ISO 22308-1:2021

Cork bark selected as bottling product – Part 1: Sensory evaluation – Methodology for sensory evaluation by soaking


Status:
Current
Type:
Standard
Language:
English
Price from:
€ 52.63

Scope

This document defines a test method for the detection, qualification and possible assessment of odours/flavours exogenous to cork bark selected as bottling product in contact with beverages, still, sparkling and sparkling wines, alcohols and spirits, beers and ciders.
This document is applicable to:
— cork bark selected as bottling product in all its forms;
— all cork components of cork stoppers: granules, discs, bodies and shanks;
— all types of cork stoppers, semi-finished (shaped), semi-finished (semi-finished stoppers possibly washed and possibly colmated and/or coated) or ready for use (semi-finished stoppers, possibly branded and surface treated).

Number of pages: 0

Published: 2021-01-07

International relationships :

ICS: 67.240 - Sensory analysis 79.100 - Cork

Item number: M316896


Committees

Committee

  • ISO/TC 87
  • ISO/TC 87/WG 12