rwanda rs standard 4 - punto focal rwanda standard specifies the requirements and method of sampling...

$: RWANDA RS STANDARD 4 - Punto Focal Rwanda Standard specifies the requirements and method of sampling and test for ... Alcoholic beverages ... purified by fractional distillation with$
Reference number

RS 4: 2014

© RBS 2014

RWANDA STANDARD

RS4

Second edition

2014-07-08

Neutral spirit for manufacture of alcoholic beverages — Specification

RS 4: 2014

©RBS 2014 All rights reserved ii

In order to match with technological development and to keep continuous progress in industries, Standards are subject to periodic review. Users shall ascertain that they are in possession of the latest edition

© RBS 2014

All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written permission from RBS.

Requests for permission to reproduce this document should be addressed to

Rwanda Bureau of Standards.

P.O Box 7099 Kigali-Rwanda

Tel. +250 252 586103/ 582945/ 582946

Fax + 250 252 583305

E-mail: [email protected]

RS 4: 2014

iii ©RBS 2014 All rights reserved

Foreword

Rwanda Standards are prepared by Technical Committees and approved by Rwanda Bureau of Standards (RBS) Board of Directors in accordance with the procedures of RBS, in compliance with Annex 3 of the WTO/TBT agreement on the preparation, adoption and application of standards.

The main task of technical committees is to prepare national standards. Final Draft Rwanda Standards adopted by Technical committees are ratified by members of RBS Board of Directors for publication and gazettment as Rwanda Standards.

RS 4 was prepared by Technical Committee RBS/TC 1, Beverages.

In the preparation of this standard, reference was made to the following standards.

1) KS 608:2001, Neutral spirit for manufacture of alcoholic beverages.

2) FDEAS 144:2013, Neutral spirit — Specification

The assistance delivered from the above source is hereby acknowledged with thanks.

Committee membership

COTTRACO - PROBIO

Enterprise URWIBUTSO

IKIGAGE PROJECT

SPERANZA Group Ltd

University of Rwanda – College of Science and Technology (UR - CST)

Rwanda Bureau of Standards (RBS) - Secretariat

RS 4: 2014

1 ©RBS 2014 All rights reserved

Neutral spirit for manufacture of alcoholic beverages — Specification

1 Scope This Rwanda Standard specifies the requirements and method of sampling and test for neutral spirit intended for use in the manufacture or blending of alcoholic beverages.

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.

RS CAC/RCP 1, General principles for food hygiene — Code of practice

RS CODEX STAN 1, Labelling of pre-packaged foods

EAS 100, Food stuffs — Methods of determination of Lead

RS EAS 104, Alcoholic beverages — Methods of sampling and test

RS 2, Potable water — Specification

3 Terms and definitions For the purposes of this standard, the following terms and definitions apply

3.1 alcohol

as ethyl alcohol (C2H5OH)

3.2 furfural

aldehyde with the chemical formula C4H3OCHO, is one of the by products of alcohol fermentation of carbohydrate material by microorganism present

3.3 fusel oil

complex mixture of higher alcohols containing principally amyl alcohols (pentanols), butyl alcohols (butanols), propyl alcohols (propanols) and traces of capryl alcohol (octan-2-ol), hexyl alcohols (hexanols), or heptyl alcohols (heptanols), esters, aldehydes and terpenes. It is a product of alcoholic fermentation obtained during distillation

3.4 neutral spirit

distillate obtained from fermented carbohydrate material, purified by fractional distillation with complete removal of fusel oil and furfural

RS 4: 2014

©RBS 2014 All rights reserved 2

4 Requirements

4.1 General requirements

Neutral spirit shall:

a) be derived from carbohydrate materials of agricultural source;

b) be clear, colourless and free from any suspended matter even when diluted to 20 % by volume with distilled water;

c) have only the odour of pure ethyl alcohol and no secondary odour; and

d) have only the characteristic taste of pure ethyl alcohol.

4.2 Specific quality requirements

Neutral spirit shall comply with the quality requirements specified in Table 1.

