27 C.F.R. § 24.248 Processes authorized for the treatment of wine, juice, and distilling material.
Title 27 - Alcohol, Tobacco Products and Firearms
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 this section are approved as being consistent with good commercial practice for use by proprietors in the production, cellar treatment, or finishing of wine, juice, and distilling material, within the general limitations of this section: Provided, That when the specified use or limitation of any process on this list is determined to be unacceptable for use in foods and beverages by the U.S. Food and Drug Administration, the appropriate TTB officer may cancel or amend the approval for use of the process in the production, cellar treatment, or finishing of wine, juice, and distilling material. (Sec. 201, Pub. L. 85–859, 72 Stat. 1383, as amended (26 U.S.C. 5381, 5382, 5385, 5386, and 5387)). [T.D. ATF–299, 55 FR 24989, June 19, 1990, as amended by T.D. ATF–312, 56 FR 31081, July 9, 1991; T.D. ATF–350, 58 FR 52232, Oct. 7, 1993; T.D. ATF–371, 61 FR 21079, May 9, 1996; T.D. ATF–409, 64 FR 13683, Mar. 22, 1999; T.D. TTB–17, 69 FR 67644, Nov. 19, 2004]
Title 27: Alcohol, Tobacco and Firearms
PART 24—WINE
Subpart L—Storage, Treatment and Finishing of Wine
§ 24.248 Processes authorized for the treatment of wine, juice, and distilling material.
Processes Authorized for the Treatment of Wine, Juice, and Distilling Material------------------------------------------------------------------------ Reference or Processes Use limitation------------------------------------------------------------------------Electrodialysis............... To aid in the This process must not removal of alter the vinous tartrates. character of the wine.Elimination of sulfur dioxide To reduce the Use of a physical by physical process. sulfur dioxide process to remove content of juice. sulfur dioxide from juice must not alter the basic character of the juice so treatedIon exchange.................. Various Anion, cation, and applications in non-ionic resins, the treatment of except those anionic juice or wine: resins in the mineral acid state, may be used in batch or continuous column processes as total or partial treatment of wine, provided that with regard to juice or finished wine; 1. Such treatment does not alter the fruit character of the juice or wine. 2. The treatment does not reduce the color of the juice or wine to less than that normally contained in such juice or wine. 3. Treatment does not increase inorganic anions in the juice or wine by more than 10 mg/L. 4. The treatment does not reduce the metallic cation concentration in the juice or wine to less than 300 mg/L. 5. The treatment does not reduce natural or fixed acid in grape wine below 4 g/ L for red table wines, 3 g/L for white table wines, 2.5 g/L for all other grape wines, 4 g/L for wine other than grape wine. 6. Treatment does not reduce the pH of the juice or wine to less than pH 2.8 nor increase the pH to more than pH 4.5. 7. The resins used have not imparted to the juice or wine any material or characteristic (incidental to the resin treatment) which may be prohibited under any other section of the regulations in this part. The winemaker may employ conditioning and/or regenerating agents consisting of water, fruit acids common to the wine or juice being treated, and inorganic acids, salts and/or bases provided the conditioned or regenerated resin is rinsed with water until the resin and container are essentially free from unreacted (excess) conditioning or regenerating agents prior to the introduction of the juice or wine. 21 CFR 173.25.Metal reducing matrix sheet To reduce the (1) The active processing. level of metals ingredient, such as copper polyvinylimidazol, and iron in wine. must not constitute more than 40% by weight of the sheet. (2) Use of the sheet must not significantly alter the color of the wine.Nanofiltration................ To reduce the This process must use level of permeable membranes volatile acidity which are selective in wine (used for molecules not with ion greater than 150 exchange). molecular weight with transmembrane pressures of 250 psi or less.Osmotic transport \1\......... For alcohol (1) Use must not reduction. alter the vinous character of the wine (2) None of the stripping solution may migrate into the wine.Reverse osmosis \1\........... To reduce the Permeable membranes ethyl alcohol which are selective content of wine for molecules not and to remove greater than 500 off flavors in molecular weight wine. with transmembrane pressures of 200 psi and greater. The addition of water other than that originally present prior to processing will render standard wine ``other than standard.'' Use shall not alter vinous character.Spinning cone column \1\...... To reduce the Use shall not alter ethyl alcohol vinous character. content of wine For standard wine, and to remove the same amount of off flavors in essense must be wine. added back to any lot of wine as was originally removed.Sulfide reducing matrix sheet To reduce the (1) The active processing. level of ingredient, sulfides in wine. polyvinylimidazol, must not constitute more than 40% by weight of the sheet. (2) Use of the sheet must not significantly alter the color of the wine.Thermal gradient processing... To separate wine The fractions derived into low alcohol from such processing and high alcohol shall retain vinous wine fractions. character. Such treatment shall not increase the alcohol content of the high alcohol fraction to more than 24 percent by volume. The addition of water other than that originally present in the wine prior to processing will render standard wine ``other than standard.'' To separate juice The low Brix fraction into low Brix derived from such and high Brix processing may be juice fractions. used in wine production. The high Brix fraction derived from such processing shall not be diluted with water for use in wine production.Thin-film evaporation under To separate wine Use shall not alter reduced pressure \1\. into a low vinous character. alcohol wine Water separated with fraction and alcohol during into a higher processing may be alcohol recovered by distillate. refluxing in a closed continuous system and returned to the wine. The addition of water other than that originally present in the wine prior to processing, will render standard wine ``other than standard.''Ultrafiltration............... To remove Permeable membranes proteinaceous which are selective material from for molecules wine; to reduce greater than 500 and harsh tannic less than 25,000 material from molecular weight white wine with transmembrane produced from pressures less than white skinned 200 psi. Use shall grapes; to not alter vinous remove pink character. 21 CFR color from blanc 175.300, 177.1520, de noir wine; to 177.1550, 177.1630, separate red 177.2440, 177.2600, wine into low and 177.2910. color and high color wine fractions for blending purposes.------------------------------------------------------------------------\1\ This process must be done on distilled spirits plant premises. However, reverse osmosis, under certain limited conditions, may be used on bonded winery premises if ethyl alcohol is only temporarily created within a closed system.
