Alcohol Specifications

Ecuador

Ecuadorian National Standards Institute (I.N.E.N)

Standard 368 (1978-05)

Pisco

Note: This is an edited and abridged translation of the original standard which is in Spanish (see Notes on Translations of Ecuadorian Standards ). Reference should be made to the original standard for details of test methods, and to authenticate any particular matter.

A. Definition: (a) Pisco is obtained by the distillation of a fermented mash of ripe grapes including their skins.

(b) The grapes used in the production of pisco must be clean and in a perfect state of preservation.

(c) The fermentation must be conducted with selected yeasts.

(d) Pisco may not contain substances commonly used as alcohol denaturants, nor organic or inorganic acids foreign to the normal composition of the product.

(e) Pisco may not contain essences, extracts, aromatic blends, colorings, artificial sweeteners or prohibited preservatives.

B. Specifications:
  (a) Appearance: Pisco should be clear, transparent and colorless, or may have a light yellowish color.
  (b) Odor and taste: The product must have the odor and taste characteristic of pisco.
  (c) Chemical compostion:
    Parameter

Unit

Minimum

Maximum

Test Method

    1. Alcohol content

°Gay Lussac @ 15°C

39

54

INEN 340

    2. Total acids, as acetic acid

mg/100 ml anhydrous

__

200
(2000 p.p.m)

INEN 341

    3. Esters, as ethyl acetate

mg/100 ml anhydrous

__

200
(2000 p.p.m)

INEN 342

    4. Aldehydes, as acetaldehyde

mg/100 ml anhydrous

__

20
(200 p.p.m)

INEN 343

    5. Furfural

mg/100 ml anhydrous

__

4
(40 p.p.m)

INEN 344

    6. Higher Alcohols

mg/100 ml anhydrous

__

300
(3000 p.p.m)

INEN 345

    7. Methanol

mg/100 ml anhydrous

__

25
(250 p.p.m)

INEN 347

    8. Prussic acid

mg/100 ml anhydrous

__

5
(50 p.p.m)

INEN 361

    9. Dry extract

mg/100 ml anhydrous

__

50
(500 p.p.m)

INEN 346

 

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