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BS ISO 17727:2012

Current
Current

The latest, up-to-date edition.

Cork. Cork stoppers for still wine. Sampling plan for the quality control of cork stoppers
Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

31-01-2013

Foreword
1 Scope
2 Terms and definitions
3 Initial sampling of the batch
4 Sampling implementation
5 Sampling of stoppers for each test
Bibliography

Specifies the quality control sampling plans for the receipt and shipping of ready-to-use cylindrical stoppers (flush with cork mouth finish) in semi-worked or finished cork used for still wines.

This International Standard describes the quality control sampling plans for the receipt and shipping of ready-to-use, cylindrical stoppers (flush with cork mouth finish) in semi-worked or finished cork used for still wines.

These plans do not apply to controls made during production.

This sampling plan applies to the following parameters, for which a standardized analysis method is available. These are the parameters which are applicable to:

  • physical tests: dimensions, mass, and apparent density for agglomerate cork stoppers, moisture content, dimensional recovery after compression, extraction force, liquid tightness, and dust content [see ISO9727 (all parts)];

  • chemical tests: analysis of oxidizing residues (see ISO21128);

  • microbiological tests: enumeration of colony-forming units of yeasts, moulds, and bacteria capable of growth in an alcoholic medium (see ISO10718);

  • sensory analysis (see ISO22308);

  • the analysis of releasable 2, 4, 6-trichloroanisole (TCA) (see ISO20752).

Type tests and validation tests are not included in this International Standard (for example global migration).

Committee
W/-
DevelopmentNote
Supersedes 12/30258999 DC. (01/2013)
DocumentType
Standard
Pages
14
PublisherName
British Standards Institution
Status
Current
Supersedes

Standards Relationship
ISO 17727:2012 Identical

ISO 10718:2015 Cork stoppers Characterization of a low-in-germs stopper, through the enumeration of colony-forming units of yeasts, moulds and bacteria, capable of both being extracted and growing in alcoholic medium
ISO 9727-1:2007 Cylindrical cork stoppers — Physical tests — Part 1: Determination of dimensions
ISO 22308:2005 Cork stoppers Sensory analysis
ISO 20752:2014 Cork stoppers — Determination of releasable 2, 4, 6-trichloroanisol (TCA)
ISO 9727-4:2007 Cylindrical cork stoppers — Physical tests — Part 4: Determination of dimensional recovery after compression
ISO 21128:2006 Cork stoppers Determination of oxidizing residues Iodometric titration method
ISO 9727-7:2007 Cylindrical cork stoppers — Physical tests — Part 7: Determination of dust content
ISO 9727-3:2007 Cylindrical cork stoppers — Physical tests — Part 3: Determination of humidity content
ISO 9727-6:2007 Cylindrical cork stoppers — Physical tests — Part 6: Determination of liquid tightness
ISO 9727-5:2007 Cylindrical cork stoppers — Physical tests — Part 5: Determination of extraction force
ISO 9727-2:2007 Cylindrical cork stoppers — Physical tests — Part 2: Determination of mass and apparent density for agglomerated cork stoppers

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