BS ISO 17727:2012
Current
The latest, up-to-date edition.
Cork. Cork stoppers for still wine. Sampling plan for the quality control of cork stoppers
Hardcopy , PDF
English
31-01-2013
Foreword
1 Scope
2 Terms and definitions
3 Initial sampling of the batch
4 Sampling implementation
5 Sampling of stoppers for each test
Bibliography
Specifies the quality control sampling plans for the receipt and shipping of ready-to-use cylindrical stoppers (flush with cork mouth finish) in semi-worked or finished cork used for still wines.
| Committee |
W/-
|
| DevelopmentNote |
Supersedes 12/30258999 DC. (01/2013)
|
| DocumentType |
Standard
|
| Pages |
14
|
| PublisherName |
British Standards Institution
|
| Status |
Current
|
| Supersedes |
This International Standard describes the quality control sampling plans for the receipt and shipping of ready-to-use, cylindrical stoppers (flush with cork mouth finish) in semi-worked or finished cork used for still wines.
These plans do not apply to controls made during production.
This sampling plan applies to the following parameters, for which a standardized analysis method is available. These are the parameters which are applicable to:
-
physical tests: dimensions, mass, and apparent density for agglomerate cork stoppers, moisture content, dimensional recovery after compression, extraction force, liquid tightness, and dust content [see ISO9727 (all parts)];
-
chemical tests: analysis of oxidizing residues (see ISO21128);
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microbiological tests: enumeration of colony-forming units of yeasts, moulds, and bacteria capable of growth in an alcoholic medium (see ISO10718);
-
sensory analysis (see ISO22308);
-
the analysis of releasable 2, 4, 6-trichloroanisole (TCA) (see ISO20752).
Type tests and validation tests are not included in this International Standard (for example global migration).
| Standards | Relationship |
| ISO 17727:2012 | Identical |
| ISO 10718:2015 | Cork stoppers — Characterization of a low-in-germs stopper, through the enumeration of colony-forming units of yeasts, moulds and bacteria, capable of both being extracted and growing in alcoholic medium |
| ISO 9727-1:2007 | Cylindrical cork stoppers — Physical tests — Part 1: Determination of dimensions |
| ISO 22308:2005 | Cork stoppers — Sensory analysis |
| ISO 20752:2014 | Cork stoppers — Determination of releasable 2, 4, 6-trichloroanisol (TCA) |
| ISO 9727-4:2007 | Cylindrical cork stoppers — Physical tests — Part 4: Determination of dimensional recovery after compression |
| ISO 21128:2006 | Cork stoppers — Determination of oxidizing residues — Iodometric titration method |
| ISO 9727-7:2007 | Cylindrical cork stoppers — Physical tests — Part 7: Determination of dust content |
| ISO 9727-3:2007 | Cylindrical cork stoppers — Physical tests — Part 3: Determination of humidity content |
| ISO 9727-6:2007 | Cylindrical cork stoppers — Physical tests — Part 6: Determination of liquid tightness |
| ISO 9727-5:2007 | Cylindrical cork stoppers — Physical tests — Part 5: Determination of extraction force |
| ISO 9727-2:2007 | Cylindrical cork stoppers — Physical tests — Part 2: Determination of mass and apparent density for agglomerated cork stoppers |
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