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BS ISO 22308-1:2021

BS ISO 22308-1:2021

$86.31

Cork bark selected as bottling product – Sensory evaluation. Methodology for sensory evaluation by soaking

Published By Publication Date Number of Pages
BSI 2021 14
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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).

PDF Catalog

PDF Pages PDF Title
2 National foreword
6 Foreword
7 1 Scope
2 Normative references
3 Terms and definitions
8 4 Principle
5 Reagents and materials
9 6 Test conditions
7 Sensory panel
8 Preparation of samples
9 Test method
10 10 Expression of results
10.1 Odour/flavour families
10.2 Number of macerations and/or of cork stoppers and/or of corking products for which the jury has detected odours/flavours corresponding to one of the families described in 10.1
11 10.3 Intensity of each odour/flavour
11 Test report
13 Bibliography

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BS ISO 22308-1:2021
$86.31