"Inasmuch as it is expected that cork stoppers will continue to be the preferred choice of wine bottlers, it is necessary to address a major drawback associated with the use of cork. Cork taint refers to a common fault in wine, associated with the presence of haloanisole compounds (particularly, 2,4,6-trichloroanisole or TCA) in large enough concentrations above 2ppt (2ng/l) to degrade the sensori ...