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§ 4.20 27 CFR Ch. I (4–1–19 Edition)

sound, ripe , imitation , by volume, or a natural acid content, if compounds sold as wine, , water has been added, of less than 5 , , and sake, only if for non- parts per thousand, or a total solids industrial use and containing not less content of more than 22 grams per 100 than 7 percent and not more than 24 cubic centimeters. percent of . (ii) By adding, separately or in com- [T.D. ATF–48, 43 FR 13532, Mar. 31, 1978, as bination, not more than 20 percent by amended by T.D. ATF–49, 43 FR 19848, May 9, weight of dry , or not more than 1978; T.D. ATF–53, 43 FR 37675, Aug. 23, 1978; 10 percent by weight of water. 44 FR 55838, Sept. 29, 1979; T.D. ATF–66, 45 FR (iii) In the case of domestic wine, in 40544, June 13, 1980; T.D. ATF–94, 46 FR 55095, accordance with 26 U.S.C. 5383. Nov. 6, 1981; T.D. ATF–299, 55 FR 24988, June (iv) The maximum volatile acidity, 19, 1990; T.D. ATF–425, 65 FR 11891, Mar. 7, 2000; T.D. TTB–44, 71 FR 16921, Apr. 4, 2006; calculated as acetic acid and exclusive T.D. TTB–91, 76 FR 5476, Feb. 1, 2011; T.D. of sulfur dioxide is 0.14 gram per 100 TTB–145, 81 FR 94196, Dec. 22, 2016] mL (20 °C) for natural and 0.12 gram per 100 mL (20 °C) for other Subpart C—Standards of Identity wine: Provided, That the maximum for Wine volatile acidity for wine produced from unameliorated juice of 28 or more de- § 4.20 Application of standards. grees Brix is 0.17 gram per 100 milli- The standards of identity for the sev- liters for red wine and 0.15 gram per 100 eral classes and types of wine set forth milliliters for . Grape wine herein shall be applicable to all regula- deriving its characteristic color or lack tions and permits issued under the act. of color from the presence or absence of Whenever any term for which a stand- the red coloring matter of the skins, ard of identity has been established juice, or pulp of grapes may be des- herein is used in any such regulation or ignated as ‘‘red wine,’’ ‘‘pink (or rose) permit, such term shall have the mean- wine,’’ ‘‘amber wine,’’ or ‘‘white wine’’ ing assigned to it by such standard of as the case may be. Any grape wine identity. containing no added grape brandy or alcohol may be further designated as § 4.21 The standards of identity. ‘‘natural.’’ Standards of identity for the several (2) is grape wine having an classes and types of wine set forth in alcoholic content not in excess of 14 this part shall be as follows: percent by volume. Such wine may also (a) Class 1; grape wine—(1) Grape wine be designated as ‘‘light wine,’’ ‘‘red is wine produced by the normal alco- table wine,’’ ‘‘light white wine,’’ holic fermentation of the juice of ‘‘sweet table wine,’’ etc., as the case sound, ripe grapes (including restored may be. or unrestored pure condensed grape (3) is grape wine having must), with or without the addition, an alcoholic content in excess of 14 per- after fermentation, of pure condensed cent but not in excess of 24 percent by grape must, and with or without added volume. Dessert wine having the taste, grape brandy or alcohol, but without aroma and characteristics generally at- other addition or abstraction except as tributed to and an alcoholic may occur in cellar treatment: Pro- content, derived in part from added vided, That the product may be amelio- grape brandy or alcohol, of not less rated before, during or after fermenta- than 17 percent by volume, may be des- tion by either of the following meth- ignated as ‘‘sherry’’. Dessert ods: having the taste, aroma and character- (i) By adding, separately or in com- istics generally attributed to angelica, bination, dry sugar, or such an amount madeira, and port and an al- of sugar and water solution as will not coholic content, derived in part from increase the volume of the resulting added grape brandy or alcohol, of not product more than 35 percent; but in no less than 18 percent by volume, may be event shall any product so ameliorated designated as ‘‘angelica,’’ ‘‘madeira,’’ have an alcoholic content derived by ‘‘muscatel,’’ or ‘‘port’’ respectively. fermentation, of more than 13 percent Dessert wines having the taste, aroma,

