What effect does cork taint have on wine?

Cork taint is a specific spoilage defect in wine primarily caused by a compound called TCA (2,4,6-trichloroanisole), which can be present in natural corks. When a wine is affected by cork taint, the predominant characteristic is a musty, damp, or earthy aroma that can be reminiscent of wet cardboard or a moldy basement. This off-flavor masks the wine's original fruitiness and overall freshness, significantly diminishing the drinking experience. The presence of cork taint can lead to a wine being considered flawed or undrinkable.

Contrastingly, enhancement of fruity flavors, improvement of longevity, and alterations in texture are not associated with cork taint. Rather, they represent characteristics one would ideally want in a well-made wine. Cork taint is regarded as a negative flaw, leading to a loss of the wine's intended qualities, which is why the assessment of it giving a musty, off flavor is the most accurate description of its effect on wine.