A musty cardboard or basement aroma in wine most commonly indicates which flaw?

• A. Volatile acidity
• B. TCA contamination
• C. Brettanomyces
• D. Oxidation

Answer: (B)

That musty cardboard or basement aroma is cork taint caused by TCA (2,4,6-trichloroanisole). It arises when compounds interact with cork or the winery environment, muting the wine’s fruit aromas and introducing a damp, moldy, musty note reminiscent of cardboard or a cellar. This flaw is about contamination that affects aroma perception, not a characteristic of the grape itself.

Volatile acidity tends to produce sharp vinegar or nail-polish aromas; Brettanomyces can give barnyard, medicinal, or phenolic notes; oxidation leads to nutty, caramelized, or sherry-like scents. Those aromas describe different flaws, whereas the musty, detached character points specifically to TCA cork taint.