The following information addresses the regulatory requirements for wine and juice treating materials and processes. These regulations and those pertaining to the production of wine can be found in part 24 of Title 27 of the Code of Federal Regulations (27 CFR part 24).
TTB has been delegated authority under 26 U.S.C. Chapter 51 of the Internal Revenue Code of 1986 (IRC) to promulgate regulations pertaining to wine. The statutory provisions under which TTB promulgates such regulations include Section 5382 of the IRC (26 U.S.C. 5382). Section 5382 of the IRC provides that proper cellar treatment of natural wine constitutes those practices and procedures that produce a finished product acceptable in good commercial practice as prescribed by regulation. Section 5382 also authorizes the promulgation of regulations setting forth limitations on the preparation and use of methods and materials for clarifying, stabilizing, preserving, fermenting, and correcting wine and juice.
The regulations promulgated under the IRC regarding wine treating materials and processes can be found in 27 CFR 24.246, 24.248 , 24.249, and 24.250.
As provided in § 24.246, wine and juice treating materials are used in the process of filtering, clarifying, or purifying wine and may remove cloudiness, precipitation, and undesirable odors and flavors.
The materials listed in the table at the end of § 24.246 are approved as being consistent with good commercial practice in the production, cellar treatment, or finishing of wine, and where applicable in the treatment of juice, within the general limitations provided in § 24.246 and the limitations listed in the table.
As provided in § 24.248, any process which changes the character of the wine to the extent inconsistent with good commercial practice is not permitted on bonded wine premises.
The processes listed in the table at the end of § 24.248 are approved as being consistent with good commercial practice for use by proprietors in the production, cellar treatment, or finishing of wine and juice within the limitations specified in that section.
TTB may administratively approve the use of treating materials and processes not listed in the regulations under two regulatory authorities:
In accordance with the requirements in § 24.249 , and with prior approval from TTB, proprietors may conduct experimentations with a treating material or process in a manner that will not jeopardize the revenue, conflict with wine operations, or be contrary to law.
Prior to conducting an experiment, the proprietor must file an application with the Director, Regulations and Rulings Division (RRD).
The application must set forth, in detail, the experimentation to be conducted and indicate the facilities and equipment to be used.
The application should be mailed to:
Director, Regulations and Rulings Division
Alcohol and Tobacco Tax and Trade Bureau
1310 G Street, NW., Box 12
Washington, DC 20005
The experimentation cannot be conducted until the Director, RRD has:
If approved, the:
TTB maintains the authority to apply more conditions to specific requests to protect the revenue and to ensure that the experimentation does not place an administrative burden on the Government.
You can view the application requirements and standards regarding approval of the experimental use of a new treating material or process in § 24.249.
Consistent with §§ 24.246 and 24.248, TTB may approve use of wine treating materials and processes that are determined to be acceptable in good commercial practice. In general, good commercial practice includes addressing the reasonable technological or practical need to enhance the keeping, stability, or other qualities of the wine, and achieving the winemaker's desired effect without creating an erroneous impression about the character and composition of the wine. Generally, TTB considers approval of continual use only after several experiments have been conducted with the same method or process.
Applications for such approval must be submitted in accordance with the requirements set forth in § 24.250. In general, § 24.250 requires that the application shows that the proposed material or process is a cellar treatment consistent with good commercial practice; § 24.250 further requires that the application provide:
Information of a confidential or proprietary nature to the manufacturer or supplier of the treating material or process may be forwarded by the manufacturer or supplier to TTB.
You can view the application requirements and standards for approval of new treating materials or processes in § 24.250 .
