Reference number  
RS 6: 2014 
© RBS 2014 
  
 RWANDA 
STANDARD  RS
6
Second  edition
2014-07-08
Brandy  ▬ Specification  
 RS 6: 2014 
©RBS 2014 All rights reserved                  ii 
 
 In order to match with technological development and to keep continuous progress in industries, 
Standards are subject to periodic review. Users shall ascertain that they are i n possession of the latest 
edition  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
© RBS 2014 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized 
in any form or by any means, electronic or mechanical, including photocopying and micr ofilm, without 
prior written permission from RBS.  
Requests for permission to reproduce this document should be addressed to  
Rwanda Bureau of Standards.  
P.O Box 7099 Kigali -Rwanda  
Tel. +250 252 586103/ 582945/ 582946  
Fax + 250 252 583305  
E-mail: info@rbs.o rg.rw  RS 6: 2014 
iii                 ©RBS 2014 All rights reserved  
 
 Foreword   
Rwanda Standard s are prepared  by Technical Committees and approved by R wanda Bureau of Standards 
(RBS ) Board  of Directors in  accordance with the procedures of RBS, in compliance with Annex 3 of the 
WTO/TBT agreement on the preparation, adop tion and application of standards.  
The main task of technical committees is to prepare national standards.  Final Draft Rwanda S tandards 
adopted by Technical committ ees are ratified by me mbers of RBS Board of Director s for publication and 
gazettment as Rwan da Standards.  
RS 6 was prepared by Technical Committee RBS/TC 1, Beverages . 
In the preparation of this standard, reference was made to the following standard s  
1) FDEAS 143:  2013, Brandy  — Specification   
2) KS 05 -616: 1999, Brandy  — Specification  
The assi stance delivered from the above source is hereby acknowledged with thanks.  
Committee membership  
The following organizations were represented on the Technical Committee on Beverages  (RBS/TC 1) in the 
preparation of this standard.  
COTTRACO - PROBIO  
Enterpris e URWIBUTSO  
IKIGAGE PROJECT  
SPERANZA Group td  
University of Rwanda – College of Science and Technology (UR - CST)  
Rwanda Bureau of Standards  (RBS)  - Secretariat  RS 6: 2014 
1                 ©RBS 2014 All rights reserved  
 
 Brandy  — Specification  
1 Scope  
This Rwanda Standard specifies the requirements and method of sampling and test for brandy.  
2 Normative references  
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 
document (including any amendments) applies.  
CAC/GL 66,  Guidelines for the use of flavourings  
CODEX STAN 192,  General standard for food additives  
EAS 100,  Food stuffs — Methods of determination of Lead  
RS 4, Neutral spirit for manufacture of alcoholic beve rages — Specification   
RS CAC/RCP 1, General principles for food hygiene — Code of practice  
RS CODEX STAN 1, Labelling of pre -packaged foods . 
RS EAS 104, Method of test for alcoholic beverages  
RS EAS 123,  Distilled water — Specification   
3 Terms and definiti ons 
For the purposes of this standard, the following terms and definitions shall apply.  
3.1 
brandy  
alcoholic distillate made by fermentation and distillation of fresh edible fruit mash, usually grapes; with or 
without subsequent aging of the distillate  
3.2 
fruity brandy  
distillate obtained from the fermented juice of fresh, ripe and sound fruits other than grapes  
3.3 
blended brandy  
mixture of brandy with neutral spirit  
3.4 
blended fruit brandy   
mixture of brandy with neutral spirit  
4 Requirements  
4.1 Ingredien ts 
The ingredients for brandy shall include the following:  RS 6: 2014 
©RBS 2014 All rights reserved                  2 
 
 a) distilled water conforming to RS EAS 123  or demineralised water;  
b) neutral spirit , if used  for blending, conforming to RS 4; and  
c) flavouring  agents,  if used, in accordance with CAC/GL 66 . 
4.2 General requ irements  
4.2.1  Brandy shall : 
a) be clear and free from haze ;  
b) be free from extraneous matter ; 
c) be of a pale yellow or amber colour; and  
d) have characteristic aroma and taste.  
4.2.2 Fruit brandy may be colourless and may -contain some permitted food grade colouri ng substances.  
4.3 Specific quality requirements  
4.3.1 Brandy shall comply with the specific quality requirements given in Table 1 when tested in accordance 
with RS EAS 104 . 
Table 1 ― Specific quality requirements for brandy  
SI No  Characteristic  Requirement  
i.  Ethyl alcohol , %, v/v at 20 °C  37.5-45 
ii.  Total solids, % (m/v), max  2.0 
iii.  Total ash, % (m/v), max  0.2 
iv.  Volatile acids as acetic acid , g/100 L 
of absolute alcohol, max  180 
v.  Esters as ethyl acetate, mg/L of 
absolute alcohol, min : 
· Grape or fruit brandy  
· Blended brandy,   
30 
10 
vi.  Higher alcohols as amyl alcohol, mg/ 
L of absolute alcohol, max  2 400 
vii.  Aldehydes as acetaldehyde, mg/L 
absolute alcohol, max  400 
viii.  Furfural,  To pass the test  
ix.  Methyl alcohol, mg/L, max.  300 
 
4.3.2 Blended brandy shall have a mi nimum of 10 % of absolute alcohol volume of specific brandy.  
5 Heavy metal contaminants  
When tested in accordance with EAS 100 , the level of lead shall not exceed 0.01 mg/L.  RS 6: 2014 
3                 ©RBS 2014 All rights reserved  
 
 6 Food additives  
Food additives may be used in the preparation of brandy in accordanc e with CODEX STAN 192 . 
7 Hygiene  
Brandy shall be manufactured and handled in a hygienic manner in accordance with RS CAC/RCP 1 . 
8 Weight s and measures  
The volume and fill of brandy shall comply with national weights and measures regulations.  
9 Packaging  
9.1 Bran dy shall be packaged in glass bottles of not less than 250 mL capacity  
9.2 Brandy shall be packaged for bulk delivery and storage in containers that shall prevent contamination of 
the product and preserve its safety and quality  
10 Labelling  
In addition to the  requirements of RS CODEX STAN 1 , the following specific labelling requirements shall apply 
and shall be legibly and indelibly marked:  
a) common name as ‘Brandy or blended brandy ’ specifying the fruit ;  
b) name, physical location and address of manufacturer;  
c) ethyl alcohol content, % by volume;  
d) net content;  
e) a declaration by common name of any additives used;  
f) date of manufacture ; 
g)  batch identification number/code;  
h) country of origin ; and  
i) statutory warnings . 
11 Sampling and test  
Sampling and testing of brandy shall be d one in accordance with RS EAS 104 . 
 RS 6: 2014 
ICS 67.160.10  
 
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