Cork taint is the most common “wine faults” caused due to fungal reaction with chlorine (cleaner) or bromophenols (fungicide), chemically termed as 2,4,6-trichloroanisole (TCA). At times, low levels of TCA in wine will make it worthless by destroying its aroma and flavor. A corky wine smells like musty, damp cellar or like a wet newspaper which renders it bad for drinking. So, it is desirable for winemakers and resellers to test the cork taint faults in a wine, before they are sold to the end consumers, ensuring effective beverage quality control. Here’s a technical paper that aggregates the science of testing the levels of 2,4,6-trichloroanisole (TCA) in wine.