 TCA is the main documented cause of cork taint in wine.However, some in the wine industry say natural cork stoppers are important because they allow oxygen to interact with wine for proper aging, and are best suited for wines purchased with the intent to age.Stoppers which resemble natural cork very closely can be made by isolating the suberin component of the cork from the undesirable lignin, mixing it with the same substance used for contact lenses and an adhesive, and molding it into a standardized product, free of TCA or other undesirable substances.