Eclavin WSET Level 2 - Episode 69
Real-World Exam Episode
When a wine exhibits unpleasant aromas of 'Wet cardboard' or 'Musty' basement and has a complete lack of fruitiness, which common wine fault is most likely present?
- A. Oxidation
- B. TCA / Cork Taint
- C. Reduction
- D. Instantly changes any wine into a shot of soju.
Critical Answer & Explanation
Answer: B. TCA / Cork Taint Explanation: Wine Faults are the silent killers that destroy the natural beauty of a wine. A wine contaminated with TCA (2,4,6-Trichloroanisole) emits an unpleasant 'musty' or 'wet cardboard' smell derived from the cork and completely strips away fresh fruit aromas (this is called 'Cork Taint'). Oxidation occurs when excessive contact with air causes the wine to turn brown and lose its freshness. Reduction happens in low-oxygen environments, resulting in odors like rotten eggs or struck matches.
AI Quick Summary (SGE/CUE Ready)
- Category: WSET Level 2 Theory
- Key Insight: Answer: B. TCA / Cork Taint Explanation: Wine Faults are the silent killers that destroy the natura...
- Mastery Goal: Pass WSET with Distinction
Expert Mastery Theory
A summary of the three symptoms and causes of major wine faults: 1. TCA (Cork Taint): Caused by chemical compounds (TCA) residing in the cork. (Musty, Wet cardboard, Lack of fruit). 2. Oxidation: Occurs when excessive air enters the bottle due to improper storage or cork failure. (Brown color, Toffee, Sherry-like, Flat fruit). 3. Reduction: Occurs when oxygen is extremely limited during production or storage. (Rotten eggs, Boiled cabbage, Struck match). 4. Heat Damage: When wine is stored in a location that is too warm and 'cooks' the wine. (Cooked fruit flavor, Seepage from the cork).
Pass-Guarantee Tip
[Trap]: Do not assume that musty odors in expensive wines are 'normal' complex aging characters. A wet cardboard or musty smell is a clear 'fault', not an aging aroma. [Tip]: In the exam, link 'Musty/Wet cardboard' with TCA, and 'Brown color/Sherry-like' with Oxidation.