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and characteristics generally attrib- will evaluate each label for legibility uted to any of the above products and and clarity, based on such factors as an alcoholic content, derived in part type size and style for all components from added grape brandy or alcohol, in of the further designation and the op- excess of 14 percent by volume but, in tional term ‘‘charmat method’’ or the case of sherry, less than 17 percent, ‘‘charmat process,’’ as well as the con- or, in other cases, less than 18 percent trast between the lettering and its by volume, may be designated as ‘‘light background, and the placement of in- sherry,’’ ‘‘light angelica,’’ ‘‘light ma- formation on the label. deira,’’ ‘‘light muscatel’’ or ‘‘light (iii) Notwithstanding the provisions port,’’ respectively. of paragraphs (b)(3)(i)(A), (B) and (C) of (b) Class 2; sparkling grape wine. (1) this section, the appropriate TTB offi- Sparkling grape wine (including ‘‘spar- cer may authorize the use of a term on kling wine,’’ ‘‘sparkling red wine’’ and labels, as an alternative ‘‘sparkling white wine’’) is grape wine to those terms authorized in paragraph made effervescent with carbon dioxide (b)(3)(i) of this section, but not in lieu resulting solely from the fermentation of the required class designation of the wine within a closed container, ‘‘sparkling wine,’’ upon a finding that tank or bottle. such term adequately informs the con- (2) is a type of sparkling sumer about the method of production light wine which derives its effer- of the sparkling wine. vescence solely from the secondary fer- (4) Crackling wine, petillant wine, mentation of the wine within glass frizzante wine (including cremant, containers of not greater than one gal- perlant, reciotto, and other similar lon capacity, and which possesses the wine) is sparkling light wine normally taste, aroma, and other characteristics less effervescent than champagne or attributed to champagne as made in other similar sparkling wine, but con- the champagne district of France. taining sufficient carbon dioxide in so- (3)(i) A sparkling light wine having lution to produce, upon pouring under the taste, aroma, and characteristics normal conditions, after the disappear- generally attributed to champagne but ance of air bubbles, a slow and steady not otherwise conforming to the stand- effervescence evidenced by the forma- ard for ‘‘champagne’’ may, in addition tion of gas bubbles flowing through the to but not in lieu of the class designa- wine. Crackling wine which derives its tion ‘‘sparkling wine,’’ be further des- effervescence from secondary fer- ignated as: mentation in containers greater than (A) ‘‘Champagne style;’’ or 1-gallon capacity shall be designated (B) ‘‘Champagne type;’’ or ‘‘crackling wine—bulk process,’’ and (C) ‘‘American (or New York State, the words ‘‘bulk process’’ shall appear Napa Valley, etc.) champagne,’’ along in lettering of substantially the same with one of the following terms: ‘‘Bulk size as the words ‘‘crackling wine.’’ process,’’ ‘‘fermented outside the bot- (c) Class 3; carbonated grape wine. tle,’’ ‘‘secondary fermentation outside ‘‘Carbonated grape wine’’ (including the bottle,’’ ‘‘secondary fermentation ‘‘carbonated wine,’’ ‘‘carbonated red before bottling,’’ ‘‘not fermented in the wine,’’ and ‘‘carbonated white wine’’) is bottle,’’ or ‘‘not bottle fermented.’’ The grape wine made effervescent with car- term ‘‘charmat method’’ or ‘‘charmat bon dioxide other than that resulting process’’ may be used as additional in- solely from the secondary fermentation formation. of the wine within a closed container, (ii) Labels shall be so designed that tank or bottle. all the words in such further designa- (d) Class 4; citrus wine. (1)(i) Citrus tion are readily legible under ordinary wine or citrus fruit wine is wine pro- conditions and are on a contrasting duced by the normal alcoholic fer- background. In the case of paragraph mentation of the juice of sound, ripe (b)(3)(i)(C) of this section, TTB will citrus fruit (including restored or consider whether the label as a whole unrestored pure condensed citrus provides the consumer with adequate must), with or without the addition, information about the method of pro- after fermentation, of pure condensed duction and origin of the wine. TTB citrus must, and with or without added

