TCA (2,4,6-Trichloroanisole): A chemical compound that can give wine a musty, dirty, bitter, chalky character often described as moldy newspapers or damp cardboard. TCA can be formed in many ways; most consumers associate it with "corky" bottles, because corks are particularly susceptible to contamination by the compound. One common catalyst is chlorine, a widespread cleaning agent, coming into contact with plant phenols (which are found in cork and wood) and mold.

TCA（2,4,6-三氯苯甲醚）：给葡萄酒带来发霉的，脏的，苦的，粉笔味的特征，常被形容为发霉报纸或潮湿纸板特性的一种化学化合物。TCA 可以通过许多途径形成；大多数与“软木塞”瓶相关，因为软木塞尤其容易受到该化合物的污染。一种常见的催化剂是氯（一种普遍使用的清洁剂），它能接触植物酚类（存在于软木塞和木头）和霉菌，继而形成了 TCA。