Page:Foods and their adulteration; origin, manufacture, and composition of food products; description of common adulterations, food standards, and national food laws and regulations (IA foodstheiradulte02wile).pdf/610



For the purpose of the present law and of its penal dispositions the following will not be considered as natural wines:

1. Those manufactured with dried grapes.

2. Those manufactured with the cluster (bunch).

3. Those to which there shall have been added substances which, though natural in natural wines, alter the composition of them or modify the equilibrium of the substances composing a natural wine.

4. Red wines containing more than 3.5 percent or less than 2.4 percent of dry extract, the reducing sugar having been deducted. The executive is empowered to authorize a lower limit to the minimum below for bottled or dessert wines.

5. White wines containing less than 1.7 percent of dry extract, the reducing sugar having been deducted, with the exception of fine wines in bottles.

6. Mixtures of wines enumerated in the five preceding paragraphs with natural wines.

The following will be considered as lawful œnological practices:

For musts: The addition of saccharose (sugar), of concentrated must, of citric, malic, tartaric, and sulfurous acids, pure and neutralized by pure potassium and calcium carbonates.

For wines: The addition of citric, tartaric, malic, tannic, and carbonic acids, of potassium and calcium carbonate, of neutral potassium tartrate, of sulfites of sodium and calcium, and of pure sulfurous anhydrids.

Pure kaolin and pure albumens and gelatins may be employed in the clarification of wines.

It is absolutely forbidden to add to the wine or to sell as such—

1. Liquids containing foreign coloring matters, glucose from starch, mineral acids, saccharin and other artificial edulcorant matters, abrastol, salicylic acid and others analogous thereto, salts of aluminum, strontium, barium, lead, and, in general, all bodies not normally existing in the musts of grapes.

2. Wines containing more than 2 grams of sulfate per liter. A larger proportion will not be tolerated except for dessert wines.

3. Wines containing more than 0.2 percent of sodium chlorid.

4. Wines containing per liter more than 200 milligrams of sulfurous acid and 20 milligrams of free sulfurous anhydrid.

5. Damaged wines or wines altered in consequence of disease may not be sold nor made the object of commerce. These liquids shall be distilled under supervision of agents of the Treasury or of the national chemical laboratories, and only the alcohols resulting from their distillation may be utilized.

The executive is empowered to augment or modify the authorized œnological corrections in conformity with the progress of science and the local conditions. He is empowered to add, likewise, to those specified in the present law other substances recognized as injurious by their quantity or quality.

The following treatments followed in the preparation of fine wines are considered legal:

1. The mixture of several natural wines produced from different classes of grapes or from different harvests.

2. Limited alcoholization in order to insure the preservation of wine.

3. The addition of concentrated must and of pure alcohol in order to obtain special dessert wines.

4. The addition of saccharose (sugar), of alcohol, of aromatic and bitter substances, in order to obtain wines whose composition is similar to vermouth or medicinal wines.

5. The addition of anhydrous carbonic acid and sugar for the preparation of sparkling wines. The alcoholization authorized by the present law is for the purpose of insuring the preservation of wine. The alcohol employed for this purpose and all other products, the usage of which is authorized, must be chemically pure.

The beverages enumerated in article 2 and all other similar beverages shall bear the name of "artificial beverages," whatever be their nature or process of manufacture, with the exception of sparkling wines, vermouth, medicinal wines, and cider.

In case natural wines should contain a proportion of dry extract inferior or superior to that indicated in paragraphs 4 and 5 of article 2, the source of this extract will be determined in so far as it concerns the wine of the country by the analysis of grapes serving for the manufacture of this wine, and in so far as it concerns foreign wines by information based on official analytical data and of origin.

Beverages which do not comply with the conditions determined by article 1 may not be imported, circulated, or offered for sale as natural wines, and must bear upon