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  • ISO 3591:1977

    Current The latest, up-to-date edition.

    Sensory analysis — Apparatus — Wine-tasting glass

    Available format(s):  Hardcopy, PDF, PDF 3 Users, PDF 5 Users, PDF 9 Users

    Language(s):  English, French

    Published date:  01-06-1977

    Publisher:  International Organization for Standardization

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    Abstract - (Show below) - (Hide below)

    The tasting glass consists of a cup (an "elongated egg") supported by a stem resting on a base. The opening of the cup is narrower than the convex part so as to concentrate the bouquet. Further are given physical, dimensional and special characteristics. An annex comprises recommendations for use.

    General Product Information - (Show below) - (Hide below)

    Development Note Also numbered as BS 5586-1(1978). (08/2005)
    Document Type Standard
    Publisher International Organization for Standardization
    Status Current

    Standards Referenced By This Book - (Show below) - (Hide below)

    BS ISO 11037:2011 Sensory analysis. Guidelines for sensory assessment of the colour of products
    UNE 56925:2010 Natural cork stoppers made of two pieces for still wine. Testing methods and specifications
    UNE-ISO 11037:2013 Sensory analysis. Guidelines for sensory assessment of the colour of products.
    I.S. EN 1622:2006 WATER QUALITY - DETERMINATION OF THE THRESHOLD ODOUR NUMBER (TON) AND THRESHOLD FLAVOUR NUMBER (TFN)
    03/312758 DC : DRAFT AUG 2003 ISO 6658 - SENSORY ANALYSIS - METHODOLOGY - GENERAL GUIDANCE
    ISO 22308:2005 Cork stoppers Sensory analysis
    BS EN 1622:2006 Water quality. Determination of the threshold odour number (TON) and threshold flavour number (TFN)
    EN 1622:2006 Water quality - Determination of the threshold odour number (TON) and threshold flavour number (TFN)
    04/30081891 DC : DRAFT DEC 2004 EN 1622 - WATER QUALITY - DETERMINATION OF THE THRESHOLD ODOUR NUMBER (TON) AND THRESHOLD FLAVOUR NUMBER (TFN)
    BS ISO 22308:2005 Cork stoppers. Sensory analysis
    ISO 11037:2011 Sensory analysis — Guidelines for sensory assessment of the colour of products
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