Alex Bardsley :orangewine:<p><span class="h-card" translate="no"><a href="https://epicure.social/@sbwino" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@<span>sbwino</span></a></span> I think this is dated: TCA is no longer the most common fault I come across. Testing labs, changes in cork production and other factors have reduced it. Heat damage (maderization) is more common. Oxidation from failed corks (esp. plastic) happens sometimes. Excessive volatile acidity is pretty frequent. Brett, geosmin and others now and then. And mousiness, which was once almost non-existent thanks to sulfur use, is on the rise.<br><a href="https://epicure.social/tags/wine" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>wine</span></a> <a href="https://epicure.social/tags/faults" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>faults</span></a></p>