ISO 22308:2005
Withdrawn
View Superseded by
Cork stoppers — Sensory analysis
Hardcopy , PDF
English, French, Russian
06-22-2005
04-09-2025
ISO 22308:2005 defines a test method for detecting, qualifying and eventually evaluating the exogenous odours/flavours of cork stoppers.
ISO 22308:2005 is applicable to all kinds of cork stoppers, ready for use, designed to be in contact with alcoholic drinks.
| DevelopmentNote |
Supersedes ISO/DIS 22308 (06/2005)
|
| DocumentType |
Standard
|
| Pages |
5
|
| PublisherName |
International Organization for Standardization
|
| Status |
Withdrawn
|
| SupersededBy |
| Standards | Relationship |
| NF ISO 22308 : 2005 | Identical |
| BS ISO 22308:2005 | Identical |
| GOST R ISO 22308 : 2006 | Identical |
| GOST ISO 22308 : 2016 | Identical |
| BS ISO 17727:2012 | Cork. Cork stoppers for still wine. Sampling plan for the quality control of cork stoppers |
| ISO 17727:2012 | Cork — Cork stoppers for still wine — Sampling plan for the quality control of cork stoppers |
| ISO 5497:1982 | Sensory analysis — Methodology — Guidelines for the preparation of samples for which direct sensory analysis is not feasible |
| ISO 5496:2006 | Sensory analysis — Methodology — Initiation and training of assessors in the detection and recognition of odours |
| ISO 2569:1994 | Cork stoppers — Vocabulary |
| ISO 4707:1981 | Cork — Stoppers — Sampling for inspection of dimensional characteristics |
| ISO 3591:1977 | Sensory analysis — Apparatus — Wine-tasting glass |
| ISO 6658:2017 | Sensory analysis — Methodology — General guidance |
| ISO 8589:2007 | Sensory analysis — General guidance for the design of test rooms |
| ISO 5492:2008 | Sensory analysis — Vocabulary |
| ISO 633:2007 | Cork — Vocabulary |
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