A partial explanation for cork taint
 

From a recent study published in Proc. Nat. Acad. Sci. (USA):

http://m.phys.org/news/2013-09-odor-...-bad-wine.html

It is interesting that TCA actually mutes our sense of smell, which also
accounts for the phenomenon of "fruit scalping" when low levels of TCA
are present.

Mark Lipton
--
alt.food.wine FAQ: http://winefaq.cwdjr.net

A partial explanation for cork taint
 

Mark Lipton > writes:

> From a recent study published in Proc. Nat. Acad. Sci. (USA):
>
> http://m.phys.org/news/2013-09-odor-...-bad-wine.html
>
> It is interesting that TCA actually mutes our sense of smell, which also
> accounts for the phenomenon of "fruit scalping" when low levels of TCA
> are present.

I feel like we wine drinkers already knew this. I mean it is a
well-known property of cork taint that not only do you have the wet
cardboard flavor, but the other flavors that _should_ be there aren't.

So the logical conclusion is that either TCA somehow magically
destroys other flavors, or it suppreses our ability to taste them.

Note this well-known band-aid (hah) for cork taint:

http://blog.sfgate.com/wine/2009/04/...r-corked-wine/

I've tried it and I swear it helps. Brought an undrinkable
Savenierres up to drinkable, if not great.

But I haven't seen any blind tests.

In any case, when you do this two things happen: the must carboard
abates some, and other flavors come back some.