Reference number  
DRS 16 -1:2017  
© RSB 2017  
 
 
 RWANDA 
STANDARD  DRS 
16-1 
 
Second  edition  
2017 -mm-dd 
 
Fruit -based soft drinks  — Specification  — 
Part 1: 
Soft drinks with fruit juice  
  DRS 16 -1:2017  
©RSB 2017  - 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 in possession of the latest 
edition  
 
 
 
 
 
 
 
 
© RSB 2017  
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 microfilm, without 
prior written permission from R SB. 
Requests for permission to reprodu ce this document should be addressed to : 
Rwanda Standards  Board  
P.O Box 7099 Kigali -Rwanda  
KK 15 Rd, 49  
Tel. +250 252 586103/ 582945  
Toll Free: 3250  
E-mail: info@rsb.gov.rw   
Website: www.rsb.gov.rw   DRS 16 -1:2017  
iii                ©RSB 2017  - All rights reserved  
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  2 
4 Quality requirements ................................ ................................ ................................ .............................  3 
4.1 General requirements  ................................ ................................ ................................ ...........................  3 
4.2 Compositional requirements  ................................ ................................ ................................ ................  3 
5 Food additives  ................................ ................................ ................................ ................................ ....... 4 
6 Hygiene  ................................ ................................ ................................ ................................ ...................  4 
7 Contaminants  ................................ ................................ ................................ ................................ .........  4 
7.1 Pesticides  residues  ................................ ................................ ................................ ...............................  4 
7.2 Other Contaminants  ................................ ................................ ................................ ..............................  5 
8 Packaging  ................................ ................................ ................................ ................................ ...............  5 
9 Labelling  ................................ ................................ ................................ ................................ .................  5 
10 Sampling  ................................ ................................ ................................ ................................ ................  6 
Annex  A (normative)  Determination of degree Brix  ................................ ................................ .......................  7 
A.1 Refractometric method  ................................ ................................ ................................ .........................  7 
A.1.1  Principle  ................................ ................................ ................................ ................................ .................  7 
A.1.2  Apparatu s ................................ ................................ ................................ ................................ ...............  7 
A.1.3  Procedure  ................................ ................................ ................................ ................................ ...............  7 
A.1.4  Expression of results  ................................ ................................ ................................ ............................  8 
A.1.5  Test Report  ................................ ................................ ................................ ................................ .............  8 
Annex  B (informative)  Microbiology of soft drinks and fruit juices  ................................ ...........................  17 
B.1 Background spoilage microbiology  ................................ ................................ ................................ .. 17 
B.2 Risk microorganisms and their metabolites  ................................ ................................ ....................  17 
B.2.1  Bacteria  ................................ ................................ ................................ ................................ ................  17 
B.2.2  Moulds  ................................ ................................ ................................ ................................ ..................  18 
B.2.3  Mycotoxins  ................................ ................................ ................................ ................................ ...........  18 
 DRS 16 -1:2017  
©RSB 2017  - All rights reserved                  iv 
 Foreword  
Rwanda Standard s are prepared  by Technical Committees and approved by R wanda Standards Board (RSB) 
Board  of Directors in  accordance with the procedures of RSB, in compliance with Annex 3 of the WTO/TBT 
agreement on the preparation, adoption 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 ratifie d by me mbers of RSB Board of Director s for publication and 
gazettment as Rwanda Standards.  
RS 16-1 was prepared by Technical Committee RSB/TC 001, Beverages . 
In the preparation of this standard, reference was made to the following standard:  
KS 05 - 328, Fruit based soft drinks: part 1 and 2 – Specification  
The assistance de rived from the above source is hereby acknowledged with thanks.  
This second edition cancels and replaces the first edition (RS  16-1:200 4), which has  been technically revised.  
RS 16 consists of the following parts, under the general title Fruit-based soft drinks — Specification : 
 Part 1: Soft drinks with fruit juice  
 Part 2: Comminuted fruit based soft drinks  
Committee membership  
The following organizations were represented on the Tech nical Committee on Beverages (RSB/TC 001) in the 
preparation of this standard.  
AFRICAN BAFFALO GIN  
Enterprise URWIBUTSO  
Imbaraga z’ibimera Health Center (IHC Ltd)  
IMPANO Products Ltd  
SALUNA Company Ltd  
SPERANZA Group Ltd  DRS 16 -1:2017  
v                ©RSB 2017  - All rights reserved  
 University of Rwanda, College of Agriculture, Animal sciences and Veterinary medicine  (UR-CAVM)  
Rwanda  Standards Board  (RSB) – Secretari at 
 DRS 16 -1: 2017  
1                ©RSB 2017  - All rights reserved  
 Fruit -based soft drinks  — Specification  — Part 1: Soft drinks with fruit 
juice  
1 Scope   
This Draft Rwanda Standard specifies the requirements and methods of sampling and test for soft drinks with 
fruit juice intended for human consumption.  
This part of this Draft Rwanda Standard does not cover fruit based or non -fruit based health drinks and 
comminuted fruit based soft drinks.  
2 Normative references  
The following documents are 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) applies.  
AOAC 940.19 , Acidity (volatile) in wines exclusive of SO2, by Bar ium hydroxide treatment  
AOAC 979.17 , Lead in evaporated milk and fruit juice, Anodic stripping voltametric method  
RS ISO 16649 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
beta-glucuronidase -positive Escheric hia coli — Part 1: Colony -count technique at 44 degrees C using 
membranes and 5 -bromo -4-chloro -3-indolyl Beta -D-glucuronide  
ISO 17239 , Fruits, vegetables and derived products — Determination of arsenic content — Method using 
hydride generation atomic absor ption spectrometry  
RS ISO 17240 , Fruit and vegetable products — Determination of tin content — Method using flame atomic 
absorption spectrometry  
RS ISO 4833 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumer ation of 
microo rganisms — Part 1: Colony count at 30 degrees C by the pour plate technique  
RS ISO 6579 , Microbiology of food and animal feeding stuffs — Horizontal method for the detection of 
Salmonella spp  
RS ISO 6636 -2, Fruits, vegetables and derived products — Determi nation of zinc content — Part 2: Atomic 
absorption spectrometric method  
RS ISO 6637 , Fruits, vegetables and derived products — Determination of mercury content — Flameless 
atomic absorption method   
©RSB 2017  - All rights reserved                  2 
 RS ISO 6888 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
coagulase -positive staphylococci (Staphylococcus aureus and other species) — Part 1: Technique using 
Baird -Parker agar medium  
RS ISO 7952 , Fruits, vegetables and de rived products — Determination of copper content — Method using 
flame atomic absorption spectrometry  
RS EAS 12,  Potable Water — Specification  
RS CAC/RCP  1, Code of practice — General Principles of Food Hygiene  
RS EAS 38 , General Standard for the Labelling of Pre -packaged Foods  
RS CODEX STAN 192 , General Standard for Food Additives  
RS ISO 21527 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
yeasts and moulds — Part 1: Colony count technique in products with water  activity greater than 0,95  
RS ISO 21527 -2, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
yeasts and moulds — Part 2: Colony count technique in products with water activity less than or equal to 0,95  
3 Terms and de finitions  
For the purposes of this standard, the follow ing terms and definitions apply.  
3.1 
soft drink  
drink that either contains carbonated or non -carbonated water, permitted sweeteners and a natural or artificial 
flavouring  
3.2 
soft drinks with fruit jui ce 
drinks, which contain not less than 10 percent fruit juice by mass. These maybe composed of a mixture of two 
or more fruit juices  
3.3 
fruit juice  
unfermented  but fermentable liquid obtained from the edible part of sound, appropriately mature and fresh fruit 
or of fruit maintained in sound condition by suitable means including post -harvest  surface  treatment  DRS 16 -1: 2017  
3                ©RSB 2017  - All rights reserved  
 3.4 
food grade packaging material  
packaging material, made of substances which are safe and suitable for their intended use and which will not 
impart any toxic substance or undesirable odour or flavour to the product . 
4 Quality r equirements  
4.1 General requirements  
Soft drinks with fruit juice  shall be:  
a) free from any extraneous matter;  
b) free from any substances injurious to health;  
c)  flavouring agents, if used, in accordance with CAC/GL 66. shall be free from foreign material such as grit 
and dirt;  
d) possess characteristic taste and flavour and shall be free from heavy  metals in amounts which may 
represent a hazard to human health; and  
e) free from any signs of fermentation and shall be free from damage caused by insects and diseases.  
4.2 Compositional requirements  
Soft drinks with fruit juice shall comply with the compositional requirements specified in Table 1  
Table 1 — Compositional requirements for soft drinks with fruit juice  
S/N Characteristic  Requirement  Method of test  
1.  Brix, min  10 Annex A  
2.  pH 2.4-5.8 AOAC 940.19  
3.  Fructose , % min 3.5 RS EAS 104  
4.  Glucose , % m/m min  0.5 
5.  Total Acidity as an hydrous citric -acid, % 
m/m max.  0.25 
6.  Sucrose , % m/m  5.0-9.0 
7.  Malic acid , , % m/m max  0.25 
  
