Тезис Предпросмотр
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).
Общая информация
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Текущий статус : PublishedДата публикации : 2021-01
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Версия : 1
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- ICS :
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Sensory analysis
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Cork and cork products
Приобрести данный стандарт
| Формат | Язык | |
|---|---|---|
| PDF + ePub | ||
| Бумажный |
- CHF58
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