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citrus brandy or alcohol, but without dioxide resulting solely from the sec- any other addition or abstraction ex- ondary fermentation of the wine within cept as may occur in cellar treatment: a closed container, tank, or bottle shall Provided, That a domestic product may be further designated as ‘‘sparkling’’; be ameliorated or sweetened in accord- and citrus wine rendered effervescent ance with the provisions of 26 U.S.C. by carbon dioxide otherwise derived 5384 and any product other than domes- shall be further designated as ‘‘carbon- tic may be ameliorated before, during, ated.’’ or after fermentation by adding, sepa- (e) Class 5; fruit wine. (1)(i) Fruit wine rately or in combination, dry sugar, or is wine (other than grape wine or citrus such an amount of sugar and water so- wine) produced by the normal alcoholic lution as will not increase the volume fermentation of the juice of sound, ripe of the resulting product more than 35 fruit (including restored or unrestored percent, or in the case of products pro- pure condensed fruit must), with or duced from citrus fruit having a nor- without the addition, after fermenta- mal acidity of 20 parts or more per tion, of pure condensed fruit must, and thousand, not more than 60 percent, with or without added or but in no event shall any product so alcohol, but without other addition or ameliorated have an alcoholic content, abstraction except as may occur in cel- derived by fermentation, of more than lar treatment: Provided, That a domes- 14 percent by volume, or a natural acid tic product may be ameliorated or content, if water has been added, of sweetened in accordance with the pro- less than 5 parts per thousand, or a visions of 26 U.S.C. 5384 and any prod- total solids content or more than 22 uct other than domestic may be ame- grams per 100 cubic centimeters. liorated before, during, or after fer- (ii) The maximum volatile acidity, mentation by adding, separately or in calculated as acetic acid and exclusive combination, dry sugar, or such an of sulfur dioxide, shall not be, for nat- amount of dry sugar and water solution ural citrus wine, more than 0.14 gram, as will increase the volume of the re- and for other citrus wine, more than sulting product, in the case of wines ° 0.12 gram, per 100 milliliters (20 C.). produced from any fruit or other (iii) Any citrus wine containing no than grapes, having a normal acidity of added brandy or alcohol may be further 20 parts or more per thousand, not designated as ‘‘natural.’’ more than 60 percent, and in the case (2) Citrus table wine or citrus fruit table of other fruit wines, not more than wine is citrus wine having an alcoholic 35%, but in no event shall any product content not in excess of 14 percent by so ameliorated have an alcoholic con- volume. Such wine may also be des- tent, derived by fermentation, of more ignated ‘‘light citrus wine,’’ ‘‘light cit- than 14 percent by volume, or a natural rus fruit wine,’’ ‘‘light sweet citrus acid content, if water has been added, fruit wine,’’ etc., as the case may be. of less than 5 parts per thousand, or a (3) Citrus dessert wine or citrus fruit total solids content of more than 22 dessert wine is citrus wine having an al- grams per 100 cubic centimeters. coholic content in excess of 14 percent but not in excess of 24 percent by vol- (ii) The maximum volatile acidity, ume. calculated as acetic acid and exclusive (4) Citrus wine derived wholly (except of sulfur dioxide, shall not be, for nat- for sugar, water, or added alcohol) from ural fruit wine, more than 0.14 gram, one kind of citrus fruit, shall be des- and for other fruit wine, more than 0.12 ° ignated by the word ‘‘wine’’ qualified gram, per 100 milliliters (20 C.). by the name of such citrus fruit, e.g., (iii) Any fruit wine containing no ‘‘,’’ ‘‘grapefruit wine.’’ Cit- added brandy or alcohol may be further rus wine not derived wholly from one designated as ‘‘natural.’’ kind of citrus fruit shall be designated (2) Berry wine is fruit wine produced as ‘‘citrus wine’’ or ‘‘citrus fruit wine’’ from . qualified by a truthful and adequate (3) Fruit table wine or berry table wine statement of composition appearing in is fruit or berry wine having an alco- direct conjunction therewith. Citrus holic content not in excess of 14 per- wine rendered effervescent by carbon cent by volume. Such wine may also be

