Abstract Preview

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).

General information

  • Status :  Published
    Publication date : 2021-01
  • Edition : 1
    Number of pages : 7
  • :
    ISO/TC 87
  • 67.240
    Sensory analysis
    Cork and cork products

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