ISO 22308-1:2021
Cork bark selected as bottling product — Part 1: Sensory evaluation — Methodology for sensory evaluation by soaking
Cork bark selected as bottling product — Part 1: Sensory evaluation — Methodology for sensory evaluation by soaking
Referenced standards
PREVIEW
Cork bark selected as bottling product — Part 1: Sensory evaluation — Methodology for sensory evaluation by soaking
Cork bark selected as bottling product — Part 1: Sensory evaluation — Methodology for sensory evaluation by soaking
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).
| Edition | 2021 |
|---|---|
| Standard Part No | 1 |
| Published Date | 2021 |
| Published By | International Standardization Organisation |
| Page Count | 7 |