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designated ‘‘light fruit wine,’’ or ‘‘light adding, separately or in combination, berry wine.’’ dry sugar or such an amount of sugar (4) Fruit dessert wine or berry dessert and water solution as will not increase wine is fruit or berry wine having an the volume of the resulting product alcoholic content in excess of 14 per- more than 35 percent, but in no event cent but not in excess of 24 percent by shall any product so ameliorated have volume. an alcoholic content, derived by fer- (5) Fruit wine derived wholly (except mentation of more than 14 percent by for sugar, water, or added alcohol) from volume, or a natural acid content, if one kind of fruit shall be designated by water has been added, of less than 5 the word ‘‘wine’’ qualified by the name parts per thousand, or a total solids of such fruit, e.g., ‘‘peach wine,’’ content of more than 22 grams per 100 ‘‘blackberry wine.’’ Fruit wine not de- cubic centimeters. rived wholly from one kind of fruit (ii) The maximum volatile acidity, shall be designated as ‘‘fruit wine’’ or calculated as acetic acid and exclusive ‘‘berry wine,’’ as the case may be, qualified by a truthful and adequate of sulfur dioxide, shall not be, for nat- statement of composition appearing in ural wine of this class, more than 0.14 direct conjunction therewith. Fruit gram, and for other wine of this class, wines which are derived wholly (except more than 0.12 gram, per 100 milliliters ° for sugar, water, or added alcohol) from (20 C.). apples or pears may be designated (iii) Wine of this class containing no ‘‘cider’’ and ‘‘perry,’’ respectively, and added alcohol or other spirits may be shall be so designated if lacking in vi- further designated as ‘‘natural’’. nous taste, aroma, and characteristics. (2) Table wine of this class is wine Fruit wine rendered effervescent by having an alcoholic content not in ex- carbon dioxide resulting solely from cess of 14 percent by volume. Such wine the secondary fermentation of the wine may also be designated as ‘‘light’’. within a closed container, tank, or bot- (3) Dessert wine of this class is wine tle shall be further designated as having an alcoholic content in excess ‘‘sparkling’’; and fruit wine rendered of 14 percent but not in excess of 24 per- effervescent by carbon dioxide other- cent by volume. wise derived shall be further designated (4) Raisin wine is wine of this class as ‘‘carbonated.’’ made from dried grapes. (f) Class 6; wine from other agricultural (5) Sake is wine of this class produced (1)(i) Wine of this class is products. from rice in accordance with the com- wine (other than grape wine, citrus monly accepted method of manufac- wine, or fruit wine) made by the nor- ture of such product. mal alcoholic fermentation of sound fermentable agricultural products, ei- (6) Wine of this class derived wholly ther fresh or dried, or of the restored or (except for sugar, water, or added alco- unrestored pure condensed must there- hol) from one kind of agricultural of, with the addition before or during product shall except in the case of fermentation of a volume of water not ‘‘sake,’’ be designated by the word greater than the minimum necessary ‘‘wine’’ qualified by the name of such to correct natural moisture defi- agricultural product, e.g., ‘‘ ciencies in such products, with or with- wine,’’ ‘‘raisin wine,’’ ‘‘dried black- out the addition, after fermentation, of berry wine.’’ Wine of this class not de- pure condensed must, and with or with- rived wholly from one kind of agricul- out added alcohol or such other spirits tural product shall be designated as as will not alter the character of the ‘‘wine’’ qualified by a truthful and ade- product, but without other addition or quate statement of composition ap- abstraction except as may occur in cel- pearing in direct conjunction there- lar treatment: Provided, That a domes- with. Wine of this class rendered effer- tic product may be ameliorated or vescent by carbon dioxide resulting sweetened in accordance with part 24, solely from the secondary fermentation of this chapter, and any product other of wine within a closed container, than domestic may be ameliorated be- tank, or bottle shall be further des- fore, during, or after fermentation by ignated as ‘‘sparkling’’; and wine of