©RSB 2017  - All rights reserved                  4 
 5 Food additives  
Food additives permitted by RS CODEX STAN 192 and existing national laws that may be used include but 
are not limited to the following:  
a) colorants;  
b) antifoaming agents;  
c) emulsifiers and stabilizers;  
d) flavouring agents;  
e) flavour enhancers;  
f)  preservatives; and  
g) sweeteners – natural and synthetic.  
6 Hygiene  
6.1 Soft drinks with fruit juice shall be processed, packaged, stored and distributed under hygienic 
conditions prescribed in the RS CAC/RCP  1. 
6.2 When tested in accordance with appropriate methods, soft drinks with fruit juice shall be free from 
microorganisms in amounts which may represent a hazard to health an d sh all meet the requirements 
specified in Table 2.  
Table 2 — Microbiological limits f or soft drinks with fruit juice  
S/N Characteristic  Requirements  Method of Test  
1.  Total  plate counts, CFU/ml, max  102 RS ISO 4833 -1 
2.  E. coli , CFU/ml, max  Absent  RS ISO 16649 -1 
3.  Salmonella , CFU per 25 ml max  Absent  RS ISO 6579  
4.  Staphylococcus aureus , CFU/ml , max  Absent  RS ISO 6888 -1 
5.  Yeast and moulds, CFU/ml, max  100 RS ISO 21527 -1-2 
7 Contaminants  
7.1 Pesticides residues  
The products covered by the provisions of this Standard should comply with those maximum residue limits for 
pesticides established by the Codex Alimentarius Commission for these products.  DRS 16 -1: 2017  
5                ©RSB 2017  - All rights reserved  
 7.2 Other Contaminants  
Soft drinks with fruit juice shall not contain me tal contaminants in excess of the limits indicated in Table 3.  
Table 3 — Metal contaminants in Soft drinks with fruit juice  
S/N Characteristic  Maximum limits  (mg/l)  Test method  
1.  Arsenic , As 0.1 ISO 17239  
2.  Leads,  Pb 0.2 AOAC 979.17  
3.  Copper, Cu 1.5 ISO 7952  
4.  Mercury, Hg 0.05 ISO 6637  
5.  Zinc, Zn 5.0 ISO 6636 -2 
6.  Tin, Sn 250 RS ISO 17240  
 
