TBS/AFDC 13(5359)  P3/Rev TZS 1256:2010  
ICS: 67.160.10  
 
 
  
 
 
    DRAFT T ANZANIA STANDARD  
 
 
NON CEREAL BASED ALCOHOLIC  BEVERAGES  – 
SPECIFICATION  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
TANZANIA BUREAU OF STANDARDS  
 
 
 
  
 TANZ ANIA STANDARD     TBS/AFDC 13(5359)P3 /Rev TZS 1256:2010  
 
 
  
NON - CEREAL BASED ALCOHOLIC BEVERAGES – SPECIFICATION  
 
 
0  FOREWORD  
 
Most alcoholic beverages have traditionally  been known to be products of direct fermentation 
process , either from grains or sugar. Research  and development has however enabled 
production of other alcoholic beverages that are based on fermentation of other ingredients; 
including those of  non cereal origin, such  as fruits, honey, juice , berries, roots and tubers.  
 
Alcoholic beverages are normally judg ed in  terms of flavour and  stimulating effects they 
produce .  Bearing this in mind the alcoholic beverage industry has therefore , continuousl y 
been in search of new products that would fulf ill the aforementioned qualiti es. 
 
In light of the need to safeguard the cons umer and in order to ensure the  safety and quality of 
alcoh olic beverages derived from non  cereal ingredients this  Tanzania  Standar d was thus 
developed.  
 
In the preparation of this Tanzania Standard assistance was derived from  local producers of 
non cereal based alcoholic beverages.  
 
In reporting the result of a test or analysis made in accordance with this  Tanzania Standard, if 
the final value observed or calculated is to be rounded off it shall be d one in accordance with 
TZS 4 Rounding off numerical values   
 
1   SCOPE  
 
This Tanzania Standard specifies requirements an d methods of sampling and test ing for non 
cereal based alcoholic bev erages, produced by fermentation of soluble extracts of non cereal 
ingredients. The Standard does  not include requirement s for wines , ulanzi and roselle  
alcoholic  drinks.  
 
2   REFERENCE S 
 
The following referenced documents are indispensable for the applica tion of this document. 
For dated references, only the edition cited applies. For undated references, the latest edition 
of the referenced documents (including any amendments) applies . 
 
TZS 4  Rounding off numerical values  
 
TZS 59 Water Distilled quality – Specification  
 
TZS 7 6 Test method for determination of arsenic  
 
TZS 101 Refined sugar – Specification  
 
TZS 109 Code of hygiene for food processing units – General  
 
TZS 115 Food – Permitted food additives – Schedule  
 
TZS 117 Food h andling of samples for micr obiological analysis – Code of practice  
 
TZS 119  General g uidance for the enumeration of Coliforms – Most P robable 
Number Technique  (MPN)  
  
  TZS 56  Beer – Specification  
 
TZS 268 General at omic absorption spectrophotometer  method for dete rmination of 
lead in foodstuffs  
 
TZS 538 Packaging , marking and labeling of foods  
 
TZS 789 Drinking (P otable ) water – Specification  
 
TZS 471  Methods of sampling and tests for alcoholic beverages  
 
TZS 665  fruit flavour alcoholic beverage – Specification  
 
TZS 467 Table wines – Specification  
 
 
3   TERMS AND DEFINITIONS  
 
For the purpose of this  Tanzania S tandard the following definitions shall apply.  
 
3.1  
alcohol  
as ethyl alcohol (C 2H5OH) 
 
3.2  sugar  
 
Means refined sugar conforming to TZS 101 or Brown sugar conforming TZS 831 (see clause 
2) 
 
3.3 non cereal  based alcoholic beverage  
 
means an alcoholic beverage derived from fermentation of a sugary substra te originating from 
non cereal ingredients; using yeast,  Saccharomyces spp  as fermenting organisms with 
subsequent maturation  process to achieve an al coholic content not exceeding 10  % v/v.  
 
3.4 Non cereal ingredient   
 
Means a substrate such as fruits, juices, saps, honey, roots and tubers that shall  be used to 
produce non cereal based alcoholic beverage . 
 
 
4. REQUIREMENT S 
 
4.1 GENE RAL REQUIREMENTS  
 
4.1.1 Description  
 
4.1.1.1 Non cereal  based alcoholic beverage  
 
Shall either be the carbonated or non -carbonated alcoholic beverage, intended to be 
consumed directly without prior dilution, obtained by fermentation of starch and/or sugar 
substrate originating  from non -cereal ingredients, with  maturation process to which adjuncts 
such as industrial  sugar or glucose may be used. The beverage shall after fermentation be 
prepared by either decantation without filtering  or with decantation  and filtration.  The 
beverage may also be flush pasteurized or non -pasteurized  and shall contain an alcoholic 
content  varying from  2.0 – 10.0 % v/v (see table 1)  
 
 
  
 4.1.2 Ingredients  
 
The following raw materials shall be used fo r the production of non  cereal ba sed alcoholic 
beverages;  
 
4.1.2.1 Potable water  
 
Conforming to TZS 789  (see clause 2)  
 
4.1.2.2  Non cereal ingredients  
 
Raw mate rials such as f ruits,  juices, honey,  saps, roots and tubers conforming to the 
appropriate Tanzania  or C odex Alimentarius Comm ission standard shall be used. Such 
materials shall be safe; and shall also not affect the quality and safety of the final product.  
 