Table 1 ― Quality requirements for neutral spirit

S/N Characteristic Requirement Test method

i) Specific gravity at 20 °C, max. 0.80829 RS EAS 104

ii) Ethanol content, percent by volume at 20 °C, min.

96

iii) Miscibility with water, percent 100

iv) Alkalinity, To pass the test

v) Volatile acids as acetic acid, mg/L absolute alcohol, max.

20

vi) Total solids, % mg/L, max. 30

vii) Methanol content, mg/L, max. 50

viii) Higher alcohols (fusel oils) as amyl alcohol, mg/L of absolute alcohol, max.

30

ix) Furfural content To pass the test

x) Aldehydes (as acetaldehyde), mg/ L, max. 5

xi) Permanganate reaction time, in minutes, min.

30

5 Heavy metal contaminants

When tested in accordance with EAS 100, the level of lead shall not exceed 0.01 mg/L.

6 Hygiene

Neutral spirit shall be manufactured and handled in a hygienic manner in accordance with RS CAC/RCP 1.

RS 4: 2014


7 Weights and measures

The volume and fill of neutral spirit shall comply with national weights and measures regulations.

8 Packaging

8.1 Neutral spirit shall be packaged in suitable food grade containers.

8.2 Neutral spirit shall be packaged for bulk delivery and storage in containers that shall prevent contamination of the product and preserve its safety and quality.

9 Labelling

The containers in which neutral spirit is packaged for storage or transport shall be marked in accordance with the provisions of RS CODEX STAN 1.

Markings indicative of the inflammable nature of the material shall be clearly displayed on such containers.

10 Sampling and test

Sampling and testing of neutral spirit shall be done in accordance with RS EAS 104.

RS 4: 2014

ICS 67.160.10

©RBS 2014 All rights reserved

Reference number RS 5: 2014

© RBS 2014

RWANDA STANDARD

RS5

Second edition2014-07-08

Gin — Specification

RS 5: 2014



© RBS 2014





Tel. +250 586103/ 582945/ 582946

Fax + 250 583305


RS 5: 2014


Foreword



RS5 was prepared by Technical Committee RBS/TC1, on Beverages.

In the preparation of this standard, reference was made to the following standards:

1) SAZS S14:1968, London dry gin — Specification

2) KS 05-614:1992, Gins — Specification

3) FDEAS 145: 2013, Gin — Specification



The following organizations were represented on the Technical Committee on Beverages (RBS/TC 1) in the preparation of this standard.

COTTRACO - PROBIO


IKIGAGE PROJECT

SPERANZA Group Ltd



RS 5: 2014


Gin — Specification

1 Scope

This Rwanda Standard specifies the requirements and methods of sampling and test for gin.

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.

CAC/GL 66, Guidelines for the use of flavourings

CODEX STAN 192, Codex general standard for food additives


RS 4, Neutral spirit − Specification.


RS CODEX STAN 1, Labelling of pre-packaged foods

RS EAS 104, Methods of sampling and test for alcoholic beverages.

RS EAS 123, Distilled water — Specification.

3 Term and definition

For the purposes of this standard, the following term and definition shall apply.

gin potable 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 and flavoured using flavours made from juniper berries and/or other aromatics

4 Requirements


The ingredients for gin shall include the following:

a) neutral spirit conforming to RS 4;

b) distilled water conforming to RS EAS 123 or demineralised water; and

c) flavouring agent, if used, in accordance CAC/GL 66.


4.2.1 Gin 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. Gin shall have the characteristic taste associated with the gin

RS 5: 2014


4.2.2 Gin shall be free from any ingredients injurious to health.


When tested in accordance with RS EAS 104, gin shall comply with the requirements given in Table 1.

