ISG Sommelier Practice Questions - International Sommelier Guild (ISG) Sommelier Diploma (Levels 1-5) Exam

What compound is primarily responsible for the musty, wet-cardboard aroma of cork taint?

Ethyl acetate 2,4,6-trichloroanisole (TCA) Hydrogen sulfide Acetaldehyde

Correct Answer:

2,4,6-trichloroanisole (TCA)

Access more questions from this quiz

Continue to ISG Sommelier Practice Questions - International Sommelier Guild (ISG) Sommelier Diploma (Levels 1-5) Exam for more practice questions and the full quiz experience.

Access More Questions