkscrew:

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