Table 1 — Quality requirements for gins

Characteristic Requirement Test method

Ethanol content, % v/v, at 20 oC 37.5 - 45

RS EAS 104

Total solids, mg/L, max. 30

Total acids as acetic acid, mg/L of absolute alcohol, max. 100

Volatile acids as acetic acid, mg/L of absolute alcohol, max. 50

Esters as ethyl acetate, 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

Furfural To pass the test

Methanol, mg/ L, max. 50

5 Food additives

Food additives may be used in the preparation of gin in accordance with CODEX STAN 192.


When tested in accordance with EAS 100 the level of lead shall not exceed 0.01 mg/L.

7 Hygiene

Gin shall be manufactured and handled in a hygienic manner in accordance with RS CAC/RCP 1.


The volume and fill of gin shall comply with national weights and measures regulations.

9 Packaging

9.1 Gin shall be packaged in glass bottles of not less than 250 mL capacity.

9.2 Gin shall be packaged for bulk delivery and storage in containers that shall prevent contamination of the product and preserve its safety and quality.

10 Labelling

In addition to the requirements of RS CODEX STAN 1, the following specific labelling requirements shall apply and shall be legibly and indelibly marked:

a) common name as ‘Gin’;

b) name, physical location and address of manufacturer;

c) ethyl alcohol content, % by volume;

RS 5: 2014


d) net content;

e) a declaration by common name of any additives used;

f) date of manufacture;

g) batch identification number/code;

h) country of origin; and

i) statutory warnings.


Sampling and testing of gin shall be done in accordance with respective clause of RS EAS 104.

RS 5: 2014

ICS 67.160.10



© RBS 2014

RWANDA STANDARD

RS6


Brandy ▬ Specification

RS 6: 2014



© RBS 2014





Tel. +250 252 586103/ 582945/ 582946

Fax + 250 252 583305


RS 6: 2014


Foreword



RS 6 was prepared by Technical Committee RBS/TC 1, Beverages.

In the preparation of this standard, reference was made to the following standards

1) FDEAS 143: 2013, Brandy — Specification

2) KS 05-616: 1999, Brandy — Specification




COTTRACO - PROBIO


IKIGAGE PROJECT

SPERANZA Group td



RS 6: 2014


Brandy — Specification

1 Scope

This Rwanda Standard specifies the requirements and method of sampling and test for brandy.




CODEX STAN 192, General standard for food additives


RS 4, Neutral spirit for manufacture of alcoholic beverages — Specification


RS CODEX STAN 1, Labelling of pre-packaged foods.

RS EAS 104, Method of test for alcoholic beverages

RS EAS 123, Distilled water — Specification

3 Terms and definitions

For the purposes of this standard, the following terms and definitions shall apply.

3.1 brandy alcoholic distillate made by fermentation and distillation of fresh edible fruit mash, usually grapes; with or without subsequent aging of the distillate

3.2 fruity brandy distillate obtained from the fermented juice of fresh, ripe and sound fruits other than grapes

3.3 blended brandy mixture of brandy with neutral spirit

3.4 blended fruit brandy mixture of brandy with neutral spirit

4 Requirements

4.1 Ingredients

The ingredients for brandy shall include the following:

RS 6: 2014


a) distilled water conforming to RS EAS 123 or demineralised water;

b) neutral spirit, if used for blending, conforming to RS 4; and

c) flavouring agents, if used, in accordance with CAC/GL 66.


4.2.1 Brandy shall:

a) be clear and free from haze;

b) be free from extraneous matter;

c) be of a pale yellow or amber colour; and

d) have characteristic aroma and taste.

4.2.2 Fruit brandy may be colourless and may-contain some permitted food grade colouring substances.


4.3.1 Brandy shall comply with the specific quality requirements given in Table 1 when tested in accordance with RS EAS 104.

