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 from the distillation and rectification of fermented mash. It is intended for the preparation of alcoholic beverages and industrial uses.

(b) It may not contain substances commonly used as alcohol denaturants, nor any mineral or organic acids which are foreign to the composition of this product.

Specifications:

(a)

Appearance:

Transparent and colorless.

(b)

Odor and taste:

Free of foreign odors and tastes.

(c)

Miscibility in water:

Completely miscible in distilled water in all proportions, without showing turbidity or opalescence.

(d)

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

10
(100 p.p.m)

INEN 341

3. Esters, as ethyl acetate

mg/100 ml anhydrous

5
(50 p.p.m)

INEN 342

4. Aldehydes, as acetaldehyde

mg/100 ml anhydrous

2
(20 p.p.m)

INEN 343

5. Furfural

mg/100 ml anhydrous

INEN 344

6. Higher Alcohols

mg/100 ml anhydrous

5
(50 p.p.m)

INEN 345

7. Methanol

mg/100 ml anhydrous

8
(80 p.p.m)

INEN 347

8. Total congeners

mg/100 ml anhydrous

18
(180 p.p.m)

9. Permanganate time

Minutes

INEN 546

Note: The definition of "congeners" in this standard specifically excludes methanol.

Alcohol Specifications

Ecuador