Wine can go off (corked) when it comes in contact with the cork.Therefore it is vitally important to detect corked wine in order to maintain the quality.Trichloroanisols (TCAs) are regarded as the main cause of corked wine.Because these compounds are low odor threshold, the monitoring requires highly sensitive detection method.In general the organoleptic test is used for the evaluation of odors.The features of this test are a fast method but lower quantitative accuracy.Alternatively the analytical instrument method shows superior quantitative accuracy but with longer analysis time and lower sensitivity.Conventional analytical instrument methods include the purge & trap and thermal desorption-GC/MS methods, which have a high degree of enrichment.In this study, the solid phase micro extraction (SPME) and the fast GC/MS were applied to this analysis to increase sensitivity and reduce analysis time.