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Bottled wine contaminated with TCA (2,4,6-Trichloroanisole). Wine contaminated with TCA has a very specific moldy smell which can overpower the wine's usual aroma. Most commonly, TCA is produced when [naturally] occurring fungi come in to contact with not so [naturally] occurring chlorophenols in the cork used to bottle the wine. The Cork Oak tree may have ingested the chlorophenols and stuffed them in its bark, or they can get in when the finished cork is [sterilized] with bleach.
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