Table 1 ― Specific quality requirements for brandy

SI No Characteristic Requirement

i. Ethyl alcohol, %, v/v at 20 °C 37.5-45

ii. Total solids, % (m/v), max 2.0

iii. Total ash, % (m/v), max 0.2

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

180

v. Esters as ethyl acetate, mg/L of absolute alcohol, min: • Grape or fruit brandy • Blended brandy,

30 10

vi. Higher alcohols as amyl alcohol, mg/ L of absolute alcohol, max

2 400

vii. Aldehydes as acetaldehyde, mg/L absolute alcohol, max

400

viii. Furfural, To pass the test

ix. Methyl alcohol, mg/L, max. 300

4.3.2 Blended brandy shall have a minimum of 10 % of absolute alcohol volume of specific brandy.


When tested in accordance with EAS 100, the level of lead shall not exceed 0.01 mg/L.

RS 6: 2014


6 Food additives

Food additives may be used in the preparation of brandy in accordance with CODEX STAN 192.

7 Hygiene

Brandy shall be manufactured and handled in a hygienic manner in accordance with RS CAC/RCP 1.


The volume and fill of brandy shall comply with national weights and measures regulations.

9 Packaging

9.1 Brandy shall be packaged in glass bottles of not less than 250 mL capacity

9.2 Brandy shall be packaged for bulk delivery and storage in containers that shall prevent contamination of the product and preserve its safety and quality

10 Labelling


a) common name as ‘Brandy or blended brandy’ specifying the fruit ;



d) net content;







Sampling and testing of brandy shall be done in accordance with RS EAS 104.

RS 6: 2014

ICS 67.160.10


Reference number RS 7:2014

© RBS 2014

RWANDA STANDARD

RS7


Whisky ▬ Specification

RS 7: 2014



© RBS 2014





Tel. +250 252 586103/ 582945/ 582946

Fax + 250 252 583305


RS 7: 2014


Foreword

Rwanda Standards are prepared by Technical Committees and approved by Rwanda Bureau of Standards (RBS) Board of Directors in accordance with the procedures of RBS, in compliance with Annex 3 of the WTO/TBT agreement on the preparation, adoption and application of standards


RS 7 was prepared by Technical Committee RBS/TC Beverages (RBS/TC1)


1) FDEAS 141:2013, Whisky — Specification.

2) KS 05-612:2001, Whisky — Specification.

The assistance derived from the above sources is hereby acknowledged with thanks.


The following organizations were represented on the Technical Committee on Beverages (RBS/TC1) in the preparation of this standard.

COTTRACO – PROBIO


IKIGAGE PROJECT

Speranza Group Ldt


Rwanda Bureau of Standards - Secretariat

RS 7: 2014


Whisky ▬ Specification

1 Scope

This Rwanda Standard specifies the requirements and methods of sampling and test for whisky (whiskey).



CAC/GL 66 Guidelines for the use of flavourings



RS 4, Neutral Spirits for manufacture of alcoholic beverages — Specification

RS CAC/RCP 1, Code of practice — General Principles of Food Hygiene

RS CODEX STAN 1, General Standard for the Labelling of Pre-packaged Foods



3 Terms definitions


3.1 whisky alcoholic spirit obtained from a distillation of fermented mash of malted or unmalted grains such as barley, sorghum, maize, rye or other cereal grain with or without aging

3.2 malt whisky whisky made exclusively from malted cereals

NOTE Malt whisky from grains other than barley are also known as grain whisky.

3.3 unmalted whisky whisky made exclusively from unmalted cereals

3.4 blended whisky blend of malt whisky, and neutral spirit

RS 7: 2014


4 Quality requirements

4.1 Ingredients

The ingredients for whisky shall include the following:





Whisky shall be:

d) free from any extraneous substances; and

e) free from haze and particulate matter.


4.3.1 Whisky shall also comply with the requirements given in Table 1 when tested in accordance with RS EAS 104.

Table 1 ― Requirements for whisky

S/N Characteristic Requirement

i. Ethyl alcohol, %, v/v at 20 °C 37.5 - 45

ii. Total solids, % (m/v), max 2.0

iii. Total ash, % (m/v), max 0.2

iv. Volatile acids as acetic acid, mg/L of absolute alcohol, max

400

v. Higher alcohols as amyl alcohol, mg/ L of absolute alcohol, max.

