ISO 22308-1-2021 pdf free download – Cork bark selected as bottling product — Part 1: Sensory evaluation — Methodology for sensory evaluation by soaking.
4Principle
The method consists of detecting, qualifying and evaluating the odours/flavours of the medium inwhich the cork bark selected as bottling product, stoppers or their components have been macerated.This detection/qualification is based on the organoleptic comparison between a control solution andthe solution obtained after the maceration of the cork bark selected as bottling product.
5Reagents and materials
5.1 Clean flask, material inert, odourless,closable vials of sufficient capacity for unit maceration, or100 ml, 250 ml or up to 500 ml capacity.The vials are filled to the brim.The cover should not release orfix any odour.
5.2Clean crystallizers, material inert, odourless,with a capacity of 1 000 ml, closable, with a coverwhich shall neither release nor fix odour, and fitted with a device for fixing stoppers for sparkling wines.
5.3Tasting glasses, in accordance with ISO 3591.
5.4 Commercial spring water, organoleptically neutral and with low minerality.
NOTE Low minerality water can have a mineral salt content, calculated as a fixed residue, not greater than500 mg/l.
5.5watch glass.
6 Test conditions
The test shall be carried out in a quiet, well ventilated and odourless room, in an environment thatrespects the following characteristics
– temperature: 21C± 4℃,
一 humidity: 60 %±20 %,
and without any factors that could interfere with the test. All intervening involved in the test (sensorypanelpreparation of samples) shall be informed that they shall not use perfumed cosmetic products.
7 Sensory panel
The sensory panel shall be composed of at least 3 selector assessors.8 Preparation of samples
8.1The sample preparation is different depending on the type of cork bark selected as bottling productto be analysed and as an example:
a) For completely inserted cork stoppers, put the whole 4 or 5 stoppers (according to their size) intothe appropriate 250 ml flask.Fill it to the brim with water and close it.
b) For partially inserted cork stopper for example agglomerated cork stoppers with natural cork discs
for sparkling wines,use an appropriate device to hold the stopper upright and immerse the discsand one centimetre of the body in the water. In this case use a clean crystallizer(5.2) and close.c)For bar-top stopper, keep only the cork part and immerse it in water. Close the flask.
d) For the discs, place 5 discs in appropriate 100 ml flask. Fill it to the brim with water and close it.e) For cork granules, place 12 g of granules in a 250 ml flask.Fill it to the brim with water and close it.f) If only the mould family is intended to be detected,it is possible to group the stoppers up to 5 units in appropriate volume of water. If an odour/flavour is detected, a new individual test will beperformed with the same stoppers tested one by one.
8.2 Prepare a control flask with water, without immersing cork stopper. Close the flask.
8.3 After having prepared the flasks, leave them in maceration for 24 h ± 2 h, at a temperature of21C±4C.
8.4 Pour the contents of the flasks into the tasting glasses and close with a watch glass. In the caseof partially inserted cork stopper for example agglomerated cork stoppers with natural cork discs forsparkling wines the analysis is carried out directly on the crystallizer, after removal of the cork stopper.8.5 Wait at least 5 min, before starting the test.ISO 22308-1 pdf download.