Cork stoppers — Determination of releasable 2,4,6-trichloroanisol (TCA)

Cylindrical cork stoppers — Physical tests — Part 8: Determination of capillarity

Cork bark selected as bottling product — Part 1: Sensory evaluation — Methodology for sensory evaluation by soaking

Cork stoppers — Determination of global migration

Packed cork — Virgin cork, raw reproduction cork, burnt cork, boiled reproduction cork and raw cork waste — Sampling to determine moisture content

Granulated cork, broken cork and crushed cork -- Sampling for the determination of moisture content

Cork -- Vocabulary

Packed cork — Virgin cork, raw reproduction cork, burnt cork, boiled reproduction cork and raw cork waste — Determination of moisture content

Granulated cork and cork powder — Classification, properties and packing

Granulated cork — Size analysis by mechanical sieving

Composition cork -- Gasket material -- Classification system, requirements, sampling, packaging and marking

Composition cork -- Expansion joint fillers -- Test methods

Agglomerated cork -- Expansion joint fillers -- Specifications, packaging and marking

Boiled reproduction cork -- Grading, classification and packing

Composition cork -- Gasket material -- Test methods

Granulated cork -- Determination of moisture content

Granulated cork -- Determination of apparent bulk density

Virgin cork, raw reproduction cork, ramassage, gleanings, burnt cork, corkwaste, boiled cork pieces and raw corkwaste -- Definitions and packaging

Cork stoppers -- Characterization of a low-in-germs stopper, through the enumeration of colony-forming units of yeasts, moulds and bacteria, capable of both being extracted and growing in alcoholic medium

Composition cork -- Test methods