Name a common wine fault that can affect the flavor of wine.

Cork taint is a common wine fault primarily caused by a compound known as TCA (2,4,6-trichloroanisole), which can infiltrate the wine through the cork itself. When a wine is tainted in this manner, it often presents unpleasant aromas reminiscent of wet cardboard or moldy newspaper, significantly diminishing the wine's intended flavors and quality. This defect can be frustrating for both producers and consumers, as even a small amount of cork taint can spoil an otherwise excellent wine.

In contrast, oxidation, while it can also negatively impact flavor by making the wine taste flat and lifeless, is often a result of exposure to too much air rather than being an intrinsic flaw from the bottling process. High tannins, typically found in red wines, contribute more to the structure and texture of the wine, and while they can be perceived as harsh in some cases, they are not a fault but rather a characteristic of certain grape varieties. Similarly, higher acidity can influence the balance in a wine, often providing freshness and making it more food-friendly, but it does not equate to a fault unless it is overwhelmingly excessive.