Corktaste, from the mold or microbial derivatives on the cork.
软木塞味,是来自软木塞上的霉菌或微生物的衍生物。
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In wines stored in bottles, the levels of IBMP (which produces a characteristic "sweet pepper" taste) did not fall as much: by 37% for synthetic cork, 36% for screw cap and 31% for natural cork.
The issue of limited quantities of natural cork and the problem of corking, when the wine takes on a corked taste, are leading to the increasingly widespread use of silicon corks and screw tops.