8  Packaging  
Soft drinks with fruit juice shall be packaged in food grade packaging materials  that shall not affect the quality 
of the product.  
9 Labelling  
In addition to the requirements specified in RS EAS 38, l abelling of soft drinks with fruit juice shall include  the 
following:  
a)  name of the product: " soft drink with fruit juice’’;  
b) name, address and physical location of the manufacturer;  
c) list of ingredients;  
d) batch number ; 
e) date of manufacture;  
f) net contents;  
g) country of origin or the declaration ‘made in Rwanda’ for locally manufactured products; and  
h) expiry date   
©RSB 2017  - All rights reserved                  6 
 10 Sampling  
Each container of soft drink with fruit juice sampled at random shall constitute a sample for purpose of testing.  DRS 16 -1: 2017  
7                ©RSB 2017  - All rights reserved  
 Annex  A 
(normative)  
 
Determination of degree Brix  
A.1 Refractometric method  
A.1.1  Principle  
A.1.1.1  This involves measurement of the refractive index of a test solution at 20 °C, using a 
refractometer , and use of tables correlating refractive index with soluble solids content (exposed as sucrose) 
or direct reading of the soluble solids content on the refractometer.  
A.1.2  Apparatus  
A.1.2.1  Refractometer indicating the refractive index by means of a scale gra duated in 0.001, in order to 
allow readings to be estimated to 0.002. This refractometer shall be adjusted so that at 20 °C it registers for 
distilled water a refractive index of 1.333 0.  
A.1.2.2  Alternative refractometer indicating the percentage by mass of sucrose by means of the scale 
graduated in 0.50 %, in order to allow readings to be estimated to 0.25 %. This refractometer shall be adjusted 
so that at 20 °C it registers for distilled water a soluble solids (sucrose) content of zero.  
A.1.2.3  Means for  circulating water to maintain the temperature of the prisms of the refractometer (A.1.2.1 
or A.1.2.2) constant to within ± 0.5 °C, in the neighbourhood of 20 °C, which is the reference temperature (see 
A.1.4.1)  
A.1.2.4  Beaker, capacity 250 ml.  
A.1.3  Procedure  
A.1.3.1  Preparation of  test solution  
A.1.3.1.1  Clear liquid products — thoroughly mix the laboratory sample and use it directly for the 
determination.  
A.1.3.1.2  Semi -thick products (pure’e, etc.) — thoroughly mix the laboratory sample. Press a part of the 
sample t hrough gauze folded in four. Reject the first drops of the liquid and reserve the remainder of the liquid 
for the determination.  
A.1.3.1.3  Determination — adjust the water circulation (A.1.2.3) in order to operate at the required 
temperature (between 15 °C  and 25 °C) and allow it to flow to bring the prisms of the refractometer (A.1.2.1 or 
A.1.2.2) to the same temperature, which shall remain constant to within ± 0.5 °C during the determination. 
Bring the test solution (A.1.3.1) to the measuring temperature.  Put a small quantity of the test solution (2 or 3 
drops are sufficient) on the fixed prism of the refractometer (A.1.2.1 or A.1.2.2) and immediately adjust the 
movable prism. Suitably, illuminate the field of view. The use of a sodium vapour lamp allows m ore precise  
©RSB 2017  - All rights reserved                  8 
 results to be obtained (especially in the case of coloured and dark products). Bring the line dividing the light 
and dark parts of the surface in the view to the crossing of the thread and read the value of the refractive 
index or the percentag e by mass of sucrose, according to the instrument used.  
A.1.3.1.4  Number of determinations — carry out two determinations on the same laboratory sample.  
A.1.4  Expression of results  
A.1.4.1  Corrections  — If the determination has been carried out at a temperature other than 20 °C ± 0.5  
°C, the following corrections are required:  
a) For the scale indicating the refractive index (see A.1.2.1) apply the formula:  
 𝒏𝟐𝟎
𝑫=𝒏𝒕
𝑫+𝟎.𝟎𝟎𝟎𝟏𝟑 (𝒕−𝟐𝟎)  
Where,  
t = the temperature of measurement in degree Celsius  
b) For the scale indicating the percentage by mass of sucrose (see A.1.2.2), correct the result according 
to Table A.2 (Annex A).  
A.1.4.2  Method of Calculation and Formula  — The double solids content, expressed  as a percentage 
by mass, is obtained as follows:  
A.1.4.2.1  Refractometer with refractive index scale — Read from Table A.3 (Annex A) the percentage by 
mass of sucrose corresponding to the value and read in accordance with A.1.3.1.3, corrected, if necessar y, in 
accordance with A.1.4.1 ( a). In the case of liquid or semi -thick products (A.1.3.1.1 or A.1.3.1.2), the soluble 
solids content is equal to the number found.  
A.1.4.2.2  Refractometer with sucrose scale — In the case of liquid or semi -thick products (A.1.3.1.1 or 
A.1.3.1.2), the soluble solids content, as percentage by mass of sucrose, is equal to the value, read in 
accordance with A.1.3.1.3, corrected, if necessary, in accordance with A.1.4.1( b). Take as the result the 
