Ghana Standard GS 104 - 1991
Specifications for Whisky
1. | Definitions (Verbatim): | (a) Whisky: An alcoholic
liquor obtained from the distillation of fermented grains
such as barley, maize or rye. (b) Malt whisky: The alcoholic distillate produced from fermented mash of malted or unmalted cereals or a mixture of both, and possessing flavor derived from natural volatile principles already present in the cereal or formed during fermentation. (c) Scotch whisky: The alcoholic liquor made from special barley using peat wood for distillation, and aged in special types of oak which impart a special flavor. (d) Compounded whisky: The alcoholic liquor produced by adding demineralized water to potable alcohol and whisky concentrate obtained from an alcoholic distillate of cereals. (e) Essence-flavored whisky: The alcoholic liquor produced by adding demineralized water to neutral alcohol and then flavored with whisky essence or flavor. |
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2. | Description: | Whisky shall be a clear liquid, free from all matter foreign. It shall not contain any food additives, except caramel in the compounded and essence-flavored whiskies. | ||||
3. | Analytical requirements for Whisky: | |||||
Characteristic | Specification |
Test Method |
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1. Alcohol content, percent volume at 20°C, minimum | 42 |
Clause 2 |
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2. Total solids, percent weight, maximum | 0.2 (2000 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 (a) Essence-flavored whisky (b) Other whiskies |
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Clause 5 |
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5. Volatile acids, as acetic acid, mg/litre, maximum | 400 (400 p.p.m) |
Clause 6 |
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6. Aldehydes, as acetaldehyde,
mg/litre, maximum (a) Essence-flavored whisky (b) Other whiskies |
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Clause 7 |
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7. Furfural, mg/litre, maximum | 50 (50 p.p.m) |
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 |
GS 489 |