Page:United States Statutes at Large Volume 68A.djvu/709

 CH. 51—DISTILLED SPIRITS, WINES, AND BEER

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(3) Amelioration and sweetening of natural grape wines in accordance with section 5383. (4) Amelioration and sweetening of natural wines from fruits other than grapes in accordance with section 5384. (5) I n the case of effervescent wines such preparations for refermentation and for dosage as may be acceptable in good commercial practice: Provided, That the alcoholic content of the finished product shall not exceed 14 percent by volume. (6) The natural darkening of the sugars or other elements in juice, must or wine due to storage, concentration, heating processes. Or natural oxidation. (7) The blending of natural wines with each other or with heavybodied blending wine, concentrated or unconcentrated juice containing wine spirits, from the same kind of fruit. (8) The use of acids to correct natural deficiencies and to stabilize the wine as may be acceptable in good commercial practice. (c) OTHER AUTHORIZED TREATMENT.—The Secretary or his delegate may by regulations prescribe limitations on the preparation and use of clarifying, stabilizing, preserving, fermenting, and corrective methods or materials, to the extent that such preparation or use is not acceptable in good commercial practice. SEC. 5383. AMELIORATION AND SWEETENING LIMITATIONS FOR NAT. URAL GRAPE WINES. (a) SWEETENING OF G R A P E W I N E S, — Any natural grape wine made

under this section may, if not in reserve inventory as hereinafter provided, be sweetened after fermentation and before taxpayment with pure dry sugar if the sugar solids content of the finished wine does not exceed 10 percent of the weight of the wine and the alcoholic content of the finished wine after sweetening is less than 14 percent by volume. (b) H I G H ACID W I N E S. —

(1) Any natural grape wine of a winemaker's own production may, under this subsection, be ameliorated to correct high acid content, and, whether or not ameliorated, may be reserved as herein provided. (2) To wines produced under this subsection there may be added to the juice or to the wine, or both, before or during fermentation (including wines held pursuant to regulation in intermediate storage for completion of amelioration), ameliorating material consisting of either water, or pure dry sugar, or a combination of water and pure dry sugar, in such total volume as may be necessary to reduce the natural fixed acid content of the mixture of juice and such ameliorating material to a minimum of 5 parts per thousand (calculated before fermentation and as tartaric acid), but in no event shall the volume of such ameliorating material exceed 35 percent of the total volume of such ameliorated juice (calculated exclusive of pulp); and the wine so made shall be transferred to a reserve inventory established as regulation issued by the Secretary or his delegate shall require: Provided, That such wine containing less than 14 percent alcohol by volume after complete fermentation or after complete fermentation and sweetening, need not be transferred into reserve inventory if all claim to further amelioration is waived. § 5383(b)(2)

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