|
1. |
Organoleptic characteristics: |
No detectable taste other than that of the raw material. |
|
2. |
Minimum alcoholic strength by volume: |
96% vol. |
|
3. |
Maximum values of residue elements: | |
|
Total acidity: Expressed in g of acetic acid per hl of alcohol at 100% vol. |
1.5 (15 ppm) | |
|
Esters: Expressed in g of ethyl acetate per hl of alcohol at 100% vol. |
1.3 (13 ppm) | |
|
Aldehydes: Expressed in g of acetaldehyde per hl of alcohol at 100% vol. |
0.5 (5 ppm) | |
|
Higher alcohols: Expressed in g of 2-methyl, 1-propanol (iso-butanol) per hl of alcohol at 100% vol. |
0.5 (5 ppm) | |
|
Methanol: Expressed in g per hl of alcohol at 100% vol. |
50 (500 ppm) | |
|
Dry extract: Expressed in g per hl of alcohol at 100% vol. |
1.5 (15 ppm) | |
|
Volatile bases containing nitrogen: Expressed in g of nitrogen per hl of alcohol at 100% vol. |
0.1 (1 ppm) | |
|
Furfural: |
Not detectable | |
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