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:

This product may be obtained by the distillation and rectification of fermented mash, or by means of chemical synthesis. It may not be used in the preparation of alcoholic beverages. It may be denatured by the addition of some foreign substances (such as pyridine-base compounds), which make it unfit to drink, and which cannot be removed readily by physical, chemical or mechanical means.

Specifications:

(a)

Appearance:

Clear, colorless and transparent.

(b)

Odor and taste:

Having the odor and taste characteristic of this product.

(c)

Miscibility in water:

Completely miscible in distilled water.

(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

3
(30 p.p.m)

INEN 341

3. Esters, as ethyl acelate

mg/100 ml anhydrous

20
(200 p.p.m)

INEN 342

4. Aldehydes, as acetaldehyde

mg/100 ml anhydrous

3
(30 p.p.m)

INEN 343

5. Furfural

mg/100 ml anhydrous

3
(30 p.p.m)

INEN 344

6. Higher Alcohols

mg/100 ml anhydrous

10
(100 p.p.m)

INEN 345

7. Methanol

ml/100 ml anhydrous

250
(2500 p.p.m)

INEN 347

Alcohol Specifications

Ecuador