Cork taint (TCA): a fault, not a style

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The standard

The olfactory perception threshold decides the fault, not the amount in the wine: for TCA it lies at a few nanograms per litre, far below that of any other off-note.

Criteria

The fault comes from outside, it does not arise in the wine
Its threshold lies below that of any other off-note
It is there from the first second and does not age away
It affects the single bottle, not the vintage

Distinction

Cork taint ≠ oxidation: oxidation is a path of maturity, TCA a contamination without development. The olfactory perception threshold separates the recognised fault from the merely muted wine.