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/613

 2. Wine containing sulfurous acid in amount greater than that first mentioned below, added as a preservative or for other purposes, should carry upon the label "Preserved with sulfurous acid," and the declaration accompanying it should state approximately the quantity of sulfurous acid present. The admission of wines containing not more than 200 milligrams of sulfurous acid per liter, added in the usual cellar treatment, of which not more than 20 milligrams shall be free acid, is permissible without notification. Wines containing more than 350 milligrams per liter of sulfurous acid should not be offered for importation under any conditions.

3. Sugar wines are wines which are made partly by the addition of sugar to the must or otherwise previous to fermentation, and should bear upon the label "Sugar wines," or some similar legend, and the quantity of sugar employed in their manufacture should be stated in the declaration before the consul.

4. Mixed wines, that is, blended wines, should not bear the name of the vineyard from which a part of the mixture is made unless the label plainly indicates that it is a blend or mixture with other wines. If wine from any other country than that where the mixture is made, or from which it is exported, be employed, a statement to that effect should be found upon the label and in the declaration. Wines, sulfured wines, sugar wines, and mixed wines should not contain over 14 percent, by volume, of alcohol.

5. Fortified wines, that is, wines to which additional alcohol has been added, under the law of the United States regulating fortification of wines, should contain no added alcohol except that derived from the distillation of wine, and the brandy so used should be properly aged in oak casks in order to be free from injurious compounds such as fusel oils, etc. Raw brandy made from the lees, pomace, and refuse of the winery, and containing excessive quantities of fusel oil and other injurious ingredients, should not be used in the fortification of wines imported into the United States. Importers are requested to secure such information from their agents abroad as may enable them to certify to the character of the brandy used for fortification when any doubt exists.

6. Brandy (potable brandy) is the distillate from wine, properly aged by storage in wood to eliminate the greater part of the fusel oils, etc., which may be present. Brandy should contain not less than 45 nor more than 55 percent, by volume, of alcohol and not more than 0.25 percent of total solids (extract). The content of fusel oils should not exceed 0.25 percent. Brandy should not be mixed with alcohol from any other source than that of distilled wine. The distillate from the lees, pomace, and refuse of the winery, is not entitled to bear the term "brandy" in the potable sense. "Cognac" is only admitted as a name in the case of brandies made in Cognac from wines grown and manufactured there. No artificial color other than that derived from the wood in which they are aged is admitted in brandies.

7. Whisky is the distilled product of fermented cereal grains, properly aged in wood in order to remove the greater part of the fusel oils, etc., produced during the distillation. Whisky should not contain less than 45 nor more than 55 percent, by volume, of alcohol and not more than 0.25 percent of total solids (extract). The content of fusel oils should not exceed 0.25 percent. No artificial color other than that derived from the wood in which it is stored is admitted in whisky. Blended whisky is whisky made of two or more whiskies. Compound or "rectified" whisky is whisky made with or without the use of some whisky from neutral, cologne, or silent spirits; that is, pure alcohol, to which artificial flavoring and coloring matters may be added. Such whiskies should be plainly branded on the label "Compound" or "Compounded," eved if containing a percentage of pure whisky.

8. Beer is the fermented product of cereal grains, the starch of which has been converted into sugar by malt or malting, and to which an infusion of hops has been added.

9. Fruit compounds, such as jams, jellies, marmalades, etc., are preparations made from pure fruits or fruit juices, with the addition of sugar. The presence of artificial color-