ICS 67.160.10 DRAFT EAST AFRICAN STANDARD Gins Specification EAST AFRICAN COMMUNITY EAS 2013 Second Edition 2013
Foreword Development of the East African Standards has been necessitated by the need for harmonizing requirements governing quality of products and services in the East African Community. It is envisaged that through harmonized standardization, trade barriers that are encountered when goods and services are exchanged within the Community will be removed. In order to achieve this objective, the Community established an East African Standards Committee mandated to develop and issue East African Standards. The Committee is composed of representatives of the National Standards Bodies in Partner States, together with the representatives from the private sectors and consumer organizations. Draft East African Standards are circulated to stakeholders through the National Standards Bodies in the Partner States. The comments received are discussed and incorporated before finalization of standards, in accordance with the procedures of the Community. East African Standards are subject to review, to keep pace with technological advances. Users of the East African Standards are therefore expected to ensure that they always have the latest versions of the standards they are implementing. East African Community 2013 All rights reserved * East African Community P.O. Box 1096 Arusha Tanzania Tel: 255 27 2504253/8 Fax: 255 27 2504255 E-mail: eac@eachq.org Web: www.eachq.org * 2013 EAC All rights of exploitation of any form and by any means reserved worldwide for EAC Partner States NSBs EAC 2013 All rights reserved ii
DRAFT EAST AFRICAN STANDARD DEAS 145:2013 Gins Specification 1 Scope This draft East African Standard prescribes the requirements and methods of sampling and test for gins. 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. EAS 12, Drinking (potable) water Specification. EAS 38, General standard for the labelling of pre-packaged foods. EAS 39, Code of practice for hygiene in the food and drink manufacturing industry. EAS 104, Methods of sampling and test for alcoholic beverages. EAS 144, Neutral spirit Specification. EAS 103 Food additives; Schedule for permitted 3 Terms and definitions For the purposes of this standard, the following term and definition shall apply. gin potable flavoured alcoholic liquors made from neutral spirit distillate or a mixture of distillates obtained from sugarcane products, cereals, starch from roots and tubers, and fermented by the action of yeast or a mixture of yeast. Gin shall be flavoured using gin flavours made from juniper berries and/or other aromatics and shall be free from added colours.
4 Quality and compositional requirements 4.1 Ingredients Neutral spirit conforming to EAS 144 Demineralised water conforming to relevant EAS Gin flavouring 4.2 Quality requirements 4.2.1 Ethyl alcohol content The ethyl alcohol content in a gin shall be not less than 37.5 % by volume at 20 o C when determined according to the methods prescribed in EAS 104, Methods of sampling and test for alcoholic beverages. The tolerance limit for ethyl alcohol content shall be ± 0.5 % by volume of the declared strength. 4.2.2 Appearance, aroma and taste Gins shall be clear and shall not develop any turbidity on being diluted with water and shall be free from sediments or suspended matter of any type even at sub-zero temperature. Gins shall have the characteristic taste associated with the gin. 4.2.3 Quality of spirit The quality of the spirit used for blending shall comply with to EAS 144(see clause 2). 4.2.4 Harmful ingredients Gins shall be free from any ingredients injurious to health. 4.2.5 Compositional requirements When tested in accordance with EAS 104, Methods of sampling and test for alcoholic beverages, gins shall comply with the requirements given in Table 1. Table 1 Quality requirements for gin) Quality parameter Requirement Method of test EAS 104 Ethanol content, % v/v, min. 37.5 Total solids per mg/ L, max. 15 Total acids as acetic acid in mg/l of absolute alcohol, max. 100 Volatile acids as acetic acid in mg/l of absolute alcohol, max. 50 Esters as ethyl acetate in mg/l of absolute alcohol, max. 30 Higher alcohols as amyl alcohol mg/l of absolute alcohol, max. 50 Aldehydes as acetaldehyde mg/l of absolute alcohol, max. 5 EAC 2013 All rights reserved 2
Furfural To pass the test Methanol, mg/ L, max. 50 Lead, mg/l, max 0.1 DEAS 145:2013 5 Hygiene The premises where the product is manufactured shall be in accordance with EAS 39 (see clause 2). 6 Packaging and labelling 6.1 Packaging Gins shall be filled in clean glass (liquor) bottles or any other suitable containers, which does not affect their quality. The containers shall be properly sealed. 6.2 Labeling Labelling of gin shall be done in accordance with the requirements of EAS 38 and shall include the following in each consumer unit: i) common name as gin ; ii) iii) iv) Name, physical location and address of manufacturer; Ethyl alcohol content, % by volume; List of ingredients in descending order of proportion by mass; v) Net contents in accordance with the weights and measures requirements; vi) A declaration by common name of any additives used; vii) Date of manufacture, batch identification number/code; ix) Country of origin. xi) Statutory warnings 7 Sampling and test methods Sampling and test of potable spirit shall be done in accordance with respective clause of EAS 104 and as specified in relevant clauses EAC 2013 All rights reserved 3
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