2,4,6-Trichloroanisole, or TCA, is the chief cause of cork taint. Its presence in a beverage can impart "musty" flavors of wet newspaper or wet dog. Cork is a major source of TCA, though it may derive from other sources like wood barrels. Everyone perceives TCA a bit differently– some are far more sensitive to it than others. Unfortunately, once TCA is present in a wine, there is no getting rid of it. You are better off opening a different bottle. (Wine/Chemistry & Flaws)