Alcohol Specifications

Ecuador

Ecuadorian National Standards Institute (I.N.E.N)

Standard 366 (1987-07)

Brandy

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.

A. Definition: (a) This product is obtained by the distillation of fermented grape mash and has been aged for at least 3 years in oak barrels, in such a way that it has the odor and taste which are characteristic of brandy.

(b) Brandy may not contain any substances commonly used as alcohol denaturants, nor may it contain mineral or organic acids foreign to the normal composition of the product.

(c) Natural sweeteners may be added within the limits contained in Section 2.

(d) Rectified ethyl alcohol may be added up to a proportion of 75%, calculated on an anhydrous basis.

(e) The water used to dilute this product to bottling strength should be potable, in accordance with Ecuadorian Standard 1,108. The water may be demineralized, deionized or distilled.

(f) No additions are permitted of artificial sweeteners, colors (other than caramel), or natural or artificial essences which would modify the organoleptic characteristics.

(g) No physical or chemical procedure is permitted to accelerate, substitute or imitate the natural ageing in oak barrels, other than practices which increase the contact between the brandy and the oak wood.

(h) When brandy is barelled for ageing, it may not have an alcohol strength of more than 85°GL, or less than 50°GL.
B. Specifications:
  (a) Appearance: Clear with a characteristic dark amber color.
  (b) Chemical compostion:
    Parameter

Unit

Minimum

Maximum

Test Method
    1. Alcohol content

°Gay Lussac @ 15°C

38

45

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

5
(50 p.p.m)

60
(600 p.p.m)

INEN 342
    4. Aldehydes, as acetaldehyde

mg/100 ml anhydrous

2
(20 p.p.m)

40
(400 p.p.m)

INEN 343
    5. Furfural

mg/100 ml anhydrous

__

10
(100 p.p.m)

INEN 344
    6. Higher Alcohols

mg/100 ml anhydrous

50
(500 p.p.m)

240
(2400 p.p.m)

INEN 345
    7. Methanol

mg/100 ml anhydrous

__

30
(300 p.p.m)

INEN 347
    8. Total congeners

mg/100 ml anhydrous

57
(570 p.p.m)

450
(4500 p.p.m)

__
 
 		   9. Dry extract

mg/100 ml anhydrous

__

3,500
(35,000 p.p.m)

INEN 346

Notes:

1. The definition of "congeners" is this standard specifically excludes methanol.

2. Bulk spirit intended for brandy preparation may have maximum parameters in excess of those specified above.

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