BS ISO 22308-1:2021
Current
The latest, up-to-date edition.
Cork bark selected as bottling product Sensory evaluation. Methodology for sensory evaluation by soaking
Hardcopy , PDF
English
17-03-2021
Important note : Users cannot be edited or removed once added to your Multi user PDF.| Committee |
W/-
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| DocumentType |
Standard
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| Pages |
14
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| PublisherName |
British Standards Institution
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| Status |
Current
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| Supersedes |
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:
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cork bark selected as bottling product in all its forms;
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all cork components of cork stoppers: granules, discs, bodies and shanks;
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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).
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