Scientists have unmasked a culprit responsible for contaminating untold bottles of wine with the musty, corky odor generally known as taint.More than 20 years after the isolation of MDMP, a compound that can turn even the finest wine into plonk, the identity of a microbe that churns out the stuff is now in hand, researchers report online November 8 in the Journal of Agricultural and Food Chemistry. The next step is figuring out where the critter thrives and when in the journey from vine to bottle contamination is most likely.