arithmetic mean of the two dete rminations, if the requirement of repeatability (see A.1.2.3) is satisfied.  
Express the result to one decimal place.  
A.1.4.3  Repeatability — The difference between the results of two determinations carried out in rapid 
succession by the same analyst shall not exceed 0.5 g of soluble solids per 100 g of product.  
A.1.5  Test Report  
The test report shall show the method used and the result obtained. It shall mention any operational details 
not specified in this standard or regarded as optional, as well as any incide nts which may have influenced the 
results. The result shall give all information required for complete identification of the sample . 
 DRS 16 -1: 2017  
9                ©RSB 2017  - All rights reserved  
 Table A.1 —Degree brix, specific gravity and degree baume of sugar solutions  
Degree brix or per  cent by 
weight of  sucrose  Specific gravity at  
20°C/20°C  Specific gravity at  
20°C/4°C  Degree baume  
(modulus 145) 
0.0 
0.2 
0.4 
0.6 
0.8 1.000 00  
1.000 78  
1.001 55  
1.002 33  
1.003 11  0.998 234  
0.999 010  
0.999 786  
1.000 563  
1.001 342  0.00 
0.11 
0.22 
0.34 
0.45 
1.0 
1.2 
1.4 
1.6 
1.8 1.003 89  
1.004 67  
1.005 45  
1.006 23  
1.007 01  
 1.002 120  
1.002 897  
1.003 675  
1.004 453  
1.005 234  0.56 
0.63 
0.79 
0.90 
1.01 
2.0 
2.2 
2.4 
2.6 
2.8 1.007 79  
1.008 58  
1.009 36  
1.010 15  
1.010 93  
 1.006.015  
1.006 796  
1.007 580  
1.008 363  
1.009 148  1.12 
1.23 
1.34 
1.46 
1.57 
3.0 
3.2 
3.4 
3.6 
3.8 1.011 72  
1.012 51  
1.013 30  
1.014 09  
1.014 88  
 1.009 934  
1.010 721  
1.011 510  
1.012 298  
1.013 089  1.68 
1.79 
1.90 
2.02 
2.13 
4.0 
4.2 
4.4 
4.6 
4.8 1.015 67  
1.016 47  
1.017 26  
1.018 06  
1.018 86  
 1.013 881  
1.014 673  
1.015 467  
1.016 261  
1.017 058 2.24 
2.35 
2.46 
2.57 
2.68 
5.0 
5.2 
5.4 
5.6 
5.8 1.019 65  
1.020 45  
1.021 25  
1.022 06  
1.022 86  
 1.017 854  
1.018 652  
1.019 451  
1.020 251  
1.021 053  2.79 
2.91 
3.02 
3.13 
3.24 
Table A.1  — Degree brix, specific gravity and degree baume  of sugar solutions (cont’d)  
Degree brix or per  cent by 
weight of  sucrose  Specific gravity at  
20°C/20°C  Specific gravity at  
20°C/4°C  Degree baume  
(Modulus 145) 
6.0 
6.2 
6.4 1.023 66  
1.024 47  
1.025 27  1.021 855  
1.022 659  
1.023 463  3.35 
3.46 
3.57  
©RSB 2017  - All rights reserved                  10 
 6.6 
6.8 1.026 08  
1.026 89  1.024 270  
1.025 077  3.69 
3.80 
7.0 
7.2 
7.4 
7.6 
7.8 1.027 70  
1.028 51  
1.029 32  
1 030 13  
1.030 95  1.025 885  
1.026 694  
1.027 504  
1.028 316  
1.029 128  3.91 
4.02 
4.13 
4.24 
4.35 
8.0 
8.2 
8.4 
8.6 
8.8 1.031 76  
1.032 58  
1.033 40  
1.034 22  
1.035 04  1.029 942  
1.030 757  
1.031 573  
1.032 391  
1.033 209  4.46 
4.58 
4.69 
4.80 
4.91 
9.0 
9.2 
9.4 
9.6 
9.8 1.035 86  
1.036 68  
1.037 50  
1.038 33  
1.039 15  1.034 029  
1.034 850  
1.035 671  
1.036 494  
1.037 318  5.02 
5.13 
5.24 
5.35 
5.46 
10.0 
10.2 
10.4 
10.6 
10.8 1.039 98  
1.040  81 
1.041 64  
1.042 47  
1.043 30  1.038 143  
1.038 970  
1.039 797  
1.040 626  
1.041 456  5.57 
5.68 
5.80 
5.91 
6.92 
11.0 
11.2 
11.4 
11.6 
11.8 1.044 13  
1.044 97  
1.045 80  
1.046 64  
1.047 47  1.042 288  
1.043 121  
1.043 954  
1.044 788  
1.045 625  6.13 
6.24 
6.35 
6.46 
6.57 
12.0 
12.2 
12.4 
12.6 
12.8 1.048 31  
1.049 15  
1.049 99  
0.050 84  
1.051 68  1.046 462  
1.047 300  
1.048 140  
1.048 980  
1.049 822  6.68 
6.79 
6.90 
7.02 
7.13 
13.0 
13.2 
13.4 
13.6 
13.8 1.052 52  
1.053 37  
1.054 22  
1.055 06  
1.055 91  1.050 665  
1.051 510  
1.052 356  
1.053 202  
1.054 050  7.24 
7.35 
7.46 
7.57 
7.68 
Table A.1 — Degree brix, specific gravity and degree baume of sugar solutions (cont’d)  
Degree brix or per  cent by 
weight of  sucrose  Specific gravity at  
20°C/20°C  Specific gravity at  
20°C/4°C  Degree baume  
(Modulus 145) 
14.0 
14.2 
14.4 
14.6 1.056 77  
1.057 62  
1.058 47  
1.059 33  1.054 900  
1.055 751  
1.056 602  
1.057 455  7.79 
7.90 
8.01 
8.12 DRS 16 -1: 2017  
11                ©RSB 2017  - All rights reserved  
 14.8 1.060 18  1.058 310  8.23 
15.0 
15.2 
15.4 
15.6 
15.8 1.061 04  
1.061 90  
1.062 76  
1.063 62  
1.064 48  1.059 165  
1.060 022  
1.060 880  
1.061 738  
1.062 598  8.34 
8.45 
8.56 
8.67 
8.78 
16.0 
16.2 
16.4 
16.6 
16.8 1.065 34  
1.066 21  
1.067 07  
1.067 94  
1.068 81  1.063 460  
1.064 324  
1.065 188  
1.066 054  
1.066 921  8.89 
9.00 
9.11 
9.22 
9.33 
17.0 
17.2 
17.4 
17.6 
17.8 1.069 68  
1.070 55  
1.071 42  
1.072 29  
1.073 17  0.067 789  
1.068 658  
1.069 529  
1.070 400  
1.071 273  9.45 
9.56 
9.67 
9.78 
9.89 
18.0 
18.2 
18.4 
18.6 
18.8 1.074 04  
1.074 92  
1.075 80  
1.076 68  
1.077 56  1.072 147  
1.073 023  
1.73 900  
1.074 777  
1.075 657  10.00  
10.11  
10.22  
10.33  
10.44  
19.0 
19.2 
19.4 
19.6 
19.8 1.078  44 
1.079 32  
1.080 21  
1.081 10  
1.081 98  1.076 537  
1.077 419  
1.078 302  
1.079 187  
1.080 072  10.55  
10.66  
10.77  
10.88  
10.99  
 
