Bureau of Alcohol, Tobacco and Firearms, Treasury § 24.178
Subpart F—Production of Wine recorded and reported on ATF F 5120.17, Report of Bonded Wine Premises Oper- § 24.175 General. ations, as wine produced. Any wine or The kinds of wine which may be pro- juice remaining in fermentation tanks duced on bonded wine premises are as at the end of the reporting period will follows: be recorded and reported on ATF F (a) Natural wine produced in accord- 5120.17. ance with subparts F and G of this part; [T.D. ATF–312, 56 FR 31078, July 9, 1990, as (b) Special natural wine produced in amended by ATF–338, 58 FR 19064, Apr. 12, accordance with subpart H of this part; 1993] (c) Agricultural wine produced in ac- cordance with subpart I of this part; § 24.177 Chaptalization (Brix adjust- ment). and (d) Other than standard wine pro- In producing natural grape wine from duced in accordance with subpart J of juice having a low sugar content, pure this part. (Sec. 201, Pub. L. 85–859, 72 dry sugar or concentrated grape juice Stat. 1380, as amended, 1383, as amend- may be added before or during fer- ed, 1384, as amended, 1385, as amended, mentation to develop alcohol. In pro- 1386, as amended (26 U.S.C. 5361, 5382, ducing natural fruit wine from juice 5384, 5385, 5386, 5387)) having a low sugar content, sugar, or concentrated juice of the same kind of § 24.176 Crushing and fermentation. fruit may be added before or during fer- (a) Natural wine production. Water mentation to develop alcohol. The may be used to flush equipment during quantity of sugar or concentrated juice the crushing process or to facilitate added may not raise the original den- fermentation but the density of the sity of the juice above 25 degrees Brix. juice may not be reduced below 22 de- If grape juice or grape wine is amelio- grees Brix. However, if the juice is al- rated after chaptalization, the quan- ready less than 23 degrees Brix, the use tity of pure dry sugar added to juice for of water to flush equipment or facili- chaptalization will be included as ame- tate fermentation is limited to a juice liorated material. If fruit juice or fruit density reduction of no more than one wine is ameliorated after degree Brix. At the start of fermenta- chaptalization, pure dry sugar added tion no material may be added except under this section is not considered as water, sugar, concentrated fruit juice ameliorating material. However, if from the same kind of fruit, malo-lac- fruit juice or fruit wine is ameliorated tic bacteria, yeast or yeast cultures after chaptalization and liquid sugar or grown in juice of the same kind of invert sugar syrup is used to chaptalize fruit, and yeast foods, sterilizing the fruit juice, the volume of water agents, precipitating agents or other contained in the liquid sugar or invert approved fermentation adjuncts. Water sugar syrup will be included as amelio- may be used to rehydrate yeast to a rating material. (Sec. 201, Pub. L. 85– maximum to two gallons of water for 859, 72 Stat. 1385, as amended (26 U.S.C. each pound of yeast; however, except 5382, 5384)) for an operation involving the prepara- tion of a yeast culture starter and [T.D. ATF–299, 55 FR 24989, June 19, 1990, as must mixture for later use in initiating amended by T.D. ATF–312, 56 FR 31078, July fermentation, the maximum volume 9, 1991] increase of the juice after the addition of rehydrated yeast is limited to 0.5 § 24.178 Amelioration. percent. After fermentation natural (a) General. In producing natural wines may be blended with each other wine from juice having a fixed acid only if produced from the same kind of level exceeding 5.0 grams per liter, the fruit. winemaker may adjust the fixed acid (b) Determination of wine produced. level by adding ameliorating material Upon completion of fermentation or re- (water, sugar, or a combination of moval from the fermenter, the volume both) before, during and after fer- of wine will be accurately determined, mentation. The fixed acid level of the
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