DRAFT UGANDA STANDARD  
  DUS DEAS 145 
Second  Edition  
2017-mm-dd 
 
 Reference number  
DUS DEAS 145: 2017 
© UNBS 2017 
   
Gin — Specification  
 
 DUS DEAS 145: 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 145: 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 145: 2017 , Gin — Specification, is identical with and has been 
reproduced from an International Standard, DEAS 145 : 2017, Gin — Specification , 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 145: 2014, Gin — Specification, which has been technically revised. EAS 145:2017
ICS67.160.10
© EAC 2017 Third Edition 2017
FINAL DRAFT EAST AFRICAN STANDARD
Gin—Specification
EAST AFRICAN COMMUNITYEAS145:2017
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 wi thout 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 2013 —All rights reserved
East African Community
P.O.Box 1096
Arusha
Tanzania
Tel: 255 27 2504253/8
Fax: 255 27 250 4481/2504255
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 145:2017
©EAC 2017 –All rights reserved iiiForeword
Development of the East African Standards has been necessit ated 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.
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 Standard s 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
receive d are 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 expected to ensure that they always have the latest versions of the standards
they are implementing .
FDEAS 145was prepared by Technical Committee EASC/TC007, Alcoholic and non -alcoholic beverages .
This second edition cancels and replaces the fir st edit ion EAS 145:2017,which has been technically revised.DRAFT EAST AFRICAN STANDARD DEAS 145:2017
© EAC 2017–All rights reserv ed 1Gin—Specification
1Scope
This final draft East African Standard specifies the requirements and methods of sampling and test for gin.
2Normative references
The following referenced documents are indi spensable 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 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 stuf fs—Methods of determination of Lead
EAS 144, Neutral spirit —Specification
EAS 123, Distilled water —Specification
3Terms and definitions
For the purposes of this standard, the following te rms and definitions shall apply.
gin
Potable alcoholic bevera ge made from neutral spirits and flavoured with juniper berries .with or without
flavours of other aromatics.
4Requirements
4.1 General requirements
The ingredients for gin may l include the following:
a)neutral spirit conforming to EAS 144 ;2 © EAC 2017 –All rights reservedb)demineralise dwater or distilled water conforming to EAS 123or; and
c)flavouring agent, if used, in accordance CAC/GL 66 .
4.2 General requirements
4.2.1Gin 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
4.2.2Gin shall be free from any ingredients injurious to health.
4.3Specific 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  20oC, min. 37.5
EAS 104Total 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. 100
Higher alcohols as amyl alcohol ,mg/L of absolute alcohol, max. 50
Aldehydes as acetaldehyde ,mg/L of absolute al cohol, max. 5
Methanol, mg/L, max. 50
5Food additives
Food additives may be used in the preparation of gin in accordance with CODEX STAN 192.
7 Hygiene
Gin shall be manufactured and handled in a hygienic manner in accordance with EAS 39.
8Weight sand measures
The volume and fill of gin shall comply with the weights and measures regulations of Partner States or
equivalent legislation.
9Packaging
9.1 Gin shall be packaged in suitable food grade containers.
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©EAC 2017 –All rights reserved 310Labelling
In addition to the requirements of EAS 38, the following specific labelling requirements shall apply and shall be
legibly and indeli bly marked:
a)common name as ‘ Gin’;
b)name, physical location and address of manufacturer /;importer/bottler
c)ethyl alcohol content, % by volume;
d)net content;
e)batch identification number/code;
f)country of origin; and
g)statutory warnings.
11Sampling and test
Samp ling and testing of gin shall be done in accordance with respective clause of EAS 104.DEAS 145:2017
© EAC 2017–All rights reserved