TBS/ AFDC 13 (5356)  P3/ 
                                                                    Rev. TZS 1192:2010  
 
 
                   DRAFT  TANZANIA STANDARD  
 
 
 
 
Roselle alcoholic drink – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
TANZANIA BUREAU OF STANDARDS                                                                   TBS/ AFDC 13 (5356)  P3/ 
                                                                    Rev. TZS 1192:2010  
 
 
  
Roselle alcoholic drink – Specification  
 
0 Foreword  
 
Most alcoholic beverages have traditionally bee n known to be products of direct fermentation 
process; either from saccharified grain s or fruit s extract . Research and development that has 
been taking place for the production of non traditional alcoholic beverages has enabled the 
production of other alco holic beverages that are based on fermentation of ingredients arising 
from plant parts such as flowe rs, calyces, leaves and saps. This category of beverage is 
increasingly becoming important in Tanzania.  
 
Alcoholic beverages are normally judged in terms of  their flavour and the st imulating effect 
they produce. Bearing this in mind, the alcoholic beverage industry has thus continuously 
been in search of new technique and products that would fulfill the aforementioned 
requirements.  
 
In light of the need to sa feguard the consumer and in order to ensure the  safety and quality of 
the product, this  Tanzania  Standard was thus developed.  
 
In the preparation of this Tanzania Standard assistance was derived  from the local 
processors of the product.  
 
In reporting the r esult 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 (see clause 2)  
 
 
1   SCOPE  
 
This Tanzania Standard specifies requirements a nd methods of sampling and tests for roselle  
alcoholic drink , produced by fermentation of a suga r added extract of dried roselle  calyces 
mash, by yeasts.  
 
2   REFERENCE S 
 
The following referenced documents are indispensable for the application of this docu ment. 
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 Test method for determination of arsenic  
 
TZS 101  Refined sugar – Specification  
 
TZS 109 Code of hygiene for food processing units – General  
 
TZS115 Food – Permitted food additives – Schedule  
 
TZS 117 Food – Handling of samples for microbiological analysis – Code of practice  
 
TZS 119 Genera l guidance for the enumeration of Coliforms – Most  Probable 
Number Technique   
 
TZS 163  Processed fruits and vegetable products – Methods of  sampling and tests  
 
TZS 268  General atomic absorption spectrophotometer me thod for determination of 
lead in foodstuffs  
 
TZS 538 Packaging, marking and labeling of foods  
 
TZS 574(Part 1) , Potable water – Specification  
 
TZS 471 Methods of sampling and test for alcoholic beverages  
 
TZS 665 Ready to drink  unfermented fruit flavour b ased alcoholic beverage – 
Specification  
 
TZS 1190:  2009, Dried roselle – Specification  
 
TZS 831 Brown sugar – Specification  
 
TZS 131  Microbiology of food and animal feeding stuff \: General guidance for 
enumeration of yeasts and moulds \- Colony Count techni que at 250C 
 
TZS 118 Microbiology of food and animal feeding stuffs – Horizontal method for the 
enumeration of microorganisms – Colony \-count technique at 300C 
 
3   TERMS AND DEFINITION  
 
For the purpose of this  Tanzania S tandard the following definitions s hall apply:  
 
3.1 Dried roselle  calyces   
 
Means dried calyces of herbaceous shrub of  Hibiscus sabdariffa  
 
3.2 ethanol  
 
ethyl alcohol C 2H5OH 
 
3.3 Ready to drink  
 
Means a drink that can be served for consumption  without being diluted.  
 
3.4 Industrial sugar   
 
Means refined s ugar conforming to TZS 101 (see clause 2)  
 
4. REQUIREMENT S 
 
4.1 General Requirement s 
 
4.1.1 Description  
 
4.1.1 .1 Roselle  alcoholic drink  
 
Shall be the carbonated or non carbonated alcoholic beverage intended to be consumed 
directly without prio r dilution, obtained by ferme ntation of an extract of roselle  calyces  mash; 
prepared by filtering or d ecanting of a mixture of roselle  calyces that have  been treated with 
hot potable water conforming to TZS 574 Part 1 , (see clause 2);  with or without the a ddition of 
essence s, herbs, spices, plant extracts or other permitted food additives (see 4.2.4) and there 
after mixed with sugar .  The alcoholic content of which shall range between 9 – 12 per cent 
volume by volume.   
 3  
 
4.1.2 Raw material  
 
The following raw  materials shall be us ed for the production of roselle  alcoholic drink . 
 