4.1.2.3 Yeasts (Saccharomyces spp)  
 
4.1.2.4 Refined sugar   
 
Industrial sugar co nforming to TZS 101 (see clause 2) , may be  used as an adjunct.  
 
4.1.2.5 Food additives  
 
Non-cereal based alcohol ic beverages may contain  food additive ; processing aids such as 
proteolytic and pectolytic enzymes  and as sp ecified in TZS 115 (see clause 2) . 
 
4.1.2.6 Non cereal based alcoholic beverages shall be free from artificially  added  ethyl 
alcohol (ethanol)  
 
 
4.2 SPECIFIC REQUIREMENT  
 
4.2.1 When tested the physical and chemi cal requirements of non  cereal based alcoholic 
beverage shall be as specified in table 1.  
 
4.2.2 The beverage shall be free from fore ign matter. Also shall possess the  characteristic 
colour, form , odour and taste.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
  Table 1: Physical and chemi cal requirements for non  cereal based alcoholic beverages  
 
 
 
S/N  
 
Characteristic   
Requirements   
Method of test 
(See Clause 2 ) 
  
Low  
mild  
Medium   
strong  
 
1. 
 
 
2. 
 
 
 
3. 
 
4. 
 
5. 
 
 
6. 
 
 
7. 
 
8.  
Ethyl alcohol, 
percent, v/v  
 
Volatile acidity, as 
acetic acid, g/l, 
max 
 
Methanol, % v/v  
 
pH 
 
Soluble solids, 
g/100ml  
 
Copper, mg/l, 
max.  
 
Lead, mg/l , max.    
 
Arsenic, mg/l, max  
 
0.5 - 2.4 
 
 
1.3 
 
 
0.3 
 
2.5 - 4.0 
 
 
4 - 8 
 
2 
 
 
0.1 
 
0.1  
 
2.5 - 4 
 
 
1.3 
 
 
0.3 
 
2.5 - 4.0 
 
 
4 - 8 
 
2 
 
 
0.1 
 
0.1  
 
4.1-5.5 
 
 
1.3 
 
 
0.3 
 
2.5 - 4.0 
 
 
4 - 8 
 
.2 
 
 
0.1 
 
0.1  
 
More than 5.5  
 
 
1.3 
 
 
0.3 
 
2.5 – 4.0 
 
 
4 - 8 
 
2 
 
 
0.1 
 
0.1  
 
TZS 471  
 
 
Annex  C TZS 467:  
 
 
TZS 471  
 
Annex B TZS 56  
 
 
Annex E TZS 467  
 
Annex I TZS 467  
 
 
Annex K TZS 467  
 
TZS 76  
 
 
5 Hygiene  
 
5.1 Non cereal based alcoholic beverages shall be manufactured in premises maintained and 
handled in accordance to the requirements provided  in TZS 109 (see clause 2) . 
 
5.2 Microbiological requirements   
 
The product shall conform to microbiological limits specified in table 2  
 
Table 2: Microbiological  requirements for non cereal based alcoholic beverages  
 
 
S/N  
Organism  Maximum  limit 
 Method of test  
Unpas teurized  Paste urized  
 
1. 
 
 
2 
 
3 
 Total plate  count , cfu/ml,  
 
 
Coliforms (MPN/ml  
 
Yeast s and mould s,cfu/ml   104 
 
 
 NIL 
  
104 101 
 
  
NIL 
 
101 TZS 118 
 
 
TZS 119 
 
TZS 131 
 
 
 
 
 
 
 
  
 6 SAMPLING AND TEST  
 
6.1 Sampling  
Sampling shall be done in accordance with T ZS 471  
 
6.2 Test  
 
The method of sampling and test shall be as prescribed in Table 1 and 2  
 
6.2.1  Quality of reagents  
 
Unless specified otherwise analytical grade chemicals and distilled water conforming to TZS 
59 shall be used in all tests.  
 
 
7   PACKAGING , MARKING AND LABELLING  
 
7.1 Packing  
 
7.1.1  Non cereal based alcoholic beverages shall be filled in any suitable safe container 
conforming to the requirements of TZS 538 (see clause 2). Containers shall be properly 
sealed with gas tight caps which shall no t affect the quality and safety of the product and shall 
also protect the product from undue oxidation or contamination.  
 
7.1.2  Crown and other closures in case of bottled beverages  shall be lined internally with 
harmless materials.  
 
7.1.3  The volume fille d shall comply with the sale of goods (we ights and packaging 
regulations . 
 
 
7.2 Marking and labelling  
 
Containers of non  cereal based alcoholic beverages  intended for sale or distribution for 
human consumption shall be legibly and indelibly marked or label ed with the following 
information.  
 
a) The common name of the product shall  be designated by the substrate source 
e.g. "Banana  alcoholic beverage " 
b) Brand or Trade name of the product, if any  
c) Name, postal  and physical address of the manufacturer or packer  
d) Alcoh ol content, in percent volume by volume  
e) A declaration by common name of any additive if used  
f) List of ingredients in descending order of proportion  
g) The net content by volume in milliliters or litres  
h) Country of origin  
i) Date of manufacture and expiry date  
j) Storage condition  
k) Statements to denote “pasteurized or unpasteurized . 
l) Batch number in code or in clear  
 
 
 
The containers may also be marked with the TBS Standards Mark of Quality.  
 
NOTE — The TBS Standards Mark of Quality may be used by the manufacturers only  
under licence from TBS. Particulars of conditions under which the licences are 
granted, may be obtained from TBS.