ISO/NP 22308-3

Cork bark selected as bottling product — Part 3: Sensory evaluation - Methodology for sensory evaluation by direct olfaction

Apstrakt

This International Standard specifies a test method for detecting, qualifying and, where appropriate, evaluating odours and flavours foreign to cork that are 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 is applicable to:
- cork bark selected as bottling product in all its forms,
- all cork components of cork stoppers, including granules, discs, bodies and shanks,
- all types of cork stoppers, whether semi- worked (shaped), semi-finished (semi-worked stoppers, possibly washed and possibly colmated and/or coated) or ready for use (semi-finished stoppers, possibly branded and always surface treated).