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

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

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1   Scope

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).