20.0 
20.2 
20.4 
20.6 
20.8 1.082 87  
1.083 76  
1.084 65  
1.085 54  
1.086 44  1.080 959  
1.081 848  
1.082 737  
1.083 628  
1.084 520  11.10  
11.21  
11.32  
11.43  
11.54  
21.0 
21.2 
21.4 
21.6 
21.8 1.087 33  
1.088 23  
1.089 13  
1.090 03  
1.090 93  1.085 414  
1.086 309  
1.087 205  
1.088 101  
1.089 000  11.65  
11.76  
11.87  
11.98  
12.09  
22.0 
22.2 
22.4 
22.6 
22.8 1.091 83  
1.092 73  
1.093 64  
1.094 54  
1.095 45  1.089 900  
1.090 802 
1.091 704  
1.092 607  
1.093 513  12.20  
12.31  
12.42  
12.52  
12.63  
  
©RSB 2017  - All rights reserved                  12 
 Table A.1 —Degree brix, specific gravity and degree baume of sugar solutions (cont’d)  
Degree brix or per  cent by 
weight of  sucrose  Specific gravity at  
20°C/20°C  Specific gravity at  
20°C/4°C  Degree baume  
(Modulus 145) 
23.0 
23.2 
23.4 
23.6 
23.8 1.096 36  
1.097 27  
1.098 18  
1.099 09  
1.100 00  1.094 420  
1.095 328  
1.096 236  
1.097 147  
1.098 058  12.74  
12.85  
12.96  
13.07  
13.18  
24.0 
24.2 
24.4 
24.6 
24.8 1.100 92  
1.101 83  
1.102 75  
1.103 67  
1.104 59  1.098 971 
1.099 886  
1.100 802  
1.101 718  
1.102 637  13.29  
13.40  
13.51  
13.62  
13.73  
25.0 
25.2 
25.4 
25.6 
25.8 1.005 51  
1.106 43  
1.107 36  
1.108 28  
1.109 21  1.103 557  
1.104 478  
1.105 400  
1.106 324  
1.107 248  13.84  
13.95  
14.06  
14.17  
14.28  
26.0 
26.2 
26.4 
26.6 
26.8 1.110  14 
1.111 06  
1.112 00  
1.112 93  
1.113 86  1.108 175  
1.109 103  
1.110 033  
1.110 963  
1.111 895  14.39  
14.49  
14.60  
14.71  
14.82  
 
