Page:United States Statutes at Large Volume 68A.djvu/708

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INTERNAL REVENUE CODE OF 1954

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PART III—CELLAR TREATMENT AND CLASSIFICATION OF WINE Sec. 5381. Natural wine. Sec. 5382. Cellar treatment of natural wine. Sec. 5383. Amelioration and sweetening limitations for natural grape wines. Sec. 5384. Amelioration and sweetening limitations for natural fruit and berry wines. Sec. 5385. Specially sweetened natural wines. Sec. 5386. Special natural wines. Sec. 5387. Agricultural wines. Sec. 5388. Designation of wines. SEC. 5381. NATURAL WINE.

Natural wine is the product of the juice or must of sound, ripe grapes or other sound, ripe fruit, made with such cellar treatment as may be authorized under section 5382 and containing not more than 21 percent by weight of total solids. Any wine conforming to such definition except for having become substandard by reason of its condition shall be deemed not to be natural wine and shall, unless the condition is corrected, be removed in due course for distillation, destroyed under Government supervision, or transferred to premises in which wines other than natural wine may be stored or used. SEC. 5382. CELLAR TREATMENT OF NATURAL WINE.

(a) GENERAL.—Proper cellar treatment of natural wine constitutes those practices and procedures in the United States and elsewhere, whether historical or newly developed, of using various methods and materials to correct or stabilize the wine, or the fruit juice from which it is made, so as to produce a finished product acceptable in good commercial practice. Where a particular treatment has been used in customary commercial practice, it shall continue to be recognized as a proper cellar treatment in the absence of regulations prescribed by the Secretary or his delegate finding such treatment not to be a proper cellar treatment within the meaning of this subsection. (b) SPECIFICALLY AUTHORIZED TREATMENTS.—The practices

and

procedures specifically enumerated in this subsection shall be deemed proper cellar treatment for natural wine: (1) The preparation and use of pure concentrated or unconcentrated juice or must. Concentrated juice or must reduced with water to its original density or to not less than 22 degrees Brix or unconcentrated juice or must reduced with water to not less than 22 degrees Brix shall be deemed to be juice or must, and shall include such amounts of water to clear crushing equipment as regulations prescribed by the Secretary or his delegate may provide; (2) The addition to natural wine, or to concentrated or unconcentrated juice or must, from one kind of fruit, of wine spirits (whether or not taxpaid) distilled in the United States from the same kind of fruit: Provided, That the wine, juice, or concentrate shall not have an alcoholic content in excess of 24 percent by volume after the addition of wine spirits, and that, in the case of still wines, wine spirits may be added only to natural wines of the winemaker's own production made without added sugar or reserved as provided in sections 5383(b) and 5384 (b). §5381

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