NF ISO 22308

NF ISO 22308

December 2005
Standard Cancelled

Cork stoppers - Sensory analysis

ISO 22308:2005 defines a test method for detecting, qualifying and eventually evaluating the exogenous odours/flavours of cork stoppers.

ISO 22308:2005 is applicable to all kinds of cork stoppers, ready for use, designed to be in contact with alcoholic drinks.

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Main informations

Collections

National standards and national normative documents

Publication date

December 2005

Number of pages

9 p.

Reference

NF ISO 22308

ICS Codes

67.240   Sensory analysis
79.100   Cork and cork products

Classification index

B57-102

Print number

1 - 14/11/2005

International kinship

ISO 22308:2005
Sumary
Cork stoppers - Sensory analysis

ISO 22308:2005 defines a test method for detecting, qualifying and eventually evaluating the exogenous odours/flavours of cork stoppers.

ISO 22308:2005 is applicable to all kinds of cork stoppers, ready for use, designed to be in contact with alcoholic drinks.

Standard replaced by (1)
NF ISO 22308-1
March 2021
Standard Current
Cork bark selected as bottling product - Part 1 : sensory evaluation - Methodology for sensory evaluation by soaking

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).

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