PUBLIC REVIEW DRAFT DRAFT UGANDA STANDARD  
  DUS DEAS 147 -1 
Second  Edition  
2018-mm-dd 
 
 Reference number  
DUS DEAS 147 -1: 2017  
© UNBS 201 8 
  
Vinegar — Specification — Part 1: Vinegar from natural sources  
 PUBLIC REVIEW DRAFTDUS DEAS 147-1: 2017 
ii                © UNBS  2018 - 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 2018 
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 written 
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: +256 417 333 250 /1/2 
Fax: +256 414 286 123 
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  
 PUBLIC REVIEW DRAFTDUS DEAS 147-1: 2017 
© UNBS  2018 - All rights reserved                iii National 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 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 
consumers, 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 recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Uganda Standard, DUS DEAS 147-1: 2017 , Vinegar — Specification — Part 1: Vinegar from natural 
sources,  is identical with  and has been reproduced from an East African Standard , DEAS 147-1: 2017, 
Vinegar — Specification — Part 1: Vinegar from natural sources , and adopt ed as a Uganda Standard. 
The committee responsible for this document is Technical Committee UNBS/TC 2,  Food and agriculture 
Subcommittee SC 4 , Fruits , Vegetables, Spices and related products.  
This Second edition cancels and replaces the first edition, US 212-1:2000/EAS 147-1 Vinegar - Specification 
Part 1: Vinegar from natural sources, which has been technically revised. 
Wherever the words, “ East African Standard" appear, they should be replaced by "Uganda Standard." 
 
  PUBLIC REVIEW DRAFT
 DEAS 147-1: 2017  
ICS 67.220.20  
 
© EAC 2017                                                                                                                          Second Edition 2017 
 DRAFT EAST AFRICAN STANDARD 
Vinegar — Specification — Part 1: Vinegar from natural sources 
EAST AFRICAN COMMUNITY PUBLIC REVIEW DRAFTPUBLIC REVIEW DRAFTDEAS 147-1 : 2017 
ii © EAC  2017  – All right s 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 2017  — All rights reserved 
East African Community  
P.O. Box 1096, 
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Tanzania 
Tel: + 255 27 2162100 
Fax: + 255 27 2162190 
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       Web: www.eac -quality.net  
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. 
Violators may be prosecuted. 
 PUBLIC REVIEW DRAFTDEAS 147-1 : 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.  
The Community has established an East African Standards Committee (EASC) mandated to develop and 
issue East African Standards (EAS).  The Committee is composed of representatives of the National 
Standards Bodies in Partner States, together with the representatives from the public and private sector 
organizations in the community .  
East African Standards are developed through Technical Committees that are representative of key 
stakeholders including government, academia, consumer groups, private sector and other interested parties. 
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 Principles and procedures for development of East African Standards. XXXXXX. 
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.  
The committee responsible for this document is Technical Committee EASC/TC 006, Spices culinary herbs 
and condiments . 
This second edition cancels and replaces the first edition (EAS 147-1:1999), which has been technically 
revised. 
Attention is drawn to the possibility that some of the elements of this document may be subject of patent 
rights. EAC shall not be held responsible for identifying any or all such patent rights. 
 PUBLIC REVIEW DRAFTPUBLIC REVIEW DRAFTDRAFT EAST AFRICAN STANDARD  DEAS 147-1: 2017  
 
