korkiriskiä

Korkiriskiä is a Finnish term that translates to "cork risk" or "cork taint" in English. It refers to a defect in wine that is caused by the presence of 2,4,6-trichloroanisole (TCA), a chemical compound. TCA is often introduced to wine through contaminated corks, though it can also originate from other sources in the winery. This compound imparts an undesirable musty, moldy, or damp cardboard aroma and flavor to the wine, significantly diminishing its quality.

The presence of korkiriskiä is a concern for both winemakers and consumers. Wineries invest in quality control measures to minimize the risk of TCA contamination. This includes ensuring the cleanliness of their facilities, sourcing high-quality corks, and implementing testing protocols. For consumers, recognizing the signs of korkiriskiä is important when assessing a bottle of wine. A wine exhibiting these off-aromas and flavors is typically considered undrinkable and should be returned to the seller.

While TCA is the primary culprit, other related chloroanisoles can also contribute to similar taint issues. The impact of korkiriskiä on the wine industry has led to the exploration and adoption of alternative closures, such as synthetic corks and screw caps, which are generally less susceptible to TCA contamination. Despite these alternatives, natural cork remains a popular choice for many wines due to tradition and perceived aging benefits, though the risk of korkiriskiä persists.