2 400

vi. Aldehydes as acetaldehyde, mg/L absolute alcohol, max

400

vii. Methyl alcohol, mg/L, max. 300

4.3.2 Blended whisky shall have a minimum of 10 % of absolute alcohol volume from malted and/or unmalted whisky.

5 Food additives

Food additives may be used in the preparation of whisky in accordance with CODEX STAN 192.



RS 7: 2014


7 Hygiene

Whisky shall be manufactured and handled in a hygienic manner in accordance with RS CAC/RCP 1.


The volume and fill of whisky shall comply with national weights and measures regulations.

9 Packaging

9.1 Whisky shall be packaged in glass bottles of not less than 250 mL capacity.

9.2 Whisky shall be packaged for bulk delivery and storage in containers that shall prevent contamination of the product and preserve its safety and quality.

10 Labelling


a) common name as ‘Whisky or Blended whisky’;



d) net content;

e) declaration by common name of any additives used;






Sampling and testing of potable spirit shall be done in accordance with RS EAS 104.

RS 7: 2014

ICS 67.160.10



© RBS 2014

RWANDA STANDARD

RS8


Rum — Specification

RS 8: 2014


Foreword



RS 8 was prepared by Technical Committee RBS/TC 1 on Beverages.


1) FDEAS 146: 2013, Rum-Specification

2) KS 05-615:1989, Rum-Specification

The assistance derived from the above source is hereby acknowledged with thanks.



COTTRACO - PROBIO


IKIGAGE Project

SPERANZA Group Ltd



RS 8: 2014


Rum ▬ Specification

1 Scope

This Rwanda Standard specifies the requirements and methods of sampling and test for rum.




CODEX STAN 192, Codex general standard for food additives


ISO 6634, Fruits, vegetables and derived products — Determination of arsenic content — Silver diethyldithiocarbamate spectrophotometric method

RS 4, Neutral Spirits for manufacture of alcoholic beverages — Specification

RS CAC/RCP 1, Code of practice — General principles of food hygiene

RS CODEX STAN 1, General standard for the labelling of pre-packaged foods





rum potable alcoholic distillate obtained from sugarcane products fermented by the action of yeast or a mixture of yeast and other organisms or a mixture of such distillates, which has either been aged or not aged and may contain caramel and may be flavoured with fruit or other botanical substances

4 Requirements

4.1 Ingredients

The ingredients for rum shall include the following:




RS 8: 2014



Rum:

a) shall have the aroma and taste characteristic of the product known in the trade;

b) shall be free from sediments or suspended matter of any type even at subzero temperature and any extraneous matter;

c) shall be free from any ingredients injurious to health;

d) that has been aged shall possess the colour developed during maturation or by addition of caramel to adapt the colour. Rum that is not aged shall be designated as 'White Rum'; and

e) when labelled, as 'Matured' shall have been matured for not less than one year.


Rum shall comply with the requirements in Table 1 when tested in accordance with RS EAS 104.

Table 1 ― Quality requirements for rum


i. Ethyl alcohol, % by volume at 20 °C 37.5 - 45

ii. Total solids, mg/L, max. 0.8

iii. Total acids as acetic acid, mg/L of absolute alcohol, max. 1 200

iv. Volatile acids as acetic acid, mg/L of absolute alcohol, max. 50

v. Esters as ethyl acetate, mg/L of absolute alcohol, max. 2 000

vi. Higher alcohols as amyl alcohol, mg/L of absolute alcohol, max. 1 000

vii. Methyl alcohol, mg/L, max. 50

viii. Aldehydes as acetaldehyde, mg/L of absolute alcohol, max. 45

ix. Furfural to pass test

x. Total ash, % by volume, max. 0.2

5 Food additives

Food additives may be used in the preparation of rum in accordance with CODEX STAN 192.


Rum shall not contain heavy metals at levels exceeding the limits indicated in Table 2.

Table 2 — Limits for heavy metal contaminants in rum

S/N Type of impurity Limit Test method

(i) Arsenic (as As), ppm, max.

