Shorthand for 2, 4, 6-Tricholoroanisole, TCA creates a wet-cardboard odor in corked wine. An estimated 1 to 2 percent of all wine is affected by TCA-created cork taint, and that has led to growing use of alternative closures. About 8 percent of wines worldwide now use synthetic stoppers and screw caps, and U.S. wineries are in the vanguard of change.