UGANDA STANDARD  
  DUS 2132  
First  Edition  
2019 -mm-dd 
 
 
 Reference number  
DUS 2132 : 2019 
© UNBS  2019   
  
Cider and Perry  — Specification   
 DUS 2132: 2019  
ii © UNBS 2019  – All rights reserved  
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its correct applica tion 
© UNBS 2019   
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permission from UNBS.  
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. DUS 2132: 2019  
© UNBS 2019  – All rights reserved  iii 
 Foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade , Industry and 
Cooperatives established under Cap 327 , of the Laws of Uganda , as amended .  UNBS is mandated to co -
ordinate the elaboration of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT  Agreement  of the Wo rld Trade Organisation (WTO).  
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of key stakeholders 
including government , academia, consumer groups, private sector and other interested parties.  
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recomm ending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
The committee responsible for this document is Technical Committee UNBS /TC 2, [Food and Agriculture]  
Subcommittee SC 16, [Water, Drinks and relat ed beverages ]. 
 
 
 UGANDA STANDARD  DUS 2132: 2019  
 
© UNBS 2019  – All rights reserved  1 
 Cider and Perry — Specification  
1 Scope   
This Draft Uganda  Standard specifies requirements and methods of sampling and test for cider and perry for 
human consumption . 
2 Normative references   
The following referenced documents referred to  in the text in such a way that some or all of their content 
constitutes requirements of this document. For dated references, only the edition cited applies. For undated 
references, the latest edition of the referenced document (including any amendments) a pplies.  
US ISO 5523, Liquid fruit and vegetable products — Determination of sulphur dioxide content (Routine 
method)  
US 28,  Code of practice for hygiene in the food and drink manufacturing industry  
US ISO 4832 , Microbiology of food and animal feeding stuff s — Horizontal method for the enumeration of 
coliforms — Colony -count technique  
US ISO 4833 -1, Microbiology of the food chain – Horizontal method for the enumeration of microorganisms – 
Part 1: Colony count at 30 C by the pour plate technique  
US 45 , Genera l standard for food additives  
AOAC 999.10, Official method for lead, cadmium, zinc, copper, and iron in foods Atomic absorption 
Spectrophotometry after microwave Digestion  
US EAS 104 , Alcoholic beverages — Methods of sampling and test  
3 Terms and definitio ns  
For the purposes of this document, the following terms and definitions apply.  
:  
ISO and IEC maintain terminological databases for use in standardization at the following addresses:  
— ISO Online browsing platform: available at http://www.iso.org/obp  
3.1  
cider  
alcoholic beverage obtained by fermentation of the juice of apples or a mixture of the juice of apples and 
pears with or without the addition of potable water, sugars or concentrated apple or pear juices of which 
atleast 50% apple juice is inclu ded in any mixture from which fermentation takes place.   
2 © UNBS  2019  – All rights reserved  
 3.2  
perry  
alcoholic beverage obtained by fer mentation of the juice of pears  or a mixture of the juice of pears and apples  
with or without the addition of potable wate r, sugars or concentrated pear or  apple r juices of which atleast 
50% pear  juice is included in any mixture from which fermentation takes place.  
4 Requirements  
4.1 General Requirements . 
4.1.1  The ingredients used in the production of ciders and perry shall conform to the relevant standards . 
4.1.2  Cider and perry shall be free from haze and suspended particles . 
4.2  Specific requirements  
Cider and perry shall comply with the limits given in Table 1  
Table 1 - Chemical requirements for Cider and perry  
 
Characteristics   
Requirements  Methods of t est (See clause2)  
Alcohol content % v/v  2.5 - 15 US EAS 104  
Volatile acidity (expressed as acetic 
acid), g/l, max  1.4 
Methanol, mg/l max   60 
Total acidity  (as malic acid)  g/l,  3 - 8 
Total sugar as Invert sugar, g/L, Max  
 Dry country wine : <4 g/l.  
Medium dry wine :4 -12 
Semi‐sweet : 12 -45 
Sweet  > 45g/L  
6 Hygiene  
Cider and perry  shall be manufactured and handled in a hygienic manner in accordance with US EAS 39.  
6.2 Microbiological requirements  
Cider and perry shall comply with limits for micro -organisms specified in  
Table 2 
Organism  Limit  Test Method  
Coliforms, cfu/ml  Absent  US ISO 4832  
Total plate count, cfu/mL, max  100 US ISO 4833 -1 
. DUS 2132: 2019  
© UNBS 2019  – All rights reserved  3 
 7 Food additives  
Food additives may be used in the production of cider and perry in accordance with US 45.  
8 Contaminants  
8.1 Heavy met als 
When tested in accordance with AOAC 999.10, the level of Lead (Pb) shall not exceed 0.02 mg/kg.  
9 Weights and measures  
The volume and fill of cider and perry shall comply with the weights and measures regulations of Uganda  or 
equivalent legislation.  
10  Packaging  
10.1 Cider and perry shall be packaged in suitable food grade containers.  
10.2 Cider and perry shall be packaged for bulk delivery and storage in containers that shall prevent 
contamination of the product and preserve its safety and quality.  
11 Labelling  
In addition to the requirements of US EAS 38, the following specific labelling requirements shall apply and 
shall be legibly and indelibly marked;  
a) Product name as ‘Cider or Perry . 
b) Name, physical location and address of manufacturer;  
c) Ethyl alcoho l content, % by volume,;  
d) The net contents shall be declared by volume in millilitres or litres;  
e) List of ingredients in descending order of proportion by mass;  
f) Date of manufacture;  
g) Batch identification number/code;  
h) Type of cider or Perry  
i) Country of origin; and 
j) Statutory warnings  
12 Sampling  
Sampling shall be done in Accordance to US EAS 104  
   
4 © UNBS  2019  – All rights reserved  
 Bibliography  
[1] TZS 2003: 2017 Cider and perry — Specification   
 DUS 2132: 2019  
© UNBS 2019  – All rights reserved  5 
 Certification marking  
Products that conform to Uganda standards may be marked with Uganda National Bu reau of Standards 
(UNBS) Certification Mark shown in the figure below.  
The use of the UNBS Certification Mark is governed by the Standards Act, and the Regulations made 
thereunder. This mark can be used only by those licensed under the certification mark scheme operated by 
the Uganda National Bureau of Standards and in conjunction with the relevant Uganda Standard. The 
presence of this mark on a product or in relation to a product is an assurance that the goods comply with the 
requirements of that standard  under a system of supervision, control and testing in accordance with the 
certification mark scheme of the Uganda National Bureau of Standards. UNBS marked products are 
continually checked by UNBS for conformity to that standard.  
Further particulars of t he terms and conditions of licensing may be obtained from the Director, Uganda 
National Bureau of Standards.  
 
 DUS 2132: 2019    
 
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