4.1.2.1  Potable water  
 
Conforming to TZS 574 (see clause 2)  
 
4.1.2.2 Roselle  calyces  extract   
 
Deriv ed from sound safe whole roselle  calyces  conforming to the requirements prescribed in 
TZS 1190 (see clause 2)  with the use of hot potable water  
 
4.1.2.3 sugar  
 
Refined sugar conforming to TZS 101  or Brown sugar conforming to TZS 831  (see clause 2)  
 
4.1.2.4 Food additives  
 
The following class of permitted food additives and as specified i n TZS 115 (see clause 2) 
may be used.  
 
a) Flavours  
b) Stabilizers  
c) Preservatives  
d) Acidity regulators  
e) Essential oils and/or fruit extracts  
 
4.1.2.4.1 Only p ermitted natural flavours and their identical synthetic equivalent; and other 
synthetic flavours approved by the Codex Alimenta rius Commission shall be used. They shall 
not contain substances in amounts that may be injurious to health.  
 
4.1.2.4.2 Roselle  alcoholic drink  shall not contain added colours in order to give or ampli fy the 
natural colour of roselle . 
 
4.1.2.4.3 The drink shall be free from foreign odour, taste, suspension and shall be clear. Also 
shall possess the characteristic taste and colour.  
 
 
4.2 SPECIFIC REQUIREMENT  
 
4.2.1 When tested the physical a nd chemical requirements of roselle  alcoholic drin k shall be 
as specified in table 1.  
 
 
Table 1: Physical and C hemical requirements for roselle  alcoholic drink  
 
 
S/No.   
Characteristic   
Requirement  Method of Test (s ee 
clause 2)  
1. Ethyl alcohol, percent, v/v  9 - 12 TZS 471  
2. Total acidity as citric aci d, (g/l)  4 - 8  
 
TZS 467  3. Volatile acidity as acetic acid, g/l, max  1.3 
4. Total sulphur dioxide, mg/l, max 250 
5. Free sulphur dioxide, mg/l, max 40 
6. Copper, mg/l, max 2 
7. Lead, mg/l, Max  0.1 
 
  
 
5 CONTAMINANTS  
 
Roselle alcoholic drink sha ll be free from chemicals, metal and pesticide contaminants in 
amounts which may present a hazard to human health.  
 
6 HYGIENE  
 
6.1 Roselle  alcoholic drink  shall be manufactured in premises  and an environment that is 
hygienically maintained and shall be handled in accordance to the requir ements provided in 
TZS 109 (See clause 2)  
 
6.2 Microbiological requirement  
 
The product shall conform to the microbiological limits specified in table 2, when tested in 
accordance with the methods prescribed see clause 2)  
 
Table 2: Microbio logical requirements for roselle  alcoholic drink  
 
S/No.  Organism  Maximum  
limit Method of Test  
 
1. 
 
2. 
 
3. Total colony  count,  cfu/ ml 
 
Coliforms (MPN/ml ) 
 
Yeast s and mould s, cfu/ ml 1 x 101 
 
Nil 
 
1 x 101 TZS 118 
 
TZS 119 
 
TZS 131 
 
 
 
 
7 SAMPLING AND TEST  
 
7.1 The method of sampling and test s shall be in accordance with Table 1 and 2  
 
7.2 Quality of reagents  
 
7.2.1 Unless specified otherwise analytical grade chemicals and distilled water conforming to 
TZS 59 (see clause 2) shall be used in  all tests.  
 
 
8 PACKAGING, MARKING AND LABELLING  
 
8.1 Packing  
 
8.1.1 Rosella alcoholic drink  shall be filled in any safe, suitable containers, conforming to t he 
requirements of TZS 538 (see clause 2). The containers, shall be properly sealed with gas 
tight caps; which shall not affect the quality of the product and shall also protect the product 
from undue oxidation or contamination.  
 
8.1.2 Crown and other closures in case of bottled drinks shall be lined internally  with harmless 
material.  
 
8.1.3 The volum e filled shall comply with the weights and  packaging regulations,         
 
 
 
 
 
 
  
 5 8.2 Marking and labelling  
 
Containers of roselle  alcoholic drink  intended for sale or distribution for human consumption 
shall be legibly and indelibly marked or labelled with  the following information.  
 
a) Name of the product (Roselle  alcoholic drink)  
b) Brand or Trade name of the product  
c) Name and physical address of the manufacturer or packer  
d) Alcohol content, in percent volume by volume  
e) A declaration of common name  or by internatio nal numbering system  of any additive 
used  
f) List of ingredients in descending order of proportion  
g) The net  content  by volume in milliliters or litres  
h) Country of origin  
i) Date of manufacture and expiry  date 
j) Storage condition  
k) Batch number in code or in clear  
 
 
8.3 Certification mark  
 
Each container may also be marked with TBS certification mark  of quality . 
 
NOTE - The TBS Mark of Quality may be used by the packers only under licence 
from TBS. Particulars of conditions under which the licenses are granted, may b e 
obtained from TBS