When a wine is "corked," it means that the wine has been contaminated with cork taint, which can happen if the wine is bottled with a TCA-infected cork. Cork taint is a broad term referring to an off-odor and off-flavor wine fault arising from the presence of 2,4,6-trichloroanisole (TCA), a chemical compound that represents one of the strongest off-flavors. The term "corked wine" refers to a wine contaminated with cork taint, which can cause the wine to have a set of undesirable smells or tastes, ranging from a wet dog, to wet cardboard, to a beach bathroom. The wines native aromas are reduced significantly, and a very tainted wine is quite unpalatable, although harmless. Cork taint can affect wines irrespective of price and quality level. If a wine is found to be tainted on opening, it is said to be corked or "corky". Cork taint can affect wines irrespective of price and quality level.