DEAS 143: 2017 
ICS 67.160.10  
© EAC 2017                                                                                                                        Third Edition 2017  
 
DRAFT EAST AFRICAN STANDARD 
Brandy ― Specification 
EAST AFRICAN COMMUNITY DEAS 143: 2017 
ii © EAC 2017 – All rights reserved
 Copyright notice 
This EAC document is copyright-protected by EAC. While the reproduction of this document by 
participants in the EAC standards development process is permitted without prior permission from EAC, 
neither this document nor any extract from it may be reproduced, stored or transmitted in any form for 
any other purpose without prior written permission from EAC. 
Requests for permission to reproduce this document for the purpose of selling it should be addressed 
as shown below or to EAC’s member body in the country of the requester: 
© East African Community 2013 — All rights reserved 
East African Community  
P.O.Box 1096 
Arusha 
Tanzania 
Tel: 255 27 2504253/8 
Fax: 255 27 2504481/2504255 
E-mail: eac@eachq.org 
       Web: www.eac-quality.net 
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. 
Violators may be persecuted DEAS 143: 2017 
© EAC 2017 – All rights reserved  iii
 Foreword 
Development of the East African Standards has been necessitated by the need for harmonizing requirements 
governing quality of products and services in the East African Community. It is envisaged that through 
harmonized standardization, trade barriers that are encountered when goods and services are exchanged 
within the Community will be removed.  
In order to achieve this objective, the Community established an East African Standards Committee mandated 
to develop and issue East African Standards.   
The Committee is composed of representatives of the National Standards Bodies in Partner States, together 
with the representatives from the private sectors and consumer organizations. Draft East African Standards 
are circulated to stakeholders through the National Standards Bodies in the Partner States. The comments 
received are discussed and incorporated before finalization of standards, in accordance with the procedures 
of the Community. 
East African Standards are subject to review, to keep pace with technological advances. Users of the East 
African Standards are therefore expected to ensure that they always have the latest versions of the standards 
they are implementing .  
FDEAS 143 was prepared by Technical Committee EASC/TC 007, Alcoholic and non-alcoholic beverages . 
This second edition cancels and replaces the first edition EAS 143:2000, which has been technically revised. DRAFT EAST AFRICAN STANDARD DEAS 143: 2017
 
© EAC 2013 – All rights reserved 1 
 Brandy ― Specification 
1 Scope 
This Final Draft East African 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 12, Drinking (potable) water — Specification 
EAS 38, Labelling of pre-packaged foods — Specification  
EAS 39, Hygiene for food and drink manufacturing industries — Code of practice 
EAS 100,  Food stuffs — Methods of determination of Lead  
EAS 123,  Distilled water — Specification  
EAS 144,  Neutral spirit — Specification 
3 Terms and definitions 
For the purposes of this standard, the following terms and definitions shall apply. 
3.1 
brandy 
  
distilled alcoholic beverage produced from  fermented mash of grapes or grape wine 
 
3.2  
fruity brandy 
distilled alcoholic beverage  obtained from fruit wine, or from  the fermented mash or juice of  fruits , other than 
grapes.  
3.3  
blended brandy 
mixture of  brandies,  or a  brandy with neutral spirit  DEAS 143: 2017 
2 © EAC 2017 – All rights reserved
 3.4  
blended fruit brandy   
mixture of fruit brandies or fruit brandy  with neutral spirit  
4 Requirements  
4.1 Ingredients 
The ingredients for brandy may include the following: 
a) distilled water conforming to EAS 123 or demineralised water; 
b) neutral spirit, ,shall  conform to EAS 144; and 
c) flavouring agents, in accordance with CAC/GL 66  
4.2 General requirements 
4.2.1 Brandy shall  
a) be clear and free from haze  
b) be of a pale yellow or amber colour  
c) have characteristic aroma and taste.  
 
4.2.2 Fruit brandy may be colourless and may-contain some permitted food grade colouring 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 EAS 104. 
Table 1 ― Specific quality requirements for brandy 
SI No Characteristic Requirement 
i.  Ethyl alcohol, %, v/v at 20 °C, min. 37.5   
ii.  Volatile acids as acetic acid, g/100 L 
of absolute alcohol, max  250 
iii.  Esters as ethyl acetate, mg/L of 
absolute alcohol, min: 
 Grape or fruit brandy 
 Blended brandy ,  
30 
10 
iv.  [Higher alcohols 
as amyl alcohol, 
mg/ L of absolute 
alcohol, max Grape or fruit 
brandy  
 
10,000 DEAS 143: 2017 
© EAC 2017 – All rights reserved  3
  Blended 
brandy 2,400 
v.  Aldehydes as acetaldehyde, mg/L 
absolute alcohol, max  500 
vi.  Methyl alcohol, 
mg/L, of absolute 
alcohol max.  
 Grape or fruit 
brandy  
1000 
Blended brandy 300 
 
4.3.2 Blended brandy   shall have a minimum of 10 % of absolute alcohol volume of specific brandy. When 
neutral spirit is used  .. 
  
6 Food additives 
Food additives may be used in the preparation of brandy in accordance with CODEX STAN 192. 
7 Hygiene 
Brandy shall be manufactured and handled in a hygienic manner in accordance with EAS 39. 
8 Weights and measures 
The volume and fill of brandy shall comply with the weights and measures regulations of Partner States or 
equivalent legislation. 
9 Packaging 
9.1 Brandy shall be packaged in suitable food grade containers.  
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 EAS 38, 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 /address of manufacturer;  importer/packer/bottler 
c) ethyl alcohol content, % by volume; DEAS 143: 2017 
4 © EAC 2017 – All rights reserved
 d) net content; 
e) batch identification number/code; 
f) country of origin; and 
g) statutory warnings. 
8 Sampling and test 
Sampling and testing of brandy shall be done in accordance with EAS 104. 
 
 DEAS 143: 2017  
 
© EAC 2013  – All rights reserved