本文件规定了一种检测、鉴定和可能评估软木树皮异味的试验方法，软木树皮被选为与饮料、蒸馏酒、起泡酒和起泡酒、酒精和烈酒、啤酒和苹果酒接触的装瓶产品。 本文件适用于: -选择软木树皮作为各种形式的装瓶产品； -软木塞的所有软木部件:颗粒、圆盘、主体和柄； -所有类型的软木塞，半成品（成型）、半成品（半成品塞，可能经过清洗、冷处理和/或涂层）或可供使用（半成品）- 成品塞子，可能有品牌和表面处理）。

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).