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
Hardcopy , PDF 1 User , PDF 3 Users , PDF 5 Users , PDF 9 Users
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).
| Committee |
ISO/TC 87
|
| DocumentType |
Standard
|
| Pages |
7
|
| PublisherName |
International Organization for Standardization
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| NF ISO 22308-1:2021 | Identical |
| BS ISO 22308-1:2021 | Equivalent |
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