0.1 ISO 6634

(ii) Lead (as Pb), ppm, max. 0.1 EAS 100

RS 8: 2014


7 Hygiene

Rum shall be manufactured and handled in a hygienic manner in accordance with RS CAC/RCP 1.


The volume and fill of rum shall comply with national weights and measures regulations.

9 Packaging

9.1 Rum shall be packaged in glass bottles of not less than 250 mL capacity.

9.2 Rum shall be packaged for bulk delivery and storage in containers that shall prevent contamination of the product and preserve its safety and quality.

10 Labelling


a) common name as ‘Rum’ or White Rum where not aged;



d) net content;







Sampling and testing of rum shall be done in accordance with RS EAS 104.

RS 8: 2014

ICS 67.160.10


RS 9: 2014



© RBS 2014

All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized

in any form or by any means, electronic or mechanical, including photocopying and microfilm, without

prior written permission from RBS.




Tel. +250 252 586103/ 582945/ 582946

Fax + 250 252 583305


RS 9: 2014


Foreword



RS 9 was prepared by Technical Committee RBS/TC 1 on Beverages.


1) FDEAS 142: 2013, Vodka - Specification

2) KS 05-613: 1990, Vodka - Specification

The assistance derived from the above sources is hereby acknowledged with thanks.



COTTRACO - PROBIO


IKIGAGE PROJECT

SPERANZA Group Ltd



RS 9: 2014


Vodka ▬ Specification

1 Scope

This Rwanda Standard specifies the requirements and methods of sampling and test for vodka.






RS 4, Neutral Spirits for manufacture of alcoholic beverages ▬ Specification

RS CAC/RCP 1, Code of practice –General Principle for Food Hygiene

RS CODEX STAN 1, Standard specification for the labelling of pre-packaged foods




For the purposes of this standard, the following term and definition shall apply.

vodka potable alcoholic beverage obtained by the treatment of grain, potato, molasses spirit or spirit from any other fermentable carbohydrate source, with charcoal or activated carbon so as to render the product without distinctive character, aroma or taste; but may be flavoured in accordance with Good Manufacturing Practice (GMP).

4 Requirements

4.1 Ingredients

The ingredients for vodka shall include the following:



c) flavouring agents, if used, in accordance with CAC/GL 66

RS 9: 2014



Vodka shall be:

a) free from any extraneous substances; and

b) free from haze and particulate matter.


Vodka shall comply with the specific quality requirements specified in Table 1 when tested in accordance with RS EAS 104.

Table 1 ― Quality requirements for vodka


i Ethyl alcohol content, % (v/v), at 20 °C 37.5 - 45

ii Total solids, mg/L , max 30

iii Methyl alcohol, mg/L, max. 50

iv Volatile acids as acetic acid, mg/L of absolute alcohol, max.

20

v Esters as ethyl acetate, mg/L of absolute alcohol, max

100

vi Higher alcohol as amyl alcohol, mg/L of absolute alcohol, max.

5

vii Aldehydes as acetaldehyde, mg/ L of absolute alcohol, max.

20

viii Furfural To pass test

5 Food additives

Food additives may be used in the preparation of vodka in accordance with CODEX STAN 192.



7 Hygiene

Vodka shall be manufactured and handled in a hygienic manner in accordance with RS CAC/RCP 1.


The volume and fill of vodka shall comply with national weights and measures regulations.

9 Packaging

9.1 Vodka shall be packaged in glass bottles of not less than 250 mL capacity.

9.2 Vodka shall be packaged for bulk delivery and storage in containers that shall prevent contamination of the product and preserve its safety and quality.

RS 9: 2014


10 Labelling


a) common name as ‘vodka’;



d) net content;







Sampling and testing of vodka shall be done in accordance with RS EAS 104.

.

RS 9: 2014

ICS 67.160.10


rwanda rs standard 4 - punto focal rwanda standard specifies the requirements and method of sampling...

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