Alcohol Specifications

Ghana

Ghana Standard GS 102 - 1990

Specifications for Brandy

 

1. Definitions: (a) Brandy: An alcoholic liquor that possesses the distinctive color, odor and taste of brandy. It shall be made from fruits such as grapes, apricots and cherries (with the name of the fruit indicated on labels etc.).

(b) Grape brandy: A brandy obtained solely from the fermented juice of fresh, ripe and sound grapes, and matured for a minimum period of 3 years.

(c) Compounded brandy: A brandy manufactured by mixing grape-brandy concentrate with neutral (potable) alcohol and potable water, and adding sugar syrup and caramel.

(d) Essence-flavored brandy: A brandy manufactured by using a brandy essence (flavor) to flavor neutral (potable) alcohol and potable water, and adding sugar syrup and caramel.
2. Description: Brandy shall be a clear liquid, free from all matter foreign to it.
3. Analytical requirements for Brandies:
  Characteristic

Specification

Test Method
GS 65
Clause No.
  1. Alcohol content, percent volume at 20°C, minimum

38

Clause 2
  2. Total solids, percent weight, maximum

1.0 (10,000 p.p.m)

Clause 3
  3. Ash content, percent weight, maximum

0.02 (200 p.p.m)

Clause 4
  4. Esters, as ethyl acetate, mg/litre, minimum
(a) Essence-flavored brandy
(b) Other brandies


5 (5 p.p.m)
80 (80 p.p.m)

Clause 5
  5. Volatile acids, as acetic acid, mg/litre, maximum
(a) Essence-flavored brandy
(b) Other brandies


7 (7 p.p.m)
95 (95 p.p.m)

Clause 6
  6. Aldehydes, as acetaldehyde, mg/litre, maximum
(a) Essence-flavored brandy
(b) Other brandies


4 (4 p.p.m)
90 (90 p.p.m)

Clause 7
  7. Furfural, mg/litre, maximum
(a) Essence-flavored brandy
(b) Other brandies


5 (5 p.p.m)
20 (20 p.p.m)

Clause 8
  8. Methanol, percent volume, maximum

0.03 (300 p.p.m)

Clause 9

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