TBS/ AFDC 13(5360)  P3/Rev TZS 1654 : 2013  
                                                                                                                 ICS:  67.160.10  
 
  
DRAFT TANZANIA STANDARD  
 
 
 
 
 
LIQUEURS — SPECIFICATION  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                  TANZANIA BUREAU OF STANDARDS   
TANZANIA STANDARD        TBS/ AFDC 13(5360) P3 /  Rev TZS 1654 : 2013  
                                                                                                                               
  
LIQUEURS — SPECIFICATION  
 
0 FOREWORD  
 
A liqueur  is a alcoholic beverage  that has been flavo ured with fruit, herbs , nuts, spices , flowers  or cream  
and bo ttled 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 S tandard, 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 Tanzan ia Standard specifies requirements,  methods of sampling and test s for liqueurs . 
 
 
2 REFERENCE S 
 
The following referenced documents are indispensable for the application of this document. For dated 
references, only the edition cited applies. For undated ref erences, the latest edition of the referenced 
documents (including any amendments) applies;  
: 
 
TZS 4  Rounding off numerical values  
 
TZS 1018 Neutral (fine) spirit — Specification  
 
TZS 109 Food processing units — Code of hygiene  
 
TZS 268  General atomic abs orption — Spectr ophotometric method for determination of lead in 
food stuffs  
 
TZS 471  Methods of sampling and test for alcoholic beverages  
 
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 horizontal method for the detectio n and 
enumeration of coliforms -most probable number technique  
 
TZS 59  Water — Distilled quality — Specification  
 
TZS 115  Food — Perm itted f ood additives — Schedule  
 
TZS 76  Metho ds for determination of arsenic  
 
TZS 538  Packaging and labeling of foods   
  
3 TERMS AND DEFIN ITIONS  
 
For the purpose of this Tanzania S tandard the following definitions shall apply:  
 
3.1 liqueurs  
 
alcoholic  beverage pro duced by mixing or  redistilling neutral spirit with permitted food additives, produced 
by distillation, infusion, percolation or maceration, which may be  sweetened with sugar or honey and 
colored  with permitted colorants and may contain aromatic materials/ from extracts derived from animal or 
plant origin .  
 
3.2 neutral  spirit  
 
the alcoholic distillate 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 d istillation product from 
sugarcane or honey; fermented by the action of Saccharomyces cerevisiae , 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 sugars, or a co mbination 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 materials 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 demineralized or deionized . 
 
4.1.1.7  Food additives  
 
The product may contain food additive s as prescribed in TZS 115 (see clause 2).  
 
 
4.2 Specific requirements  
Liqueurs shall comply with the chemical requirements given in Table 1 . 
                                                                                                                                                      
  
  
 
 
 
 
Table 1 — Chemical requirements for l iqueurs  
 
Characteristics   
Requirements  Methods of test TZS 471  
(see clause  2) 
Alcohol content  % v/v  15 - 45 Clause 6  
Total acids as acetic acid, g/100 L, max  15 Clause 10  
Total esters as ethyl acetate, g/100 L, max  5 Clause 11  
Aldehydes as acetaldehyde, g/100 L, max  2 Clause 12  
Furfural, g/100 L , max  0.5 Clause 13  
Higher alcohols  (amyl alcohol or isoamyl 
alcohol ) g/100 L as absolute alcohol , max  3 Clause 16  
Methanol, mg/L , max  60 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 Table 2.  
 
Table 2 — The level of metal contaminants  
 
Metal  Limit  Methods of t est (s ee clause 2)  
Lead mg/L  , max 0.1 TZS 268:1986  
Arsenic mg/L  ,max 0.1 TZS 76: 1980  
Copper mg/L  , max 2 AAS 
 
 
 
6 HYGIENE  
 
6.1 Liqueurs shall be prepared under Good Hygienic Practices as stipulated in TZS 109 (s ee clause 2) . 
 
6.2 Liqueurs shall be fr ee from pathogenic microorganisms and shall comply with the microbiological 
limits given in Table 3.   
Table 3 — Microbial requirements for liqueurs  
 
Characteristic  Requirements  Methods of test (See clause2)  
Total plate count cfu/ml  
 102 TZS 118: 2007  
Coliforms MPN/ml  Shall be absent  TZS 119:2010  
 
 
 
 
 
  
  
 
7 Sampling and tests methods  
 
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 provided in the respective 
Tables of this Tanzania S tandard.  
 
7.2.2 Quality of reagents  
 
Unless specified otherwise, pure chemicals and distill ed water shall be used in tests.  
 
 
8 PACKAGING, MARKING AND LABELING  
 
8.1 Pack aging 
 
8.1.1 The product  shall be packed in suitable and hygienic food grade packaging materials which protect 
the safety and quality  of the product.  
 
8.1.2 The volume filled shall be in accordance with the Weights and Packaging Regulations  
 
8.2 Marking and labeling  
 
8.2.1 The p roduct shall be marked and labeled either in English or English and Kiswahili 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 following 
information:  
a) Name of t he product shall be “Liqueur”  
b) Alcohol content  i.e v/v   
c) Batch or code number  
d) Date of packing  and expiry date  
e) Name, postal and physical address of the manufacturer  
f) Net volume  
g) Manufacturer registered product brand name and/or trade mark , if any 
h) Country of origin  
 i) List of Ingredients  
j) Declaration of statutory warning on age of end -user and excessive consumption  
k) Storage condition  
 
8.2.3 The containers may also be marked with the TBS Standards Mark of Quality.  
 
NOTE  — The TBS Standa rds 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/carbohy drate.  
 
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 volum e 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 
retent ion 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. Me asure 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 so lution  
PH′ & PH  = peak heights of sugar in sample 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.