Cork bark selected as bottling product Sensory evaluation. Methodology for sensory evaluation by soaking

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

17-03-2021

Publisher

British Standards Institution

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).