ISO 22308-1
Cork bark selected as bottling product — Part 1: Sensory evaluation — Methodology for sensory evaluation by soaking
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| Organization: | ISO |
| Publication Date: | 1 January 2021 |
| Status: | active |
| Page Count: | 12 |
| ICS Code (Sensory analysis): | 67.240 |
| ICS Code (Cork and cork products): | 79.100 |
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).
Document History
ISO 22308-1
January 1, 2021
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,...