Yes, I meant to get back to you on this (saw it while was busy with family).
I concur with @peterm.
Corked usually refers to an infection of TCA. TCA has a very particular taste - with wet cardboard and dry walnut-like notes. It doesn’t disappear.
This isn’t the only reason a wine can smell “off”
You can get ‘reduction’, or sulphur notes, from wines that are in screwcap, because they were bottled without enough oxygen. That can ‘blow-off’ with a bit of aeration.
You can get similar issues with wines under cork, either from recent bottling (so it is too much SO2 - used to protect the wine) or something about the way the wine has evolved - as with the reduction issue above. Some of these can be solved with a bit of air and patience.
Finally, it could be BRETT, a different kind of bacterial note, which often only a fault in higher doses, and is more about “wet dog” or barnyard aromas, which could be masked if they are there, but become less obvious as the fruit flavours in the wine open up with oxygen.
Hope these different pointers help. Wine faults are a fascinating area to explore as you get to know wine, because they come up unexpectedly so are hard to prepare for.