EAS 143-2003_Brandy specification - EAC QUALITY

EAS 143-2003_Brandy specification - EAC QUALITY

DEAS 143:2013 ICS 67.160.10 DRAFT EAST AFRICAN STANDARD Brandy — Specification EAST AFRICAN COMMUNITY © EAC 2013 Second Edition 2013 DEAS 143:20...

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DEAS 143:2013 ICS 67.160.10

DRAFT EAST AFRICAN STANDARD Brandy — Specification

EAST AFRICAN COMMUNITY

© EAC 2013

Second Edition 2013

DEAS 143:2013

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: [email protected] 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 143:2013

Brandy — Specification 1

Scope

This draft East African Standard prescribes the requirements and method of sampling and test for brandy.

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, Standard specification for drinking (potable) water EAS 38, Standard specification for the labelling of pre-packaged foods EAS 39, Code of practice for hygiene for food and drink manufacturing industries EAS 104 Alcoholic beverages — Methods of sampling and test EAS 144, Neutral spirit — Specification

3

Terms and definitions

For the purposes of this standard, the following terms and definitions shall apply. 3.1 Brandy An alcoholic distillate made by fermentation and distillation of fresh edible fruit mash, usually grapes; with or without subsequent aging of the distillate 3.3 fruity brandy distillate obtained from the fermented juice of fresh, ripe and sound fruits other than grapes. 3.4 blended brandy mixture of brandy (3.1) with neutral spirit conforming to the requirements of EAS 144(see clause 2). 3.5 blended fruit brandy mixture specific fruit brandy with neutral spirit conforming to the requirements of EAS 144(see clause 2).

© EAC 2003 — All rights reserved

1

DEAS 143:2013 4 4.1

General requirements Brandies shall be clear and free from haze and any extraneous matter.

4.2 Blended brandy shall have a minimum of 10 % of absolute alcohol volume of specific brandy as defined in clause 3. 4.3 Brandy shall be of a pale yellow or amber colour characteristic aroma and taste. Fruit Brandy may be colourless and may-contain some permitted food grade colouring substances. 4.4 Brandies shall be manufactured in premises built and maintained under hygienic conditions in accordance with EAS 39 (see clause 2). The handling equipment such as fermentation tanks, storage tanks, filters, bottling machinery and packing equipment shall be maintained in clean and hygienic conditions. 4.5

Brandies shall comply with the requirements given in table 1 Table 1 ― Chemical for brandies SI No

Characteristic

Requirement

ethyl alcohol %, v/v at 20 °C, min.

37.5

i

Total solids, % (m/v), max

2.0

ii

Total ash, % (m/v), max

0.2

iii

Volatile acids as acetic acid g/100 L of absolute alcohol, max

180

iv

Esters as ethyl acetate, mg/L of absolute alcohol, min

v

Higher alcohols as amyl alcohol, g/100 L of absolute alcohol, max

vi

Aldehydes as acetaldehyde,

(a) Grape or fruit brandies, 30 (c) Blended brandies, 10 1000 400

mg/L absolute alcohol, max vii

Furfural,

viii

Methyl alcohol, mg/L, max.

To pass test 2000

ix x

Lead (as Pb), mg/L, max

0.1

4.6 Food additives Conforming to EAS 103

5

Hygiene

The premises where the product is manufactured shall be in accordance with EAS 39 (see clause 2).

© EAC 2013— All rights reserved

2

DEAS 143:2013 6

Weights and measures

The contents of the products shall occupy not less than 90 % of the total volume capacity of the container.

7

Packaging and labelling

7.1 Packaging Brandies shall be filled into liquor bottles or any food grade container not affecting quality

7.2 Labelling Labelling of brandy shall be done in accordance with the requirements of EAS 38 and shall include the following in each consumer unit: i) common name as ‘Brandy or blended brandy’ specifying the fruit ; ii)

Name, physical location and address of manufacturer;

iii)

Ethyl alcohol content, % by volume;

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

8

Sampling and methods of test

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

DEAS 143:2013

© EAC 2013 — All rights reserved