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.<\/p>\n
This document is applicable to:<\/p>\n
cork bark selected as bottling product in all its forms;<\/p>\n<\/li>\n
all cork components of cork stoppers: granules, discs, bodies and shanks;<\/p>\n<\/li>\n
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).<\/p>\n<\/li>\n<\/ul>\n
| PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
|---|---|---|---|---|---|---|---|
| 2<\/td>\n | National foreword <\/td>\n<\/tr>\n | ||||||
| 6<\/td>\n | Foreword <\/td>\n<\/tr>\n | ||||||
| 7<\/td>\n | 1 Scope 2 Normative references 3 Terms and definitions <\/td>\n<\/tr>\n | ||||||
| 8<\/td>\n | 4 Principle 5 Reagents and materials <\/td>\n<\/tr>\n | ||||||
| 9<\/td>\n | 6 Test conditions 7 Sensory panel 8 Preparation of samples 9 Test method <\/td>\n<\/tr>\n | ||||||
| 10<\/td>\n | 10 Expression of results 10.1 Odour\/flavour families 10.2 Number of macerations and\/or of cork stoppers and\/or of corking products for which the jury has detected odours\/flavours corresponding to one of the families described in 10.1 <\/td>\n<\/tr>\n | ||||||
| 11<\/td>\n | 10.3 Intensity of each odour\/flavour 11 Test report <\/td>\n<\/tr>\n | ||||||
| 13<\/td>\n | Bibliography <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" Cork bark selected as bottling product – Sensory evaluation. Methodology for sensory evaluation by soaking<\/b><\/p>\n |