Reference number  
RS 5: 20 14 
© RBS 20 14 
 
 
 RWANDA 
STANDARD  RS
5
Second  edition
2014-07-08
Gin — Specification  
  RS 5: 20 14 
©RBS 20 14 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  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
© RBS 2014 
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 RBS.  
Requests for permission to reproduce this document should be addressed to  
Rwanda Bureau of Standards.  
P.O Box 7099 Kigali -Rwanda  
Tel. +250 586103/ 582945/ 582946  
Fax + 250 583305  
E-mail: info@rbs.org.rw  RS 5: 20 14 
iii                 ©RBS 20 14 All rights reserved  
 
 Foreword   
Rwanda Standard s are prepared  by Technical Committees and approved by R wanda Bureau of Standards 
(RBS ) Board  of Directors in  accordance with the procedures of RBS, 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 RBS Board of Director s for publication and 
gazettment as Rwanda Standards.  
RS5 was prepared by Technical Committee RBS/TC1, on Beverages . 
In the preparation of this standard, reference was made to the following standard s: 
1) SAZS S14:1968, London dry gin  — Specification  
2) KS 05 -614:1992, Gins — Specification  
3) FDEAS 145:  2013, Gin — Specification  
The assistance delivered from the above source is hereby acknowledged with thanks.  
Committee membership  
The following organizations were represented on the Technical Committee on Beverages (RBS/TC 1) in the 
preparation of this standard.  
COTTRACO - PROBIO  
Enterprise URWIBUTSO   
IKIGAGE PROJECT  
SPERANZA Group Ltd  
University of Rwanda – College of Science and Te chnology (UR - CST)  
Rwanda Bureau of Standards (RBS) - Secretariat  
 RS 5: 2014 
1                 ©RBS 20 14 All rights reserved  
 
 Gin  — Specification  
1 Scope  
This Rwanda Standard specifies the requirements and methods of sampling  and test  for gin. 
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, Codex general standard for food additives  
EAS 100,  Food stuffs — Methods of determina tion of Lead  
RS 4 , Neutral spirit - Specification . 
RS CAC/RCP 1, General principles for food hygiene — Code of practice  
RS CODEX STAN 1, Labelling of pre -packaged foods  
RS EAS 104, Methods of sampling and test for alcoholic beverages . 
RS EAS 123, Distilled water — Specification.  
3 Term and definition  
For the purposes of this standard, the following term and definition 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 Requirements  
4.1 General  requirements  
The ingredients for gin shall inclu de the following:  
a) neutral spirit conforming to RS 4; 
b) distilled water conforming to RS EAS 123  or demineralised water; and  
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  RS 5: 20 14 
©RBS 20 14 All rights reserved                  2 
 
 4.2.2 Gin shall be free from any ingredients injurious to health.  
4.3 Specific quality requirements  
When tested in accordance with RS EAS 104 , gin shall comply with the requirements given in Table 1.  
Table 1  — Quality requirements for gins  
Characteristic  Requirement  Test method  
Ethanol content, % v/v, at  20 oC 37.5 - 45 
RS 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 ethyl 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 100  the level of lead shall not exceed 0.01 mg/L.  
7 Hygiene  
Gin shall be manufactured and handled in a hygienic manner in accordance with RS CAC/RCP 1 . 
8 Weight s and measures  
The volume and fill of gin shall comply with national  weights and measures regulations .  
9 Packaging  
9.1 Gin shall be packaged in glass bottles of not less than 250 mL capacity.  
9.2 Gin shall be packaged for bulk delivery and storage in containers that shal l prevent contamination of the 
product and preserve its safety and quality . 
10 Labelling  
In addition to the requirements of RS CODEX STAN 1 , the following specific labelling requirements 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;  RS 5: 2014 
3                 ©RBS 20 14 All rights reserved  
 
 d) net content;  
e) a declaration by common name of any additives used;  
f) date of manufacture;  
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  RS EAS 104 . 
  RS 5: 2014 
ICS 67.160.10  
 
 
©RBS 2014 All rights reserved