TBS/ AFDC 13(5357)  P3  
                                                                                                                                                       REV: TZS 665:2003  
  
DRAFT TANZANIA STANDARD  
 
 
 
 
 
Fruit flavoured  alcoholic beverage  — SPECIFICATION  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                  TANZANIA BUREAU OF STANDARDS    
                                                                                                                                                  TBS/ AFDC 13(5357)  P3  
                                                                                                                                                       REV: TZS 665:2003  
  
0 FOREWORD  
Most of the alcoholic beverages have traditionally been known to be products of direct fermentation  
processes; either from grain, sugar, fruit or saps. In other instances alcoholic beverages have been 
products of secondary processes of the fermentation products, such as distillation. Consequently a wide 
range of alcoholic beverages such as wine, beer, b randy, whisky, perry, gin, cider and others have existed 
for a long time.  
Alcoholic beverages are normally judged in terms of their flavour and stimulating effect they produce. 
Bearing this in mind the alcoholic beverage industry has thus continuously has been search of new 
techniques that would enable the industry to manufacture  products that would fulfill the aforementioned 
requirements, without necessar ily involving the traditional techniques cited in above.  
Research and development that has been taking place for the production of non -traditional alcoholic 
beverages in recent years has enable d the production of alcoholic beverages by blending Ethanol with  
unfermented fruit juices or fruit flavours. The increase demand fo r consumption of fruit or fruit fl avoured 
alcoholic beverages has been an inspirational to this development.  
In light of the need to safeguard the consumer and in order to ensure the safety and quality of the product, 
this Tanzania S tandard  was thus developed.  
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 done in accordance with TZS 4 (see clause 
2). 
 
1 SCOPE  
This Tanzania Standard prescribes the requirements and the  methods of sampling and test for  Fruit 
flavoured  alcoholic beverage . 
 
2 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;  
 
TZS 4, rounding off numerical values  
TZS 56 , Beer - Specification  
TZS 59, Water distilled -Duality -Specification  
TZS 79 , Method for determination of arsenic  
TZS 101, refined  sugar -Spec ification  
TZS 109, Code of hygiene for food processing unit -general  
TZS 115, Food - permitted food additives - schedule  
TZS 117 , Food - handling of samples for microbiological analysis -code of practice                                                                                                                                                    TBS/ AFDC 13(5357)  P3  
                                                                                                                                                       REV: TZS 665:2003  
 TSZ118,  Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration 
of microorganisms – Colony -count technique at 30oC 
TZS 119 , Microbiology of food and animal feeding stuffs – Horizontal method for detection and 
enumeration of coliform s – Most probable number technique  
TZS 131 , Microbiology of food and animal feeding stuff – General guidance for enumeration of 
yeasts and moulds – Colony count technique at 25oC 
TZS 119, General guidance for the enumeration of coliforms - Most probable Number technique   
TZS 163 , processed  fruits and vegetable products -Methods of sampling and gest  
TZS 268, General atomic absorption spectrophotometric method for determination of lead in food  
stuffs  
TZS 538, Packaging, packing and labelling of food.  
TZS 574, (part 1), Drinking water - part 1: The requirement for drinking water and bottled drinking 
water.  
TZS 471, Methods of sampling and testing for alcoholic beverages  
 TZS 1018 Neutral (fine) s pirit - Specification  
 TZS 831 brown sugar – Specification  
 
3 TERMS AND DEFINITIONS  
For the purpose of this Tanzania Standard, the following definitions shall apply:  
3.1 alcohol  
as ethyl alcohol (C 2H5OH)  
 
3.2 neutral or fine 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 distillation 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.  
  
3.4 fruit flavour ed  alcoholic beverages  
a carbonated  or non carbonated  alcoholic beverage intended to be consumed directly without prior dilution, 
obtained by mixing ethanol with unfermented fruit juice  or fruit flavours concentrated syrup containing sugar, 
diluted with potable water to attain the required alcoholic content.  
 
