[Code of Federal Regulations]
[Title 27, Volume 1]
[Revised as of January 1, 2008]
From the U.S. Government Printing Office via GPO Access
[CITE: 27CFR24.178]

[Page 627]
 
            TITLE 27--ALCOHOL, TOBACCO PRODUCTS AND FIREARMS
 
 CHAPTER I--ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE 
                                TREASURY
 
PART 24_WINE--Table of Contents
 
                      Subpart F_Production of Wine
 
Sec.  24.178  Amelioration.

    (a) General. In producing natural wine from juice having a fixed 
acid level exceeding 5.0 grams per liter, the winemaker may adjust the 
fixed acid level by adding ameliorating material (water, sugar, or a 
combination of both) before, during and after fermentation. The fixed 
acid level of the juice is determined prior to fermentation and is 
calculated as tartaric acid for grapes, malic acid for apples, and 
citric acid for other fruit. Each 20 gallons of ameliorating material 
added to 1,000 gallons of juice or wine will reduce the fixed acid level 
of the juice or wine by 0.1 gram per liter (the fixed acid level of the 
juice or wine may not be less than 5.0 gram per liter after the addition 
of ameliorating material).
    (b) Limitations. (1) Amelioration is permitted only at the bonded 
wine premises where the natural wine is produced.
    (2) The ameliorating material added to juice or wine may not reduce 
the fixed acid level of the ameliorated juice or wine to less than 5.0 
grams per liter.
    (3) For all wine, except for wine described in paragraph (b)(4) of 
this section, the volume of ameliorating material added to juice or wine 
may not exceed 35 percent of the total volume of ameliorated juice or 
wine (calculated exclusive of pulp). Where the starting fixed acid level 
is or exceeds 7.69 grams per liter, a maximum of 538.4 gallons of 
ameliorating material may be added to each 1,000 gallons of wine or 
juice.
    (4) For wine produced from any fruit (excluding grapes) or berry 
with a natural fixed acid of 20 parts per thousand or more (before any 
correction of such fruit or berry), the volume of ameliorating material 
added to juice or wine may not exceed 60 percent of the total volume of 
ameliorated juice or wine (calculated exclusive of pulp). If the 
starting fixed acid level is or exceeds 12.5 grams per liter, a maximum 
of 1,500 gallons of ameliorating material may be added to each 1,000 
gallons of wine or juice. (26 U.S.C. 5383, 5384).

[T.D. ATF-299, 55 FR 24989, June 19, 1990, as amended by T.D. ATF-403, 
64 FR 50253, Sept. 16, 1999; T.D. ATF-458, 66 FR 37578, July 19, 2001]