© EAC 2017  – All rights reserved  1 
 Vinegar — Specification — Part 1: Vinegar from natural sources  
1 Scope  
This Draft East African Standard specifies requirements and methods of sampling and test for vinegar from natural 
sources intended for human consumption.  
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. 
CODEX STAN 192, General standards for food additives   
CODEX STAN 193, Codex general standards for contaminants and toxins in food and feed  
EAS 38, General standard for the labelling of pre-packaged foods 
EAS 39, Code of practice for hygiene in the food and drink manufacturing industry 
EAS 104, Alcoholic beverages — Method of sampling and test  
ISO 948, Spices and condiments — Sampling  
ISO 7952, Fruits, vegetables and derived products — Determination of copper content — Method sing flame 
atomic absorption spectrometry  
ISO 9526, Fruits, vegetables and derived products — Determination of iron content by flame atomic 
absorption spectrometry  
3 Terms and definitions  
For the purposes of this document, the following terms and definitions apply. 
3.1 
vinegar 
liquid, produced exclusively from a suitable raw material of agricultural or silvicultural origin by the process of 
double fermentation (alcoholic and acetous) and contains a specified amount of acetic acid.  
3.2 
wine vinegar 
vinegar obtained from grape juice or wine by acetous fermentation 
3.3 
fruit wine vinegar and cider vinegar 
vinegar obtained by acetous fermentation from wine of fruit or cider,. The products may also be obtained from 
fruit by the process defined in 3.1. PUBLIC REVIEW DRAFTDEAS 147-1 : 2017 
2 © EAC  2017  – All right s reserved  
 3.4 
spirit vinegar 
vinegar obtained by acetous fermentation of distilled alcohol of agricultural origin 
3.5 
grain vinegar 
vinegar obtained without intermediate distillation by the process defined in 3.2, from any cereal grain, the 
starch of which has been converted to sugars by a process other than solely by the diastase of malted barley 
3.6 
malt vinegar 
vinegar obtained without intermediate distillation by the process defined in 3.2, from malted barley, with or 
without the addition of cereal grains, the starch of which has been converted to sugars solely by the diastase 
of the malted barley 
3.7 
distilled malt vinegar 
vinegar produced by the distillation of malt vinegar as defined in 3.6 above under reduced pressure. It 
contains only the volatile constituents of the malt vinegar from which it is derived. 
3.8 
whey vinegar 
vinegar obtained from whey fermentation, without intermediate distillation by the process defined in 3.2 
3.9 
honey vinegar 
vinegar obtained from honey wine, without intermediate distillation, by the process of acetous fermentation 
4 Requirements 
4.1 Ingredients 
4.1.1  Raw materials shall include the following: 
a) products of agricultural origin containing starch, or starch and sugars, including but not limited to fruit,  
cereal grains, malted barley, whey and honey. 
b) wine of grapes or other fruits , cider.  
c) distilled alcohol of agricultural origin. 
4.1.2  The following ingredients may be added to vinegar in amount necessary to impart a distinctive flavour: 
a) whey; 
b) fruit juices or their equivalent of concentrated fruit juices; 
c) sugars; 
d) honey; and 
e) salt. 
4.1.3 Processing aids which include Nutrients for Acetobacter (such as yeast extracts and autolysates and 
amino acids) and nutrient salts may be used  
 PUBLIC REVIEW DRAFTDEAS 147-1 : 2017  
© EAC 2017  – All rights reserved  3 
 4.2 Specific requirements 
4.2.1  Vinegar shall comply with the requirements in Table 1. 
S/No.  Characteristic  Type of vinegar  Test 
method  Malt Fruit wine 
and Cider  Wine  Spirit  
i)  Total acid content, g/l, min.1 50 50 60 50 EAS 104  
ii)  Residual alcohol content, %, v/v,  
max.  0.5 0.5 1 0.5 EAS 104  
iii)  Soluble solids, degree brix, max.  2.0 2.0 1.3 2.0 EAS 104  
iv)  pH, 2.4-3.0 2.4-3.0 2.6-3.4 2.4-3.0 EAS 104  
v)  Ash, %, m/m, max . 0.45 0.45 0.7 0.05 EAS 104  
vi)  Copper, mg/Kg  10 10 10 10 ISO 7952  
vii)  Iron, mg/Kg  30 30 30 30 ISO 9526  
NOTE Vinegar should contain not more than the amount of acid as acetic acid that may be retained through the use of biological 
fermentation.  
1 Calculated to 1 % acetic acid 
5 Food additives 
Use of food additives and in vinegar shall be in accordance with Codex Stan 192. 
6 Contaminants 
Heavy metals in vinegar shall not exceed maximum residue limit as stipulated in Codex Stan 193.  
7 Hygiene 
Vinegar from natural sources shall be manufactured and handled in a hygienic manner in accordance with 
EAS 39. 
8 Weights and Measures 
The volume and fill of the container shall comply with the Weights and Measures regulations of Partner States 
or equivalent legislation.  
9 Packaging 
Vinegar shall be packaged in food grade containers, which protect the product from damage without reacting 
with the product. 
10 Labelling 
10.1 The product shall be legibly and indelibly labelled in compliance with the requirements of EAS 38. In 
addition the following information shall  appear legibly on each container: PUBLIC REVIEW DRAFTDEAS 147-1 : 2017 
4 © EAC  2017  – All right s reserved  
 a) name of the product;  
i) A product manufactured from only one raw material shall be denominated ‘X vinegar’, where ‘X’ 
the name of the raw material used. 
ii) A product manufactured from more than one raw material shall be denominated ‘Y vinegar’, 
where ‘Y’ constitutes a complete list of the ra w materials used in descending order of proportion. 
iii) Where an ingredient has been added, which imparts to the food the distinctive flavour of the 
ingredient or ingredients, the name shall be accompanied by an appropriate descriptive term. 
b) brand name or trademark if any;  
c) list of ingredients; 
d) minimum total acid content % as acetic; 
e) net volume of contents; 
f) name, physical location and full address of manufacturer, packer, distributor, importer, exporter or vendor 
of the food shall be declared; 
g) date of manufactur e; 
h) country of origin; 
i) batch number; 
j) Storage conditions 
k) Instructions of use 
10.2 Labelling of non-retail containers 
The following specific provisions apply to the labelling of non-retail containers: 
a) Information in 10.1 shall be given either on the container or in accompanying documents, except that 
the name of the food, lot identification and the name and address of the manufacturer or packer shall 
appear on the containers. 
b) Lot identification and the name and address of the manufacturer or packer may be replaced by an 
identification mark, provided that such a mark is clearly identifiable with the accompanying document.  
11 Sampling  
Sampling shall be carried out in accordance with ISO 948. 
. PUBLIC REVIEW DRAFTDEAS 147-1: 2017    
 
© EAC 2017  – All rights reserved