Cork taint

Date or time period: 1982

The chemical compound principally responsible for 'cork taint', a musty off-flavor in wine identified by Hans Tanner's group in Switzerland and published in the Journal of Agricultural and Food Chemistry[1]. This opened up a new area of research and development to minimise and eradicate the occurrence of this wine fault and contributed to the development of alternative closures


  1. Buser, H.R., Zanier, C. Tanner, H. (1982) Identification of 2,4,6-trichloroanisole as a potent compound causing cork-taint in wine. Journal of Agricultural and Food Chemistry 30, 359–362