ISO/AWI 22308-2

Cork bark selected as bottling product — Part 2: Sensory evaluation — Selection and training of the assessors for sensory evaluation

Apstrakt

This International Standard defines a method for the selection and training of assessors/ experts for the detection, qualification and possible evaluation of odours/flavours exogenous to cork intended to be used as bottling product in contact with beverages, still, sparkling and effervescent wines, alcohols and spirits, beers and ciders. This International Standard applies to: - Cork intended to be used in cork stoppers in all its forms - All cork components of cork stoppers: granules, disks, bodies and shanks. - All types of cork stoppers, semi-worked (shaped), semi-finished (semi-worked cork stopper, washed and possibly colmated and/or coated) or ready for use.