Term (also corker, cork taste, corkton) for a dreaded wine defect that makes many millions of wine bottles undrinkable every year. In Austria, this is also colloquially described as "der Wein stoppelt" (stoppel = cork). It manifests itself in a musty, musty and chemical smell of wet, rotting wood or leather. The smell is sometimes also described as earthy, in which the alcohol type geosmin is involved. The taste is unpleasantly bitter and astringent. Often, however, the defect can only be perceived olfactorily. A typical characteristic is a lack of fruitiness or a partially or completely masked varietal typicality of the wine.