Ghana Standard GS 103 - 1990
Specifications for Gin
1. | Definitions: | (a) Gin: Alcoholic liquor
made from neutral alcohol flavored with volatile products
of juniper berries and other aromatics. (b) Compounded gin: Gin manufactured by mixing neutral alcohol with water and the addition of gin concentrate. (c) Essence-flavoured gin: Gin manufactured by mixing neutral alcohol with gin essence or flavors. |
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2. | Description: | Gin shall be a clear liquid, free from all matter foreign to it. It shall not contain any food additives. | ||||
3. | Analytical requirements for Gin: | |||||
Characteristic | Specification |
Test Method |
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1. Alcohol content, percent volume at 20°C, minimum | 40 |
Clause 2 |
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2. Total solids, percent weight, maximum | 0.05 (500 p.p.m) |
Clause 3 |
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3. Ash content, percent weight, maximum | 0.02 (200 p.p.m) |
Clause 4 |
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4. Esters, as ethyl acetate, mg/litre, minimum | 20 (20 p.p.m) |
Clause 5 |
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5. Volatile acids, as acetic acid, mg/litre, maximum | Nil |
Clause 6 |
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6. Aldehydes, as acetaldehyde, mg/litre, maximum | 4 (4 p.p.m) |
Clause 7 |
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7. Furfural, mg/litre, maximum | Nil |
Clause 8 |
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8. Methanol, percent volume, maximum | 0.03 (300 p.p.m) |
Clause 9 |
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9. Copper, p.p.m, maximum | 10 (10 p.p.m) |
GS 62 |