Ecuador6

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 fermentation and distillation of cane juice and other cane derivatives, followed by rectification, in such a manner as to retain the organoleptic characteristics.

(b) No addition is permitted of any artificial sweeteners or colorings (other than sugar-derived caramel), nor natural or artificial essences which modify the organoleptic characteristics, nor any artificial improvers.

Specifications:

(a)

Appearance:

The product should be transparent, colorless or light amber.

(b)

Odor and taste:

The product should have the odor and taste which are characteristic of rectified cane aguardiente.

(c)

Chemical compostion:

Parameter

Unit

Minimum

Maximum

Test Method

1. Alcohol content

°Gay Lussac @ 15°C

85 (at rectification) 30 (on bottling)

50 (on bottling)

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

mg/100 ml anhydrous

10
(100 p.p.m)

INEN 347

8. Total congeners

mg/100 ml anhydrous

18
(180 p.p.m)

250
(2500 p.p.m)

Alcohol Specifications

Ecuador