What does it mean for a wine to be “corked”?

When a wine is described as "corked," it specifically refers to a condition caused by a chemical compound called TCA (2,4,6-trichloroanisole), which can contaminate the cork used to seal the bottle. This contamination can result in undesirable musty or moldy odors, often reminiscent of wet cardboard or a damp basement, which significantly detracts from the wine's intended aromas and flavors. The presence of TCA masks the wine's true characteristics, making it a significant fault known in the wine industry.

The other options relate to different issues that a wine might face but do not define the term "corked." For example, exposure to extreme temperatures might spoil a wine, but this does not relate to cork contamination. Losing carbonation is specific to sparkling wines and does not involve cork-related issues. High levels of sulfites, while they can influence a wine's profile, are not the cause of the "corked" condition. Thus, the correct answer accurately captures the essence of what it means for a wine to be tainted by a compromised cork.