27.0 
27.2 
27.4 
27.6 
27.8 1.114 80  
1.115 73  
1.116 67  
1.117 61  
1.118 55  1.112 828  
1.113 763  
1.114 697  
1.115 635  
1.116 572  14.93  
15.04  
15.15  
15.26  
15.37  
28.0 
28.2 
28.4 
28.6 
28.8 1.119 49  
1.120 43  
1.121 38  
1.122 32  
1.123 27  1.117 512  
1.118 453  
1.119 395  
1.120 339  
1.121 284  15.48  
15.59  
15.69  
15.80  
15.91  
30.0 
30.2 
30.4 
30.6 
30.8 1.128 98  
1.129 93  
1.130 89  
1.131 85  
1.132 81  1.126 984  
1.127 939 
1.128 896  
1.129 853  
1.130 812  16.57  
16.67  
16.78  
16.89  
17.00  
31.0 
31.2 
31.4 
31.6 
31.8 1.133 78  
1.134 74  
1.135 70  
1.136 67  
1.137 64  1.131 773  
1.132 785  
1.133 698  
1.134 663  
1.135 628  17.11  
17.22  
17.33  
17.43  
17.54  DRS 16 -1: 2017  
13                ©RSB 2017  - All rights reserved  
 Table A.1 — Degree brix , specific gravity and degree baume of sugar solutions (cont’d)  
Degree brix or per  cent by 
weight of  sucrose  Specific gravity at  
20°C/20°C  Specific gravity at  
20°C/4°C  Degree baume  
(Modulus 145) 
32.0 
32.2 
32.4 
32.6 
32.8 1.138 61  
1.139 58  
1.140 55  
1.141 52  
1.142 50  1.136 596  
1.137 565  
1.138 534  
1.139 506  
1.140 479  17.65  
17.76  
17.87  
17.96  
18.08  
33.0 
33.2 
33.4 
33.6 
33.8 1.143 47  
1.144 45  
1.145 43  
1.146 41  
1.147 39  1.141 453  
1.142 429  
1.143 405  
1.144 384  
1.145 363  18.19  
18.30  
18.41  
18.52  
18.63  
34.0 
34.2 
34.4 
34.6 
34.8 1.148 37  
1.149 36  
1.150 34  
1.151 33  
1.152 32  1.146 345  
1.147 328  
1.148 313  
1.149 298  
286 18.73  
18.84  
18.95  
19.06  
19.17  
35.0 
35.2 
35.4 
35.6 
35.8 1.153 31  
1.154 30  
1.155 30  
1.156 29  
1.157 29  1.151 275  
1.152 265  
1.153 256  
1.154 249  
1.155 242  19.28  
19.38  
19.49  
19.60  
19.71  
36.0 
36.2 
36.4 
36.6 
36.8 1.158 28  
1.159 28  
1.160 28  
1.161 28  
1.162 28  
 1.156 238  
1.157 235  
1.158 233  
1.159 233  
1.160 233  19.81  
20.03  
20.03  
20.24  
20.25  
37.0 
37.2 
37.4 
37.6 
37.8 1.163 29  
1.164 30  
1.165 30  
1.166 31  
1.167 32  1.161 236 
1.162 240  
1.163 245  
1.164 252  
1.165 259  20.35  
20.46  
20.57  
20.68  
20.78  
38.0 
38.2 
38.4 
38.6 
38.8 1.168 33  
1.169 34  
1.170 36  
1.171 38  
1.172 39  1.166 269  
1.167 281  
1.168 293  
1.169 307  
1170 322  20.89  
21.00  
21.11  
21.21  
21.32  
Table A.1 — Degree brix , specific gravity and degree baume of sugar solutions (cont’d)  
Degree brix or per  cent by 
weight of  sucrose  Specific gravity at  
20°C/20°C  Specific gravity at  
20°C/4°C  Degree Baume  
(Modulus 145 
39.0 
39.2 1.173 41  
1.174 43  1.171 340  
1.172 359  21.43  
21.54   
©RSB 2017  - All rights reserved                  14 
 39.4 
39.6 
39.8 1.175 45  
1.176 48  
1.177 50  1.173 379  
1.174 400  
1.175 423  21.64  
21.75  
21.86  
40.0 
40.2 
40.4 
40.6 
40.8 1.178 53  
1.179 56  
1.180 58  
1.181 62  
1.182 65  1.176 447  
1.177 473  
1.178 501  
1.179 527  
1.180 560  21.97  
22.07  
22.18  
22.29  
22.39  
41.0 
41.2 
41.4 
41.6 
41.8 1.183 68  
1.184 72  
1.185 75  
1.186 79  
1.187 83  1.181 592  
1.182 625  
1.183 660  
1.184 496  
1.185 734  22.50  
22.61  
22.72  
22.82  
22.93  
42.0 
42.2 
42.4 
42.6 
42.8 1.188 87  
1.189 92  
1.190 96  
1.192 01  
1.193 05  1.186 773  
1.187 814  
1.188 856  
1.189 901  
1.190 946  23.04  
23.14  
23.25  
23.36  
23.46  
43.0 
43.2 
43.4 
43.6 
43.8 1.194 10  
1.195 15  
1.196 20  
1.197 26  
1.198 31  1.191 993  
1.193 041  
1.194 090  
1.195 141  
1.196 153  23.57  
23.68  
23.78  
23.89  
24.00  
44.0 
44.2 
44.4 
44.6 
44.8 1.199 36  
1.200 42  
1.201 48  
1.202 54  
1.203 60  1.197 247  
1.198 303  
1.199 360  
1.200 420  
1.201 480  24.10  
24.21  
24.32  
24.42  
24.53  
45.0 
45.2 
45.4 
45.6 
45.8 1.204 67  
1.205 73  
1.206 80  
1.207 87  
1.208 94  1.202 540  
1.203 603  
1.204 668  
1.205 733  
1.206 801  24.63  
24.74  
24.85  
24.95  
25.06  
46.0 
46.2 
46.4 
46.6 
46.8 1.210 01  
1.211 08  
1.212 15  
1.213 23  
1.214 31  1.207 870  
1.208 940  
1.210 013  
1.211 086  
1.212 162  25.17  
25.27  
25.38  
24.48  
25.59  
47.0 
47.2 
47.4 
47.6 
47.8 1.215 38  
1.216 46  
1.217 55  
1.218 63  
1.219 71  1.213 238  
1.214 317  
1.215 395  
1.216 476  
1.217 559  25.70  
25.80  
25.91  
26.01  
26.12  DRS 16 -1: 2017  
15                ©RSB 2017  - All rights reserved  
 48.0 
48.2 
48.4 
48.6 
48.8 1.220 80  
1.221 89  
1.222 98  
1.224 06  
1.225 16  1.218 643  
1.219 929  
1.220 815  
1.221 904  
1.222 995  26.23  
26.33  
26.44  
26.54  
26.65  
 