The application should be mailed to:
Director, Regulations and Rulings Division
Alcohol and Tobacco Tax and Trade Bureau
1310 G Street, NW., Box 12
Washington, DC 20005
Approvals made under § 24.250 are subject to the following conditions and limitations:
The following wine and juice treating materials and processes have been approved as acceptable in good commercial practice under our authority in § 24.250, but have not been subject to subsequent rulemaking:
MATERIALS AUTHORIZED FOR THE TREATMENT OF WINE AND JUICE
Materials and use |
Reference or limitation |
TTB notes |
Acacia (gum arabic): To clarify and to stabilize wine. |
The amount used shall not exceed 16 lbs/1000 gals (1.92 g/L) of wine. 21 CFR 184.1330 (GRAS). |
Preliminary conclusion allowing increase from 2 lbs/1000 gals 3/1/2011. |
Biotin: Yeast nutrient before and during fermentation. |
The amount used must not exceed that of good commercial practice. 21 CFR 182.8159 (GRAS). |
Preliminary conclusion allowing use of biotin 8/1/2011. |
Calcium Pantothenate: Yeast nutrient before and during fermentation. |
The amount used must not exceed that of good commercial practice. 21 CFR 184.1212 (GRAS). |
Preliminary conclusion allowing use of calcium pantothenate 6/29/2011. |
Carboxymethyl cellulose: To stabilize wine by preventing tartrate precipitation. |
The amount used must not exceed 0.8% of the wine. 21 CFR 182.1745 (GRAS). |
Preliminary conclusion allowing use of |
Enzymatic activity Cellulase (beta-glucanase): To clarify and filter wine. |
The enzyme activity must be derived from Tricoderma longibrachiatum or Tricoderma harzianum. The amount used must not exceed 300 ppm. 21 CFR 184.1250 (GRAS) and GRAS Notice No. GRN 000149. |
Preliminary conclusion allowing use of beta-glucanase derived from Tricoderma harzianum 8/25/2010. |
Folic Acid: Yeast nutrient before and during fermentation. |
The amount used must not exceed that of good commercial practice. 21 CFR 172.345 (GRAS). |
Preliminary conclusion allowing use of folic acid 6/29/2011. |
Inositol (myo-inositol): Yeast nutrient before and during fermentation. |
The amount used must not exceed that of good commercial practice. 21 CFR 184.1370 (GRAS). |
Preliminary conclusion allowing use of Inositol (myo-inositol) 8/1/2011. |
Magnesium Sulfate: Yeast nutrient before and during fermentation. |
The amount used must not exceed that of good commercial practice. 21 CFR 184.1443 (GRAS). |
Preliminary conclusion allowing use of magnesium sulfate 6/29/2011. |
Mannoprotein: To stabilize wine from the precipitation of potassium bitartrate crystals. |
The amount used must not exceed 50‑400 milligrams per liter (mg/L). GRAS Notice No. GRN 000284. |
Preliminary conclusion allowing use of mannoprotein 10/31/2011. |
Niacin: Yeast nutrient before and during fermentation. |
The amount used must not exceed that of good commercial practice. 21 CFR 184.1530 (GRAS). |
Preliminary conclusion allowing use of niacin 6/29/2011. |
Polyvinyl-polypyr-rolidone (PVPP)/ polyvinylimadazole (PVI) polymer: To remove heavy metal ions and sulfides from wine. |
The amount used to treat the wine must not exceed 80 grams per 100 liters of wine. 21 CFR 173.50 and FDA FCN No. 320. |
Preliminary conclusion allowing use 8/25/2010. |
Pyridoxine (pyridoxine hydrochloride): Yeast nutrient before and during fermentation. |
The amount used must not exceed that of good commercial practice. 21 CFR 184.1676 (GRAS). |
Preliminary conclusion allowing use of pyridoxine (pyridoxine hydrochloride) 8/1/2011. |
Synthetic (L(+)) Tartaric Acid: to correct natural acid deficiencies in grape juice/wine and to reduce the pH of grape juice/wine where ameliorating material is used in the production of grape wine. |
Use as prescribed in 27 CFR 24.182 and 24.192. FDA GRAS Notice GRN 000187 (GRAS). |
Preliminary conclusion allowing use of synthetic (L(+)) tartaric acid, 12/20/2011. |
PROCESSES AUTHORIZED FOR THE TREATMENT OF WINE, JUICE, AND DISTILLING MATERIAL
Process and Use |
Reference or limitation |
TTB Notes |
Reverse osmosis in combination with osmotic transport: To reduce ethyl alcohol content in wine. |
See reference and limitation for each process in 27 CFR 24.248. The two processes may be used in combination. |
Preliminary conclusion allowing use in combination 8/25/2010. |
Ultrafiltration: To separate red juice into low color and high color fractions. |
Permeable membranes that are selective for molecules greater than 500 and not less than 25,000 molecular weight with transmembrane pressures less than 200 psi. Shall not alter vinous character. |
Preliminary conclusion allowing use 4/16/2012. |