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Summary The objective of this research project was to reduce or eliminate moulds known to cause TCA using electron beam (e‐beam) irradiation. Four types of cork were inoculated with Paecilomyces viridis, Penicillium glabrum, Penicillium chrysogenum, Mucor racemosus, Trichoderma viride, Aspergillus oryzae and Cladosporium oxysporum. Cork samples were treated with 5, 10 or 15 kilograys (kGy) of e‐beam irradiation, respectively. Sensory evaluation revealed that irradiation had little or no effect on the overall quality of wine with irradiated corks stored for 56 months. Cork samples viewed under a scanning electron microscope (SEM) showed some structural changes compared to control corks. The results suggest that e‐beam irradiation can significantly reduce or eliminate the moulds known to cause TCA in cork.