Ecuador1

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.

Definition:

(a) This product is obtained by the distillation of a fermented mash of cereals, and a subsequent distillation in the presence of juniper berries.

(b) The cereals used in the production of ginebra, particularly wheat, rye and barley, must be clean and in a perfect state of preservation.

(d) The product may be sweetened with sugar.

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

(f) Ginebra may not contain essences, extracts, aromatic blends, colorings, artificial sweeteners, nor prohibited preservatives.

Specifications:

(a)

Appearance:

Ginebra must be clear and colorless, or may have a light yellow or amber color.

(b)

Odor and taste:

The product must possess the odor and taste characteristic of ginebra.

(c)

Chemical compostion:

Parameter

Unit

Minimum

Maximum

Test Method

1. Alcohol content

°Gay Lussac @ 15°C

INEN 340

2. Total acids, as acetic acid

mg/100 ml anhydrous

100
(1000 p.p.m)

INEN 341

3. Esters, as ethyl acetate

mg/100 ml anhydrous

100
(1000 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

180
(1800 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

1000
(10,000 p.p.m)

INEN 346

10. Reducing sugars

% w/w

2
(20,000 p.p.m)

INEN 358

Alcohol Specifications

Ecuador