Alcoholic Beverage Specifications


Argentina Standard IRAM 14-553:1963

Brandy ("Conac")

Note: This is an abridged translation of the original standard which is in Spanish. Reference should be made to the original standard for details of test methods, and to authenticate any particular matter.

A. Definition: Brandy is the spirit produced by the distillation of wine in pot stills, with partial rectification, which has been aged in barrels made of oak, or other suitable wood (such as chestnut, evergreen oak etc.), and which may be colored with caramel and sweetened with sugars, in accordance with French practices.
B. Appearance and organoleptic character: Brandy should be a transparent, amber-colored liquid, with a distinctive odor and taste.
C. Requirements for Brandy:


Test Methods

  1. Ethanol content @ 20C, percent by volume, minimum


G 1-5 and
IRAM 14-503 Method B

  2. Total "non-ethanol" content in mg/100 ml of anhydrous ethanol, minimum, (Total volatile impurities, such as esters, aldehydes, furfural and higher alcohols)

280 (2800 p.p.m)

IRAM 14-516

  3. Sugars, percent by weight, maximum

1(10,000 p.p.m.)

IRAM 14-507

  4. Residue on evaporation, percent by weight, maximum

2 (20,000 p.p.m)

IRAM 14-504

  5. Furfural in mg/100 ml of anhydrous ethanol, maximum

8 (80 p.p.m.)

IRAM 14-516

  6. Total acids, as acetic acid, in mg/100 ml of sample, maximum

50 (500 p.p.m.)

G 5 - 7 and
IRAM 14-505

  7. Methanol content, in percent by volume of sample, maximum

0.1 (1000 p.p.m.)

IRAM 14-513

Note: The figures for parts per million,(p.p.m.) in parentheses, do not appear in the standard, but have been added to facilitate comparisons with other standards.

Go back