ISO 16420 pdf download

ISO 16420 pdf download Cork — Cork stoppers for still wines — Mechanical and physical specifications
1 Scope
This International Standard defines, for each type of ready-to-use, cylindrical cork stopper for still wines (colmated or non-colmated natural cork stoppers, agglomerate cork stoppers, 1 + 1 stoppers), a set of specifications corresponding to different tested parameters, a list of which is given below:
— dimensions;
— mass (for 1+1 stoppers only);
— mass and apparent density (for agglomerate cork stoppers only);
— moisture content;
— dimensional recovery after compression;
— extraction force;
— liquid tightness;
— dust content.
For all parameters, this set of specifications comprises:
— a proposal for the number of stoppers to be tested (incremental sample);
— an acceptable quality level;
and, for certain parameters:
— nominal value or values;
— specification limits (or “tolerances”).
For cork stoppers for still wines, and for certain parameters, the concept of a range is introduced, with 3 decreasing levels of requirements:
— upper range;
— standard range;
— entry level.
It is, therefore, up to the consumer to specify, for each batch of cork stoppers ordered, what their needs are based on these three specification levels (or ranges).
It is also up to each supplier, besides a commercial reference for each batch of cork stoppers, to define which range applies in terms of the requirements in this International Standard.
The sampling method, as well as the possible repetitions of incremental samples are defined by the sampling standard (currently being drafted) or defined jointly by the consumer and the supplier.
The stoppers tested shall comply with the requirements of ISO 9727.
2 Normative references
The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
ISO 633, Cork — Vocabulary
ISO 9727-1, Cylindrical cork stoppers — Physical tests — Part 1: Determination of dimensions
ISO 9727-2, Cylindrical cork stoppers — Physical tests — Part 2: Determination of mass and apparent density for agglomerated cork stoppers
ISO 9727-3, Cylindrical cork stoppers — Physical tests — Part 3: Determination of humidity content
ISO 9727-4, Cylindrical cork stoppers — Physical tests — Part 4: Determination of dimensional recovery after compression
ISO 9727-5, Cylindrical cork stoppers — Physical tests — Part 5: Determination of extraction force
ISO 9727-6, Cylindrical cork stoppers — Physical tests — Part 6: Determination of liquid tightness
ISO 9727-7, Cylindrical cork stoppers — Physical tests — Part 7: Determination of dust content
EN 12726, Packaging  —  Cork  mouth  finish  with  a  bore  diameter  of  18,5  mm  for  corks  and  tamper  evident  capsules
3 Terms and definitions
For the purposes of this document, the terms and definitions in ISO 633 and the following apply.
3.1
still wine
wine is said to be still when the excess pressure of carbon dioxide it contains is less than or equal to 0,5 bar at 20 °C 1)
4 Natural cork stoppers, colmated or non-colmated
4.1 Dimensions
4.1.1 Number of stoppers to be tested (incremental sample): 32
4.1.2 Nominal values and specification limits