Alcohol Specifications

Ecuador

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

Standard 370 (1994-10)

Anise ("Anisado")

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) Anise is obtained by distilling a maceration of common aniseed, starry aniseed, or a blend of the two, in ethyl alcohol or rectified aguardiente, with or without the addition of other aromatic substances; or by mixing natural essences of aniseed with rectified aguardiente or rectified ethyl alcohol, with or without a subsequent distillation.

(b) Anised aguardiente ("Aguardiente anisado") is obtained by distilling a maceration of common or starry aniseed, or a mixture of the two, in rectified aguardiente, with or without the addition of other aromatic substances; or by mixing rectified aguardiente with natural essences of aniseed, with or without a subsequent distillation.

(c) Anise is classified by its sugar content:

  1. "Seco" (dry) contains less than 10 g of sugar per litre.
  2. "Semi seco" (semi-dry) contains between 10 and 50 g of sugar per litre.
  3. "Dulce" (sweet) contains between 50 and 250 g of sugar per litre.

(d) No artificial colorings, sweeteners or essences may be added.

(e) The water used in diluting anise to bottling strength must be potable, in accordance with Ecuadorian Standard 1,108, and may be demineralized, deionized or distilled.

B. Specifications:
  (a) Appearance: Anise should be transparent and colorless.
  (b) Odor and taste: It should possess the odor and taste characteristic of anise.
  (c) Chemical compostion:
    Parameter

Unit

Minimum

Maximum

Test Method

    1. Alcohol content

°Gay Lussac @ 15°C

30

45

INEN 340

    2. Total acids, as acetic acid

mg/100 ml anhydrous

__

40
(400 p.p.m)

INEN 341

    3. Esters, as ethyl acetate

mg/100 ml anhydrous

__

80
(800 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

__

1.5
(15 p.p.m)

INEN 344

    6. Higher Alcohols

mg/100 ml anhydrous

__

150
(1500 p.p.m)

INEN 345

    7. Methanol

ml/100 ml anhydrous

__

10
(100 p.p.m)

INEN 347

 

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