UGANDA STANDARD  
  US EAS 145 
First  Edition  
2014-10-15 
 
 Reference number  
US EAS  145: 2014 
© UNBS 201 4 
  
Gin — Specification  
 US EAS 145: 2014 
ii                © UNBS  2014 - 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 application  
© UNBS 20 14 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior wr itten 
permission from UNBS.  
Requests for permission to reproduce this document should be addressed to  
The Executive Director  
Uganda National Bureau of Standards  
P.O. Box 6329  
Kampala  
Uganda  
Tel: 256 41 505 995  
Fax: 256 41 286 123  
E-mail: unbs@infocom.co.ug  
Web: www.unbs.go.ug  
 US EAS 145: 2014 
© UNBS  2014 - All rights reserved                 iii National foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Tourism, Trade and 
Industry established under Cap 327, of the Laws of Uganda. UNBS is mandat ed 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/SPS Agreeme nts of the World 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 representatives of 
consu mers, traders, academicians, manufacturers, government and other stakeholders.  
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 re commending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Uganda Standard, US EAS 145: 2014, Gin  — Specification , is identical with  and has been reproduced 
from an East African  Standard , EAS 145: 2014, Gin — Specification , and adopted  as a Uganda Standard.  
Wherever the words, “ East African  Standard" appear, they should be replaced by "Uganda Standard."  
 
   EAS 145: 2013  
ICS 67.160.10  
© EAC 2013                                                                                                                         Second  Edition 2013   
 
EAST AFRICAN STANDARD  
Gin — Specification  
EAST AFRICAN COMMUNITY  EAS 145:2013  
ii © EAC  2013  – All rights res erved  
 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 s elling 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  EAS 145:2013  
© EAC 2013  – 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 Commun ity 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 discus sed 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 .  
EAS 145 was prepared by Technical Committee EASC/TC 007, Alcoholic and non -alcoholic beverages . 
This second edition cancels and replaces the fir st edition EAS  145:2000, which has been technically revised.  
 EAST AFRICAN STANDARD  EAS 145:2013  
 
© EAC 2013  – All rights reserved  1 
 Gin — Specification  
1 Scope  
This East African Standard specifies the requirements and methods of sampling and test for gin.  
2 Normative references  
The following referenced documents are indispensable for the applicat ion 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, Codex gen eral standard for food additives  
EAS 12, Drinking (potable) water —Specification  
EAS 38, General standard for the labelling of pre -packaged foods  
EAS 39, Hygiene in the food and drink industry — Code of practice  
EAS 100,  Food stuffs — Methods of determinat ion of Lead  
EAS 144, Neutral spirit — Specification  
EAS 123, Distilled water — Specification  
3 Terms and definitions  
For the purposes of this standard, the following te rms and definitions shall apply.  
gin 
potable alcoholic liquors made from neutral spirit  distillate or a mixture of distillates obtained from sugarcane 
products, cereals, starch from roots and tubers, and fermented by the action of yeast or a mixture of yeast  and 
flavoured using flavours made from juniper berries and/or other aromatics  
4 Requ irements  
4.1 General requirements  
The ingredients for gin shall include the following:  
a) neutral spirit conforming to EAS 144 ; 
b) distilled water conforming to EAS  123 or demineralised water; and  EAS 145:2013  
2 © EAC  2013  – All rights res erved  
 c) flavouring  agent, if used,  in accordance  CAC/GL 66 . 
4.2 General requirements  
4.2.1 Gin shall be clear and shall not develop any turbidity on being diluted with water and shall be free 
from sediments or suspended matter of any type even at sub -zero temperature. Gin shall have the 
characteristic taste associated with the  gin 
4.2.2 Gin shall be free from any ingredients injurious to health.  
4.3 Specific quality requirements  
When tested in accordance with EAS 104, gin shall comply with the requirements given in Table 1.  
Table 1 — Quality requirements for gin  
Characteristic  Requirement  Test method  
Ethanol content, % v/v , at  20 oC, min.  37.5 
EAS 104  Total solids , mg/L, max.  30 
Total acids as acetic acid , mg/L  of absolute alcohol, max.  100 
Volatile acids as acetic acid , mg/L of absolute alcohol, max.  50 
Esters as et hyl acetate , mg/L of absolute alcohol, max.  30 
Higher alcohols as amyl alcohol , mg/L of absolute alcohol, max.  50 
Aldehydes as acetaldehyde , mg/L of absolute alcohol, max.  5 
Furfural  To pass the test  
Methanol, mg/ L, max.  50 
5 Food additives  
Food additives may be used in the preparation of gin in accordance with CODEX STAN 192.  
6 Heavy metal contaminants  
When tested in accordance with EAS 10 0 the level of lead shall not exceed 0.01 mg/L.  
7 Hygiene  
Gin shall be manufactured and handled in a hygien ic manner in accordance with EAS 39.  
8 Weight s and measures  
The volume and fill of gin shall comply with the weights and measures regulations of Partner States or 
equivalent legislation.  
9 Packaging  
9.1 Gin shall be packaged in suitable food grade contain ers.  EAS 145:2013  
© EAC 2013  – All rights reserved  3 
 9.2 Gin 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 require ments shall apply and shall be 
legibly and indelibly marked:  
a) common name as ‘ Gin’; 
b) name, physical location and address of manufacturer;  
c) ethyl alcohol content, % by volume;  
d) net content;   
e) a declaration by common name of any additives used;  
f) date of manufactur e; 
g)  batch identification number/code;  
h) country of origin;  and 
i) statutory warnings.  
11 Sampling and test  
Sampling and testing of gin shall be done in accordance with respective clause of  EAS 104.  
 EAS 145:2013    
 
© EAC 2013  – All rights reserved