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ISO 22308-1:2021

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

standard by International Organization for Standardization , 01/01/2021

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Full Description

ISO 22308-1:2021 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).

 

Product Details

Edition:
1st
Published:
01/01/2021
Number of Pages:
12
File Size:
1 file , 1000 KB
Same As:
BS ISO 22308-1:2021
Note:
This product is unavailable in Ukraine, Russia, Belarus
 

Document History

  1. ISO 22308-1:2021

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

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  2. ISO 22308:2005


    Cork stoppers - Sensory analysis

    • Historical Version