49.0 
49.2 
49.4 
49.6 
49.8 1.226 25  
1.227 35  
1.228 44  
1.229 54  
1.230 64  1.224 086  
1.225 180  
1.226 274  
1.227 371  
1.228 469  26.75  
26.86  
26.96  
27.07  
27.18  
50.0 
50.2 
50.4 
50.6 
50.8 1.231 74  
1.232 84  
1.233 95  
1.235 06  
1.236 16  1.229 567  
1.230 668  
1.231 770  
1.232 874  
1.233 979  27.28  
27.39  
27.49  
27.60  
27.70  
Table A.2  — Correction of readings of the refractometer with scale indicating sucrose for a 
temp erature different from 20  °C ± 0.5  °C 
Temp.  
°C  Scale reading for soluble solids content, per cent (m/m)  
  5 10 15 20 25 30 40 50 60 70 
 Corrections to be subtracted  
15 
16 
17 
18 
19  0.29 
0.24 
0.18 
0.13 
0.06 0.31 
0.25 
0.19 
0.13 
0.06 0.33 
0.26 
0.20 
0.14 
0.07 0.34 
0.27 
0.21 
0.41 
0.07 0.34 
0.28 
0.21 
0.14 
0.07 0.35 
0.28 
0.21 
0.14 
0.07 0.37 
0.30 
0.22 
0.15 
0.08 0.38 
0.30 
0.23 
0.15 
0.08 0.39 
0.31 
0.23 
0.16 
0.08 0.40 
0.32 
0.24 
0.16 
0.08 
 Corrections to be added  
21 
22 
23 
24 
25  0.07 
0.13 
0.20 
0.27 
0.35 0.07 
0.14 
0.21 
0.28 
0.36 0.07 
0.14 
0.22 
0.29 
0.37 0.07 
0.15 
0.22 
0.30 
0.38 0.08 
0.15 
0.23 
0.30 
0.38 0.08 
0.15 
0.23 
0.31 
0.39 0.08 
0.16 
0.23 
0.31 
0.40 0.08 
0.16 
0.24 
0.31 
0.40 0.08 
0.16 
0.24 
0.32 
0.40 0.08 
0.16 
0.24 
0.32 
0.40 
Table A.3  — Refractive index and corresponding percentage by mass of soluble solids (sucrose)  
Refractive  
index  Soluble  
solids  
(sucrose)  
content  Refractive  
index  Soluble  
solids  
(sucrose)  
content  Refractive  
index  Soluble  
solids  
(sucrose)  
content  Refractive  
index  Soluble  
solids  
(sucrose)  
content  
𝑛20
𝐷 Per cent  
(m/m)  𝑛20
𝐷 Per cent  
(m/m)  𝑛20
𝐷 Per cent  
(m/m)  𝑛20
𝐷 Per cent  
(m/m)   
©RSB 2017  - All rights reserved                  16 
 1.333 0  
1.334 4  
1.335 9  
1.337 3  
1.338 8  
1.340 3  
 
