i would add some infos still missing in this topic:
i do understand that someone that has been in wine for only 9 months, has not the experience, to divers different tastes that are close to the one is called "kork".
and there are different mistakes a wine can have, "kork-aroma" is only one of them.
kork-aroma is called a substance named TCA
"tri-chlor-anisol", this has unfortunatly one of the most aromatic-power. 5ng/l is tastable for a human as a "wrong-taste". that meens that 1 gramm clean TCA is tastable in 20'000'000 liter water or other liqids
, it is known as one of the most powerfull aromatics!
knowing that, it is easy to figure out how you find out if the "wrong-aroma" in youre wine is
"kork" meening TCA, or not.
you have to drop some wine in a large bowl and add quite allot of fresh water, to dilute it strongly (other aromas do disapere or will get almost untastable, but not TCA.
this is the best way to do, to taste TCA (if you don't have a gas-chromatograph)
hope this helped