ISO 22308-1:2021 pdf download – Cork bark selected as bottling product — Part 1: Sensory evaluation — Methodology for sensory evaluation by soaking.
6 Test conditions The test shall be carried out in a quiet, well ventilated and odourless room, in an environment that respects the following characteristics — temperature: 21 °C ± 4 °C, — humidity: 60 % ± 20 %, and without any factors that could interfere with the test. All intervening involved in the test (sensory panel,preparation 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 8.1 The sample preparation is different depending on the type of cork bark selected as bottling product to be analysed and as an example: a) For completely inserted cork stoppers, put the whole 4 or 5 stoppers (according to their size) into the 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 discs and 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 be performed 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 of 21 °C ± 4 °C. 8.4 Pour the contents of the flasks into the tasting glasses and close with a watch glass. In the case of partially inserted cork stopper for example agglomerated cork stoppers with natural cork discs for sparkling 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. 9 Test method Each maceration solution shall be analysed independently by the subjects participating in the test. a) Step 1: Olfactory evaluation. b) Step 2: Gustative evaluation (optional, at the discretion of the subject if necessary, in case of doubt).