AFDC13 ( 531) P3/Rev.TZS 1 654:2013 
                                                                                                                  ICS:  67.160.10  
 
  
 
 
 
DRAFT TANZANIA STANDARD  
 
 
 
 
  
LIQUEURS — SPECIFICATION  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                  TANZANIA BUREAU OF STANDARDS
 
  
LIQUEURS — SPECIFICATION  
 
0 FOREWORD  
 
A liqueur  is an alcoholic beverage  that has been flavo ured with fruit, herbs , nuts, spices , flowers  or cream  
and bottled  with added sugar.  There are different types of liqueur such as chocolate liqueurs, coffee 
liqueurs, cream liqueurs , fruit liqueurs, crème liqueurs , Berry  liqueurs, flower liqueurs , herbal liqueurs  and 
nut-flavored liqueurs.   
 
This Tanzania Standard was prepared to ensure the safety and quality of liqueurs  produced and/ or 
traded in the country. In reporting the results of a test or analysis made in accordance with this Tanzania 
Standard, if the final value observed or calculated is to be rounded off, it shall be don e in accordance with 
TZS 4  Rounding off numerical values  
 
1 SCOPE  
 
This Tanzania Standard specifies requirements,  methods of sampling and test ing for liqueurs . 
 
 
2 NORMATIVE REFERENCE S  
 
The following referenced documents are indispensable for the application of this document. For dated 
references, only the edition  cited applies. For undated references, the latest edition of the referenced 
documents (including any amendments) applies;  
 
TZS 4  Rounding off numerical values  
 
TZS 59 Water — Distilled quality — Specification  
 
TZS 76 Methods for determination of arsenic  
 
TZS 109 Food processing units — Code of hygiene  
 
TZS 118 Microbiology of food and animal feeding stuffs — Horizontal method for enumeration of micro -
organisms — Colony count technique at 30 ºC  
 
TZS 119 Microbiology of food and animal feeding stuff horizon tal method for the detection and 
enumeration of coliforms -most probable number technique  
 
CODEX STAN 192, Codex general standard for food additives  
 
TZS 268 General atomic absorption — Spectrophotometric method for determination of lead in food stuffs  
 
TZS 471 Methods of sampling and test for alcoholic beverages  
 
TZS 538 Labelling of pre -packaged foods — General requirements  
 
TZS 1018 Neutral (fine) spirit — Specification  
 
TZS 1495:2016/ ISO 7952 -1994 Fruits, vegetables and derived products Sampling and met hods of test – 
Part 9: Determination of copper content – Method  
 
TZS 1502:2016/ ISO 6634 -1982 Fruits, vegetables and derived products – Sampling and methods of test 
Part 14: Determination of arsenic content - Silver diethyldithocarbamate spectrophotometric  method                                                                                                                                                       
  
  
 
 
 
 
 
 
 
 
3 TERMS AND DEFIN ITIONS  
 
For the purpose of this Tanzania S tandard the following definitions shall apply:  
 
3.1 liqueurs  
 
alcoholic  beverage produced by mixing or  redistilling neutral spirit with permitted food additives, produced 
by distil lation, infusion, percolation or maceration, which may be  sweetened with permitted sweeterners  
and colored  with permitted colorants and may contain aromatic materials/from extracts derived from 
animal or plant origin .  
 
3.2 neutral  spirit  
 
the alcoholic di stillate obtained from fermented wort or wash of mash of cereals and other carbohydrates, 
saccharified by diastase of malt or other permitted enzymes; or it may be a distillation product from 
sugarcane or honey; fermented by the action of Saccharomyces cer evisiae , from which a distilled liquor 
conforming to TZS 1018 (see clause 2)  is obtained after a series of concentration by distillation process.  
 
3.3 alcohol  
 
ethyl alcohol (ethanol).  C2H5OH 
 
 
4 REQUIREMENTS  
 
4.1 GENERAL REQUIREMENTS  
 
4.1.1 Description   
 
4.1.1 .1 A liqueur shall be the product obtained by mixing or redistilling neutral  spirits with, or over 
flavouring materials and containing any of the permitted sweeteners , or a combination of these.  
 
4.1.1.2 The product shall be free from any extraneous and foreign matter substances injurious to health  
 
4.1.1.3 The flavouring extracts materials may  include:  
a) fruits,  flowers, plants or pure juices ; 
b) other natural flavouring materials ; and  
c) permitted artificial or synthetic flavourants   
 
4.1.1.4 Blending mater ials such as egg, milk, cream, fat or vegetable oil products may be added . 
 
4.1.1.5 The product shall be free from sediments . 
 
4.1.1.6 The water used to dilute li queurs to bottling strength shall be distilled , in accordance with  TZS 59 
(see clause 2)  or de mineralized or deionized .  
  
4.1.1.7  Food additives  
 
The product may contain food additive s as prescribed in Codex Stan 192  (see clause 2).  
 
 
 
 
 
4.2 Specific requirements  
 
Liqueurs shall comply with the chemical requirements given in Table 1 . 
 
