Ecuador7

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 aromatization of rectified ethyl alcohol, with distilled macerations or essential oils of juniper berries and other aromatic botanical substances, with or without the addition of sugar.

(b) The juniper berries used in gin production must be clean and in a perfect state of preservation.

(c) Gin may not contain substances normally used as alcohol denaturants, nor inorganic or organic acids foreign to the normal composition of the product.

(d) Gin may not contain essences, extracts, aromatic blends, coloring materials, artificial sweeteners or prohibited preservatives.

(e) The water used in the dilution of gin to bottling strength, must be potable, in accordance with Ecuadorian Standard 1,108. It may be demineralized, deionized or distilled.

Specifications:

(a)

Appearance:

Gin should be transparent and colorless.

(b)

Odor and taste:

It should possess the odor and taste characteristic of gin.

(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

10
(100 p.p.m)

INEN 341

3. Esters, as ethyl acetate

mg/100 ml anhydrous

3
(30 p.p.m)

INEN 342

4. Aldehydes, as acetaldehyde

mg/100 ml anhydrous

0.5
(5 p.p.m)

INEN 343

5. Furfural

mg/100 ml anhydrous

INEN 344

6. Higher Alcohols

mg/100 ml anhydrous

2
(20 p.p.m)

INEN 345

7. Methanol

mg/100 ml anhydrous

4
(40 p.p.m)

INEN 347

8. Dry extract

mg/100 ml anhydrous

500
(5000 p.p.m)

INEN 346

Alcohol Specifications

Ecuador