Page:United States Statutes at Large Volume 79.djvu/202

 162 72 Stat. 1365.

PUBLIC LAW 89-44-JUNE 21, 1965

[79 STAT.

relating to section 5223 and inserting in lieu thereof ''spirits, articles, and residues".

A'? ^*^*-^328; An.e,p. 161.

(10) Section 5223(d) (as redesignated by subsection (d) of this section) is amended— (A) by inserting ", ARTICLES, AND RESIDUES" after " D I S TILLED SPIRITS" in the heading of such section; and (B) by inserting ", or by the redistillation of the articles or residues described in subsection (c)," after "denatured distilled spirits" in the text of such section. (11) Section 5234(a)(1)(B) is amended by striking out "or rectification under section 5025(f);" and inserting in lieu thereof ", or for blending under section 5025(f), or for other mingling or treatment under section 5025(k): ". (g) EFFECTIVE D A T E S. -

(1) The amendments made by subsections (a), (c), (e), and (f)(6) shall take effect on July 1, 1965. (2) The amendments made by subsections (b), (d), and (f) (other than paragraph (6)), shall take effect on October 1, 1965. SEC. 806. WINE. (a) CARBON DIOXIDE I N STILL WINES.—Section 5041(a)

(relating

to the imposition of tax on wines) is amended by striking out in the last sentence "0.256" and inserting in lieu thereof "0.277". (b) DELETION OF W I N E RESERVE INVENTORY PROVISIONS; PROVISIONS RELATING TO U S E OF SUGAR.—

72 Stat. 1384.

(]^j Section 5383 (relating to amelioration and sweetening limitations for natural grape wines) is amended to read as follows: "SEC. 5383. AMELIORATION AND SWEETENING LIMITATIONS FOR NATURAL GRAPE WINES. " (a) SWEETENING OF GRAPE W I N E S. — Any natural grape wine may be sweetened after fermentation and before taxpayment with pure dry sugar or liquid sugar if the total solids content of the finished wine does not exceed 12 percent of the weight of the wine and the alcoholic content of the finished wine after sweetening is less than 14 percent by volume; except that the use under this subsection of liquid sugar shall be limited so that the resultant volume will not exceed the volume which could result from the maximum authorized use of pure dry sugar only. "(b)

H I G H ACID W I N E S. —

"(1) IN GENERAL.—Before, during, and after fermentation, ameliorating material consisting of pure dry sugar or liquid sugar, water, or combination of sugar and water, may be added to natural grape wines of the winemaker's own production when such wines are made from juice having a natural fixed acid content of more than five parts per thousand (calculated before fermentation and as tartaric acid). "(2)

LIMITATIONS.—

" (A) Ameliorating material shall not reduce the natural fixed acid content of the juice to less than five parts per thousand. " (B) The volume of authorized ameliorating material shall not exceed 35 percent of the volume of juice (calculated exclusive of pulp) and ameliorating material combined. " (C) Sweetening material, consisting of pure dry sugar or liquid sugar, may be added to ameliorated wine in an amount which shall not increase its volume by more than 0.0675 gallon per gallon of juice and ameliorating material combined.

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