Cork taint (TCA)
A fault from 2,4,6-trichloroanisole: musty, mouldy smells and fruit that seems switched off. Natural cork is the usual source, but a cellar or packaging problem can do the same.
A fault from 2,4,6-trichloroanisole: musty, mouldy smells and fruit that seems switched off. Natural cork is the usual source, but a cellar or packaging problem can do the same.