Cork bark selected as bottling product -- Sensory evaluation. Methodology for sensory evaluation by soaking
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).
| SDO | BSI: British Standards Institution |
| Document Number | ISO 22308-1 |
| Publication Date | March 17, 2021 |
| Language | en - English |
| Page Count | 14 |
| Revision Level | |
| Supercedes | |
| Committee | W/- |
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