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Kombucha Testing

  • The term “kombucha” generally refers to a fermented beverage produced from a mixture of steeped tea and sugar, combined with a culture of yeast strains and bacteria.
  • Some kombucha products also have fruit juice or other flavors added during production.
  • The combination of sugar and yeast triggers fermentation, which may produce a kombucha with an alcohol content of 5% or more alcohol by volume.
  • Fermentation, which is part of kombucha production, is a natural reaction when sugar and yeast are combined. Factors can influence how much alcohol is produced by fermentation with time & temp.
  • Even though a kombucha beverage may have less than 0.5% alcohol by volume at the time of bottling, fermentation may continue in the bottle after it leaves the production facility, depending on how the kombucha beverage is made and stored.  As a result, the alcohol content may increase to 0.5% or more alcohol by volume.
  • Under federal law, if the alcohol content of Kombucha is 0.5% or more alcohol by volume, at any time during production, when bottled, or at anytime after bottling, the kombucha is an alcoholic beverage and subject to TTB regulations
  • KOMBUCHA IS AT OR ABOVE 0.5% ALCOHOL BY VOLUME AT ANY TIME -TTB REGULATIONS DO APPLY
  • Kombucha is NEVER at or above 0.5% alcohol by volume during production, at time of bottling, or after bottlingTTB REGULATIONS DO NOT APPLY This type of kombucha must comply with all applicable Food and Drug Administration (FDA) regulations.

Wine Testing

  • brand name
  • Class type
  • Name address
  • Net contents
  • Alcohol content
  • A statement that contains the product contains FD&C Yellow No. 5, where the coloring material is used in a product bottled on or after October 6, 1984
  • Declaration of cochineal extract or carmine – a statement that product contains the color additive using common names cochineal extract or carmine
  • Declaration of sulfites –
  • Voluntary disclosure of major food allergens
  • Alcoholic content shall be stated in the case of wines containing more than 14 percent of ABV
  • If less than 14% listed as table wine

 

Distilled Spirits Testing  (Requirements)

  • Brand Name
  • class type
  • Alcohol content
  • Name and address
  • Net contents
  • Disclosure of certain ingredients
  • Coloring or treatment with wood
  • Age
  • State of distillation
  • FD&C Yellow 5 must be stated
  • Cochineal extract or carmine – needs to be listed
  • Sulfites – need to be listed
  • Aspartame – need to be listed
  • Listed as %ABV
  • The alcohol content in degrees of proof may be stated
  • Coloring materials – artificially colored must appear on label of any distilled spirits product containing synthetic or natural materials that primarily contribute to color
  • Allergen statements – voluntary disclosure

Kombucha Testing

  • The term “kombucha” generally refers to a fermented beverage produced from a mixture of steeped tea and sugar, combined with a culture of yeast strains and bacteria.
  • Some kombucha products also have fruit juice or other flavors added during production.
  • The combination of sugar and yeast triggers fermentation, which may produce a kombucha with an alcohol content of 5% or more alcohol by volume.
  • Fermentation, which is part of kombucha production, is a natural reaction when sugar and yeast are combined. Factors can influence how much alcohol is produced by fermentation with time & temp.
  • Even though a kombucha beverage may have less than 0.5% alcohol by volume at the time of bottling, fermentation may continue in the bottle after it leaves the production facility, depending on how the kombucha beverage is made and stored.  As a result, the alcohol content may increase to 0.5% or more alcohol by volume.
  • Under federal law, if the alcohol content of Kombucha is 0.5% or more alcohol by volume, at any time during production, when bottled, or at anytime after bottling, the kombucha is an alcoholic beverage and subject to TTB regulations
  • KOMBUCHA IS AT OR ABOVE 0.5% ALCOHOL BY VOLUME AT ANY TIME -TTB REGULATIONS DO APPLY
  • Kombucha is NEVER at or above 0.5% alcohol by volume during production, at time of bottling, or after bottlingTTB REGULATIONS DO NOT APPLY This type of kombucha must comply with all applicable Food and Drug Administration (FDA) regulations.

Wine Testing

  • brand name
  • Class type
  • Name address
  • Net contents
  • Alcohol content
  • A statement that contains the product contains FD&C Yellow No. 5, where the coloring material is used in a product bottled on or after October 6, 1984
  • Declaration of cochineal extract or carmine – a statement that product contains the color additive using common names cochineal extract or carmine
  • Declaration of sulfites –
  • Voluntary disclosure of major food allergens
  • Alcoholic content shall be stated in the case of wines containing more than 14 percent of ABV
  • If less than 14% listed as table wine

Distilled Spirits Testing  (Requirements)

  • Brand Name
  • class type
  • Alcohol content
  • Name and address
  • Net contents
  • Disclosure of certain ingredients
  • Coloring or treatment with wood
  • Age
  • State of distillation
  • FD&C Yellow 5 must be stated
  • Cochineal extract or carmine – needs to be listed
  • Sulfites – need to be listed
  • Aspartame – need to be listed
  • Listed as %ABV
  • The alcohol content in degrees of proof may be stated
  • Coloring materials – artificially colored must appear on label of any distilled spirits product containing synthetic or natural materials that primarily contribute to color
  • Allergen statements – voluntary disclosure

Latest From Blog on Alcohol Testing

Understanding FDA and TTB Labeling Requirements for Alcoholic Beverages

If you are a beverage manufacturer, you know that having accurate, compliant labels for your products is essential. In the United States, there are different labeling regulations for alcoholic beverages depending on the Alcohol by Volume (ABV) content. This article...

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