1.341 8  
1.343 3  
1.344 8  
1.346 3  
1.347 8  
 
1.349 4  
1.350 9  
1.352 5  
1.354 1  
1.355 7  
 
1.357 3  
1.358 9  
1.360 5  
1.362 2  
1.363 8  
 
1.365 5  
 
 
 0 
1 
2 
3 
4 
5 
 
6 
7 
8 
9 
10 
 
11 
12 
13 
14 
15 
 
16 
17 
18 
19 
20 
 
21 
 1.376 2  
1.368 9  
1.370 6  
1.372 3  
 
1.374 0  
1.375 8  
1.377 5  
1.379 3  
1.381 1  
 
1.382 9  
1.384 7  
1.386 5  
1.388 3  
1.390 2  
 
1.392 0  
1.393 9  
1.395 8  
1.397 8  
1.399  
 
1.401 6  
1.403 6  
1.405 6  22 
23 
24 
25 
 
26 
27 
28 
29 
30 
 
31 
32 
33 
34 
35 
 
36 
37 
38 
39 
40 
 
41 
42 
43 1.407 6  
1.409 6  
 
1.411 7  
1.413 7  
1.415 8  
1.417 9  
1.420 1  
 
1.422 2  
1.424 3  
1.426 5  
1.428 6  
1.430 8  
 
1.433 0  
1.435 2  
1.437 4  
1.439 7  
1.441 9  
 
1.444 2  
1.446 5  
1.448 8  
1.451 1  
1.453 5  44 
45 
 
46 
47 
48 
49 
50 
 
51 
52 
53 
54 
55 
 
56 
57 
58 
59 
60 
 
1.444 2  
1.446 5  
1.448 8  
1.451 1  
1.453 5  1.455 8  
1.458 2  
1.460 6  
1.463 0  
1.465 4  
 
1.467 9  
1.470 3  
1.472 8  
1.475 3 
1.477 8  
 
1.480 3  
1.482 9  
1.485 4  
1.488 0  
1.490 6  
 
1.493 3  
1.495 9  
1.498 5  
1.501 2  
1.503 9  66 
67 
68 
69 
70 
 
71 
72 
73 
74 
75 
 
76 
77 
78 
79 
80 
 
81 
82 
83 
84 
85 
 
 
  DRS 16 -1: 2017  
17                ©RSB 2017  - All rights reserved  
 Annex  B 
(informative)  
 
Microbiology of soft drinks and fruit juices  
B.1 Background spoilage microbiology  
B.1.1  Many micro -organisms are found in soft drinks as environmental or raw material contaminants,  
B.1.2  Yeasts are the most significant group of micro -organisms associated with spoilage of soft drinks and 
fruit juices, for example Zygosaccharomyces rouxii  and Z.baillii . Spoilage will be seen as the growth and 
production of metabo lic byproducts, for example, CO 2, acid, and tainting compounds.  
B.1.3  Soft drinks enhanced by the addition of low levels of fruit juice tend to exhibit similar spoilage flora to 
fruit juices. Microbial problems within soft drinks and fruit juices can be divided into two groups:  
a) growth in, and deterioration of, the product by general organisms to produce spoilage;  
b) growth in, or contamination of, the product by pathogens to prod uce food poisoning  
Table B.1  — Examples of fruit’s pH and risk organisms  
Fruits  Approximate pH ranges  Risk organisms  
Apples  2.9–3.91 Yeasts  
Grapes   3.20–4.51 Yeasts  
Oranges   3.20–4.3 Yeasts  
Raspberries   3.12 Yeasts  
Blackcurrants   2.48–3.60 Yeasts  
Pineapples   3.3–3.7 Yeasts and bacteria  
Mangoes  3.95–4.50 Yeasts and bacteria  
Tomatoes  3.80–4.80 Yeasts, bacteria and moulds/bacteria  
B.2 Risk microorganisms and their metabolites  
B.2.1  Bacteria  
Bacteria that have been associated with spoilage in the soft drinks industry include Escherichia coli, 
Salmonella enterica, Acetobacter, Alicyclobacillus acidoterrestris, Bacillus, Clostridium, Gluconobacter, 
Lactobacillus, Leuconostoc, Saccharobacter, Zym obacter  and Zymomonas .  
©RSB 2017  - All rights reserved                  18 
 B.2.2  Moulds  
B.2.2.1  Mould problems can be divided into two types: growth of a variety of moulds due to poor hygiene 
within the factory or field environment, and growth of heat -resistant moulds within heat -processed juices. The 
former type  can cause tainting, discolouration and other general problems associated with gross mould 
growth. The latter type can result in slow growth of the mould within the processed product.  
B.2.2.2  Heat -resistant moulds able to cause spoilage of fruit juices and  soft drinks include Aspergillus 
ochraceus, Aspergillus tamarii, Aspergillus flavus, Byssochlamys nivea, Byssochlamys fulva, Paecilomyces 
variotii, Neosartorya fischeri, Eupenicillium brefeldianum, Phialophora mustea, Talaromyces flavus,  
Talaromyces trachy spermus  and Thermoascus aurantiacum.  Others include Penicillium notatum, Penicillium 
roquefortii  and Cladosporum spp . 
B.2.3  Mycotoxins  
Mycotoxins are toxic secondary metabolites produced by fungi growing within or on foods. Patulin is the most 
common mycotoxin a ssociated with fruit juice, particularly apple juice  
Table B.2  — Examples of toxin -producing moulds associated fruit with fruit raw materials and soft 
drinks products  
Fruit  Mould  Toxin(s)  
Apple  Penicillium expansum  Patulin, citrinin,  
roquefortine C  
Citrus  P. digitatum  Trptoquivalins  
Carbonated beverages  P. glabrum  Citromycetin  
Bottled water  P. roqueforti  Roquefortine C  
Diluted fruit/water beverages  P. roqueforti  Isofumigaclavine A and B  
Treated orange juice  Fusarium oxysporum  Oxysporone  
Fruit juices  Aspergillus versicolor  Geosmin sterigmatocystin  
 DRS 16 -1:2017  
ICS  67.160.20  
 
 
©RSB 2017  - All right s reserved