DRAFT UGANDA STANDARD  
  DUS DEAS 143 
Second  Edition  
2017-mm-dd 
 
 Reference number  
DUS DEAS 143: 2017 
© UNBS 2017 
   
Brandy ― Specification  
 
 DUS DEAS 143: 2017 
ii                © UNBS  2017 - 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 2017 
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: +256 417 333 250/1/2/3 
Fax: +256 414 286 123 
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  
 DUS DEAS 143: 2017 
© UNBS  2017 - 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 Draft Uganda Standard, DUS DEAS 143: 2017, Brandy ― Specification , is identical with and has been 
reproduced from an International Standard, D EAS 143: 2017, Brandy ― Specificati on, and is being proposed 
for adoption as a Uganda Standard. 
This standard was developed by the Subcommittee on Water and alcoholic beverages, SC 16, under the Food 
and agriculture Standards Technical Committee (UNBS/TC 2 ). 
Whereve r the words, “ East African Standard " appear, they should be replaced by "Uganda Standard." 
This standard cancels and replaces US 143: 2014, Brandy ― Specification , which has been technically 
revised. DEAS 143:2017
ICS67.160.10
© EAC 2017 Third Edition 2017
DRAFT EAST AFRICAN STANDARD
Brandy ― Specification
EAST AFRICAN COMMUNITYDEAS143:2017
ii © EAC 2017 –All rights reservedCopyright 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 witho ut 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 pur pose 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 250448 1/2504255
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 persecutedDEAS 143:2017
©EAC 2017 –All rights reserved iiiForeword
Development of the East African Standards has been necessitate d 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 t he 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 B odies 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 a re 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 ex pected to ensure that they always have the latest versions of the standards
they are implementing .
FDEAS 143was prepared by Technical Committee EASC/TC007, Alcoholic and non -alcoholic beverages .
This second edition cancels and replaces the fir st edition EAS 143:2013,which has been technically revised.DRAFT EAST AFRICAN STANDARD DEAS 143:2017
© EAC 2013 –All rights reserved 1Brandy ―Specification
1Scope
This Final Draft East African Standard specifies the requirements and method of sampling and test for brandy.
2Normative references
The following referenced documents are ind ispensable 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 flavouring s
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 stu ffs—Methods of determination of Lead
EAS 123, Distilled water —Specification
EAS 144, Neutral spirit —Specification
3Terms and definitions
For the purposes of this standard, the following te rms and definitions shall apply.
3.1
brandy
distilled alco holic 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, orabrandy with neutral spirit2 © EAC 2017 –All rights reserved3.4
blended fruit brandy
mixture of fruit brandies or fruit brandy with neutral spirit
4Requirements
4.1 Ingredients
The ingredients for brandy may include the following:
a)distilled water conforming to EAS 123or deminer alised water;
b)neutral spirit , ,shall conform to EAS 144 ; and
c)flavouring agents, in accordance with CAC/GL 66
4.2General requirements
4.2.1Brandy shall
a)be clear and free from haze
b)be of a pale yellow or amber colour
c)have characteristic aroma and tast e.
4.2.2Fruit 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 1 04.
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, max250
iii. Esters as ethyl acetate, mg/L of
absolute alcohol, min :
Grape or fruit brandy
Blended brandy30
10
iv. [Higher alcohols
as amyl alcohol,
mg/ L of absolute
alcohol, maxGrape or fruit
brandy
10,000©EAC 2017 –All rights reserved 3Blended
brandy2,400
v. Aldehydes as acetaldehyde, mg/L
absolute alcohol, max500
vi. Methyl alcohol,
mg/L, of absolut e
alcohol max.Grape or fruit
brandy1000
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.
6Food additives
Food additives may be used in the preparati on 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.
8Weight sand measures
The volume and fill of brandy shall comply with the weights and measures regulations o f Partner States or
equivalent legislation.
9Packaging
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 i ts safety and quality
10Labe lling
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, physic al location /address of manufacturer /;importer/ packer/bottler
c)ethyl alcohol content, % by volume;4 © EAC 2017 –All rights reservedd)net content;
e)batch identification number/code;
f)country of origin ; and
g)statutory warnings .
8Sampling and test
Sampling and testing of brandy shall be done in accordance with EAS 104.DEAS 143:2017
© EAC 2017–All rights reserved