BS ISO 22308-1:2021: Cork Bark Sensory Evaluation Standard

Discover the essential standard for ensuring the highest quality in cork bark used as a bottling product with the BS ISO 22308-1:2021. This comprehensive standard provides a detailed methodology for the sensory evaluation of cork bark through the innovative soaking method, ensuring that your bottling products meet the highest sensory quality standards.

Overview

The BS ISO 22308-1:2021 standard is a crucial document for professionals in the bottling industry, particularly those involved in the selection and evaluation of cork bark. Released on March 17, 2021, this standard outlines a systematic approach to sensory evaluation, focusing on the unique characteristics of cork bark when used in bottling applications.

Key Features

• Standard Number: BS ISO 22308-1:2021
• Pages: 14
• Release Date: March 17, 2021
• ISBN: 978 0 539 05232 9
• Status: Standard

Why Choose BS ISO 22308-1:2021?

The sensory evaluation of cork bark is a critical process in ensuring the quality and performance of bottling products. The BS ISO 22308-1:2021 standard provides a scientifically-backed methodology that allows for a thorough assessment of cork bark's sensory attributes. By following this standard, you can ensure that your cork bark meets the desired sensory qualities, enhancing the overall quality of your bottling products.

Benefits of Sensory Evaluation by Soaking

The soaking method outlined in this standard offers several advantages:

• Comprehensive Analysis: The soaking method allows for a detailed examination of the cork bark's sensory properties, ensuring a thorough evaluation.
• Consistency: By following a standardized methodology, you can achieve consistent results across different batches of cork bark.
• Quality Assurance: Ensures that the cork bark used in bottling meets the highest quality standards, enhancing the overall product quality.

Who Should Use This Standard?

The BS ISO 22308-1:2021 standard is ideal for:

• Bottling Companies: Ensure the quality of your cork bark and enhance the sensory experience of your products.
• Quality Control Professionals: Implement a standardized approach to sensory evaluation, ensuring consistent quality across all products.
• Researchers and Developers: Utilize the latest methodologies in sensory evaluation to innovate and improve bottling products.

Detailed Methodology

The standard provides a step-by-step guide to conducting sensory evaluations using the soaking method. This includes:

• Preparation: Guidelines on preparing the cork bark samples for evaluation.
• Soaking Procedure: Detailed instructions on the soaking process to ensure accurate sensory assessment.
• Evaluation Criteria: A comprehensive list of sensory attributes to be assessed, ensuring a holistic evaluation of the cork bark.

Enhance Your Bottling Products with BS ISO 22308-1:2021

By implementing the BS ISO 22308-1:2021 standard, you can ensure that your cork bark meets the highest sensory quality standards, enhancing the overall quality and performance of your bottling products. This standard is an invaluable resource for anyone involved in the bottling industry, providing a reliable and consistent methodology for sensory evaluation.

Conclusion

The BS ISO 22308-1:2021 standard is a must-have for professionals in the bottling industry who are committed to maintaining the highest quality standards. With its detailed methodology for sensory evaluation by soaking, this standard ensures that your cork bark meets the desired sensory qualities, enhancing the overall quality of your bottling products. Invest in this standard to ensure the success and quality of your bottling operations.

BS ISO 22308-1:2021

This standard BS ISO 22308-1:2021 Cork bark selected as bottling product is classified in these ICS categories:

• 79.100 Cork and cork products
• 67.240 Sensory analysis

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).