(Forbes) - With the number of damaged bottles on the market ranging from 5% to 10% in the last decade, corked wines have long been a serious issue for the wine industry.A corked wine smell--often likened to wet blanket or soggy newspaper--is caused by Trichloroanisole (TCA), a natural compound that at higher levels can impart musty flavors and aromas to wines. The high incident of this fault alone has long driven the wine and closure industry to seek out other solutions: everything from glass tops to screw caps.

But cork is still dominant, with 70% of wines bottled with it, according to the Santa Maria de Lamas-based APCOR Portuguese Cork Association