ISO/TC 87/WG 12 - Stoppers - Sensorial test methods
Bouchons - Essais sensoriels
General Information
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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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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Frequently Asked Questions
ISO/TC 87/WG 12 is a Working Group within the International Organization for Standardization (ISO). It is named "Stoppers - Sensorial test methods". This committee has published 2 standards.
ISO/TC 87/WG 12 develops ISO standards. Currently, there are 2 published standards from this working group.
The International Organization for Standardization (ISO) is an independent, non-governmental international organization that develops and publishes international standards. Founded in 1947 and headquartered in Geneva, Switzerland, ISO brings together experts from 170+ member countries to share knowledge and develop voluntary, consensus-based standards that support innovation and provide solutions to global challenges.
A Working Group in ISO is a specialized group responsible for developing standards or technical work within a defined scope. These bodies bring together international experts to create consensus-based standards that support global trade, safety, and interoperability.