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ISO 22308-1:2021

Current Revision

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

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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).


SDO ISO: International Organization for Standardization
Document Number ISO 22308
Publication Date Not Available
Language en - English
Page Count
Revision Level
Supercedes
Committee ISO/TC 87
Publish Date Document Id Type View
Not Available ISO 22308-1:2021 Revision