Table 1 — Chem ical requirements for l iqueurs  
 
Characteristics   
Requirements  Methods of test TZS 471  
(see clause  2) 
Ethyl Alcohol content  % v/v  15 - 45 Clause 6  
Volatile acidity as acetic acid, g/ L, max  
 as absolute alcohol  
  
2.5 Clause 10  
Total esters as ethyl acetat e, mg/L, as absolute 
alcohol, max  2000 Clause 11  
Aldehydes as acetaldehyde, mg/L , as absolute 
alcohol, max  500 Clause 12  
Higher alcohols  (amyl alcohol or isoamyl 
alcohol ) mg/L  as absolute alcohol , max  1000  Clause 16  
Methanol, mg/L , as absolute alcohol, max 
 
fruit/potato - based  liqueurs  
 
cereal  or other sources -based liqueurs   
  
 
500  
  
300 Clause 14  
Total sugars %, min  2.5 Annex A or Refractometer  
 
 
5 METAL CONTAMINANTS  
 
The level of metal contaminants shall conform to the limits specified in T able 2.  
 
Table 2 — the level of metal contaminants  
 
 
 
6 HYGIENE  
 
6.1 Liqueurs shall be prepared under Good Hygienic Practices a s stipulated in TZS 109 (s ee clause 2) . 
 
 
7 Sampling and tests methods  Metal  Limit  Methods of test (s ee clause 2)  
Lead mg/L  , max 0.1 TZS 268  
Coper mg/Kg, max  2 TZS 1495  
Arsenic mg/Kg, max  0.1 TZS  1502                                                                                                                                                       
  
  
7.1 Sampling  
 
The product shall be sampled as prescribed in TZS 471 (s ee clause 2) . 
 
7.2 Test methods  
 
7.2.1 Testing shall be done in accordance with TZS 471 (see clause 2) and as prov ided in the respective 
Tables of this Tanzania S tandard.  
 
 
8 PACKING, MARKING AND LABELING  
 
8.1 Packing  
 
8.1.1 The product  shall be packed in suitable and hygienic food grade packaging materials and the 
volume of the package shall be not less than 200 mL  
 
 
8.2 Marking and labeling  
 
8.2.1 The product shall be marked and labeled either in English and/or swahili in accordance with TZS 
538 (see clause 2).  
 
8.2.2 In addition each c ontainer/packet of product shall be legibly and indelibly marked with the follow ing 
information:  
a) Name of the product shall be “Liqueur”  
b) Ethyl Alcohol content  i.e v/v   
c) Batch or code number  
d) Date of packing   
e) Name, postal and physical address of the manufacturer  
f) Net volume  
g) Manufacturer registered product brand name a nd/or trade mark , if any  
h) Country of origin  
 i) List of Ingredients  
j) Declaration of statutory warning  
k) Storage condition   
 
8.2.3 The containers may also be marked with the TBS Standards Mark of Quality.  
 
NOTE  — The TBS Standards Mark of Quality may  be used by the manufacturers only under 
licence from TBS. Particulars of conditions under which the licences are granted, may be obtained 
from TBS.  
 
 
 
 
 
 
 
 
 
 
 
  
  
 
 
 
 
Annex  A 
 
HPLC method for determination of sugar in liqueurs  
 
 
A.1 Apparatus  
 
A.1.1  Liquid  Chromatograph with:  
 
a) solvent delivery system and injector;  
b) differential refractometer detector (10 MV full scale deflection);  
c) recorder with variable chart speed.  
 
A.1.2 HPLC column 30 cm × 4 mm stainless steel tube packed with μ Bondapak/carbohydrate.  
 
A.1.3 Sample clarification kit (0.45 μm-pore diameter ) 
 
A.2 Reagents  
 
A.2.1 Reference sugars . D-glucose, D -fructose , sucrose, lactose, and maltose  
 
A.2.2 Mobile phase. A cetonitrile and water (80 + 20)  
 
A.3 operating  conditions  
 
flow rate  2.0 mL/min (approx. 600 psi)  
Mode isocratic  
Temperature  ambient  
Attenuation  8 
chart speed  5 mm/min  
 
A.4 Preparation  
 
A.4.1 Sample preparation  
 
Dilute sample to known volume containing 10 mg to 15 mg of each sugar/mL. Filter about 2 mL sample 
solution through 0.45 μm-pore diameter membrane (Sample Clarification Kit) to remove particulate 
matter.  
 
A.4.2 Standard preparation  
 
Mixed sugar standard solution. Accurately weigh 1.0 g to 1.5 g of each reference sugar, transfer to 100 -
mL volumetric flask, and dilute to volume with water. Filter about 2 mL through to 0.45 μm-pore diameter 
membrane (Sample Clarification Kit).  
 
A.5 Determination  
 
A.5.1 Chromatography                                                                                                                                                       
  
  
Inject 20 μL mixed sugar standard solution filtrate into liquid Chromatograph. Under these conditions the 
retention times (min) of reference sugars are:  
 
 
Fructose 4.55 (min)  
Glucose  5.30 (min)  
Sucrose  7.88(min)  
Lactose  10.84(min)  
Maltose  11.40(min)  
 
Measure peak height of each reference sugar. Inject 20 μL sample solution filtrate into liquid 
Chromatograph. Measure height of peak corresponding to each sugar . 
 
A.5.2 Calculation  
 
Calculate amount of each sugar in 100 g sample as follows;  
 
 
 
Where by:  
 
W = weight of sugar (g)  
C = concentration of sugar (mg/mL) in mixed sugar standard solution  
PH′ & PH  = peak heights of sugar in sampl e and standard, respectively  
V & V′  volume (μL) of mixed sugar standard solution and sample solution injected, respectively  
I = volume (mL) of sample assay solution  
S = Weight of sample (g) taken for assay.