 
 
 
                                                                                                                                                   TBS/ AFDC 13(5357)  P3  
                                                                                                                                                       REV: TZS 665:2003  
  
4 REQUIREMENT S 
4.1 GENERAL REQUIREMENT S 
4.1.1 Description  
Fruit flavour ed alcoholic beverage shall be a carbonated /non carbonated  alcoholic beverage intended to 
be consumed directly without prior dilution ;  obtained by blending ethanol with unfermented fruit juice or 
harmless flavourants, essences, and/or plant extracts, concentrated syrup containing sugar, diluted with 
potable water to an alcohol content of between two and seven with or without the addition of additives.  
Ethanol may be obtai ned by  fermentation of carbohy drates derived materials or from  neutral spirit.  
4.1.2  Ingredients  
The following material shall be used for the production of fruit  flavour ed alcoholic beverage;  
4.1.2.1  Ethyl alcohol   
4.1.2.2  Potable water conforming to TZS 574(part one)  (see clause 2)  
4.1.2.3  Fruit juice/flavourants.  
The juice of designated fruit shall be unfermented, conforming to requirement of respective prescribed in 
Tanzania Standard or any of the permitted flavourings  (see clause 2)  
4.1.2.4  Refined sugar conforming to TZS 101  or brown sugar conforming to TZS 831 (see clause 2)  
4.1.2.5 Carbon dioxide may be used in the production fruit flavoured alcoholic beverage;  
Note: The carbon dioxide shall be of pure and fit for hum an consumption  
 
4.1.3 Taste and Aroma  
The product shall have the taste and flavour characteristic of the fruit or flavours for which it is claimed or 
implied. Foreign flavours and odours shall not be present.  
It shall also be clear and have the characteri stic colour of its type . The product shall be free from 
suspension, sediments or any foreign matter and other substances injurious to health.  
 
4.2 SPECIFIC REQUIREMENT  
Fruit flavour alcoholic  beverage shall comply with the specific requirements  specified in Table 1:  
 
 
 
 
 
                                                                                                                                                   TBS/ AFDC 13(5357)  P3  
                                                                                                                                                       REV: TZS 665:2003  
 Table 1: Physical and Chemical Requirements of Fruit Flavoured Alcoholic beverage  
S/N Characteristic  Requirement s Method of Test  
1 Ethyl alcohol , percent , v/v  2 - 7 TZS 471  
2 Methanol, percent , v/v max  0.4 TZS 471  
3 pH 2.5 - 4.0 TZS 56  
4 *Carbon dioxide ,percent, v/v  2.5 - 4.5 TZS 56  
5 Arsenic as ,As mg/l, max  0.1 TZS 76  
6 Lead as, Pb, mg/l, max  0.1 TZS 268  
7 Tin as Sn, mg/l, max  250 TZS163  
8 Copper, as Cu, mg/l, max  2.0 TZS 163  
*If alcoholic beverage is carbonated  
4.3 FOOD ADDITIVES  
Food additives may be used in the preparation of  in accordance with TZS 115 . 
6. HYGIENE  
Fruit flavoured alcoholic  beverage shall be manufactured and handled in a hygienic manner in accordance 
with TZS 109. Also fruit flavour ed alcoholic beverage shall conform to the microbiological limits prescribed 
in Table 2 . 
Table 2 — Microbiological limits for Fruit flavoured alcoholic beverage  
S/N Parameter  Requirement  Method of Test  
1 Total Colony Count  cfu/ml, max  102 TZS 118  
2 Coliforms (MPN/ml)   NIL TZS 119  
3 Yeast s and Mould s cfu /ml, max  102 TZS 131  
 
7. SAMPLING AND TEST.  
7.1 SAMPLING  
The method of sampling shall be in accordance with TZS 471  
7.2 TEST  
Tests shall be done as prescribed in Table 1 and table 2.  
8. PACKAGING, MARKING AND LABELLING  
8.1 PACKAGING  
8.1 Fruit flavoured alcoholic  beverage  shall be packaged in suitable food grade containers conforming to 
TZS 538  
8.2 The volume filled shall be in accordance with the Weights and Packaging Regulations  
 
                                                                                                                                                   TBS/ AFDC 13(5357)  P3  
                                                                                                                                                       REV: TZS 665:2003  
 8.2 MARKING AND  LABELLING  
In addition to the requirements of TZS 538, the following specific labelling requirements shall apply and 
shall be legibly and indelibly marked:  
a) name, physical location and address of manufacturer;  
b) ethyl alcohol content, % by volume;  
c) list of ingredients in descending order of proportion by mass;  
d) net content in millilitres or litres;  
e) a declaration by common name of any additives used;  
f) date of manufacture, batch identification number/code;  
g) best before;  
h) country of origin; and  
i) Statutory  warnings.