ISO 22308-1:2021
Current
The latest, up-to-date edition.
Cork bark selected as bottling product Part 1: Sensory evaluation Methodology for sensory evaluation by soaking
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French, English
07-01-2021
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).
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