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this class rendered effervescent by car- exclusive of sulfur dioxide, in excess of bon dioxide otherwise derived shall be 0.14 gram per 100 milliliters (20 °C.). further designated as ‘‘carbonated.’’ (iii) Any wine for which a standard of (g) Class 7; aperitif wine. (1) Aperitif identity is prescribed in this §§ 4.20 to wine is wine having an alcoholic con- 4.25, inclusive, which, through disease, tent of not less than 15 percent by vol- decomposition, or otherwise, fails to ume, compounded from grape wine con- have the composition, color, and clean taining added brandy or alcohol, fla- vinous taste and aroma of normal vored with herbs and other natural aro- wines conforming to such standard. matic flavoring materials, with or (iv) Any ‘‘grape wine’’ ‘‘citrus wine,’’ without the addition of caramel for ‘‘fruit wine,’’ or ‘‘wine from other agri- coloring purposes, and possessing the cultural products’’ to which has been taste, aroma, and characteristics gen- added sugar and water solution in an erally attributed to aperitif wine and amount which is in excess of the limi- shall be so designated unless des- tations prescribed in the standards of ignated as ‘‘vermouth’’ under para- identity for these products, unless, in graph (g)(2) of this section. the case of ‘‘citrus wine,’’ ‘‘fruit wine’’ (2) Vermouth is a type of aperitif wine and ‘‘wine from other agricultural compounded from grape wine, having products’’ the normal acidity of the the taste, aroma, and characteristics material from which such wine is pro- generally attributed to vermouth, and duced is 20 parts or more per thousand shall be so designated. and the volume of the resulting prod- (h) Class 8; imitation and substandard uct has not been increased more than or other than standard wine. (1) ‘‘Imita- 60 percent by such addition. tion wine’’ shall bear as a part of its (i) Class 9; retsina wine. ‘‘Retsina designation the word ‘‘imitation,’’ and wine’’ is grape table wine fermented or shall include: flavored with resin. (i) Any wine containing synthetic CROSS REFERENCE: For regulations relating materials. to the use of spirits in wine, see part 24 of (ii) Any wine made from a mixture of this chapter. water with residue remaining after [T.D. 6521, 25 FR 13835, Dec. 29, 1960]] thorough of grapes, fruit, or other agricultural products. EDITORIAL NOTE: For FEDERAL REGISTER ci- tations affecting § 4.21, see the List of CFR (iii) Any class or type of wine the Sections Affected, which appears in the taste, aroma, color, or other character- Finding Aids section of the printed volume istics of which have been acquired in and at www.govinfo.gov. whole or in part, by treatment with methods or materials of any kind (ex- § 4.22 Blends, cellar treatment, alter- cept as permitted in § 4.22(c)(6)), if the ation of class or type. taste, aroma, color, or other character- (a) If the class or type of any wine istics of normal wines of such class or shall be altered, and if the product as type are acquired without such treat- so altered does not fall within any ment. other class or type either specified in (iv) Any wine made from must con- §§ 4.20 through 4.25 or known to the centrated at any time to more than 80° trade, then such wine shall, unless oth- (Balling). erwise specified in this section, be des- (2) ‘‘Substandard wine’’ or ‘‘other ignated with a truthful and adequate than standard wine’’ shall bear as a statement of composition in accord- part of its designation the words ‘‘sub- ance with § 4.34. standard’’ or ‘‘other than standard,’’ (b) Alteration of class or type shall and shall include: be deemed to result from any of the fol- (i) Any wine having a volatile acidity lowing occurring before, during, or in excess of the maximum prescribed after production. therefor in §§ 4.20 to 4.25. (1) Treatment of any class or type of (ii) Any wine for which no maximum wine with substances foreign to such volatile acidity is prescribed in §§ 4.20 wine which remain therein: Provided, to 4.25, inclusive, having a volatile That the presence in finished wine of acidity, calculated as acetic acid and not more than 350 parts per million of

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