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ISO 22308-1:2021

Cork bark selected as bottling product — Part 1: Sensory evaluation — Methodology for sensory evaluation by soaking

General information
Valid from 07.01.2021
Directives or regulations
None
Standard history
Status
Date
Type
Name
07.01.2021
Main
22.06.2005
Main
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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