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bn:01532527n
Noun Concept
Categories: Oenology, Wine terms, Wine packaging and storage
EN
cork taint  Bouchonné  Cork rot  corked  corked wine
EN
Cork taint is a broad term referring to an off-odor and off-flavor wine fault arising from the presence of 2,4,6-trichloroanisole, a chemical compound that represents one of the strongest off-flavors, and one "generated naturally in foods/beverages", in particular wines, that considerably reduce the quality of these products. Wikipedia
Definitions
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EN
Cork taint is a broad term referring to an off-odor and off-flavor wine fault arising from the presence of 2,4,6-trichloroanisole, a chemical compound that represents one of the strongest off-flavors, and one "generated naturally in foods/beverages", in particular wines, that considerably reduce the quality of these products. Wikipedia
A wine fault Wikipedia Disambiguation
A wine defect Wikipedia Disambiguation
Wine fault Wikidata
A wine fault characterized by a set of undesirable smells or tastes, sometimes caused by tribromoanisole. Wiktionary
Wine fault. Wiktionary (translation)
IS A
wine fault
Wikipedia
EN
cork taint
Wikidata
EN
Cork taint
Wiktionary
EN
cork taint
Wikipedia Redirections
EN
Bouchonné, Cork rot, corked, corked wine

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