or "champagne type" or "American (or New York State, California, etc.) champagne-bulk process"; all the words in such further designation shall appear in lettering of substantially the same size and such lettering shall not be substantially larger than the words "sparkling wine".

(4) "Crackling wine," "petillant wine," "frizzante wine" (including cremant, perlant, reciotto, and other similar wine) is sparkling light wine normally less effervescent than champagne or other similar sparkling wine, but containing sufficient carbon dioxide in solution to produce, upon pouring under normal conditions, after the disappearance of air bubbles, a slow and steady effervescence evidenced by the formation of gas bubbles flowing through the wine. Crackling wine which derives its effervescence from secondary fermentation in containers greater than 1-gallon capacity shall be designated "crackling wine-bulk process," and the words "bulk process" shall appear in lettering of substantially the same size as the words "crackling wine."

(c) Class 3; carbonated grape wine. "Carbonated grape wine" (including "carbonated wine" "carbonated red wine," and "carbonated white wine") is grape wine made effervescent with carbon dioxide other than that resulting solely from the secondary fermentation of the wine within a closed container, tank or bottle.

(d) Class 4; citrus wine. (1)(i) “Citrus wine" or "citrus fruit wine" is wine produced by the normal alcoholic fermentation of the juice of sound, ripe citrus fruit (including restored or unrestored pure condensed citrus must), with or without the addition, after fermentation, of pure condensed citrus must, and with or without added citrus brandy or alcohol, but without any other addition or abstraction except as may occur in cellar treatment: Provided, That a domestic product may be ameliorated or sweetened in accordance with the provisions of 26 U.S.C. 5384 and any product other than domestic may be ameliorated before, during, or after fermentation by adding, separately or in combination, dry sugar, or such an amount of sugar and water solution as will not in

crease the volume of the resulting product more than 35 percent, but no event shall any product so amelic rated have an alcoholic content, de rived by fermentation, of more tha 13 percent by volume, or a natura acid content, if water has been added. of less than 5 parts per thousand, or a total solids content of more than 2: grams per 100 cubic centimeters.

(ii) The maximum volatile acidity calculated as acetic acid and exclusive of sulfur dioxide, shall not be, for nat ural citrus wine, more than 0.14 gram. and for other citrus wine, more than 0.12 gram, per 100 cubic centimeters (20° C.).

(iii) Any citrus wine containing no added brandy or alcohol may be further designated as “natural.”

(2) "Citrus table wine" or "citrus fruit table wine" is citrus wine having an alcoholic content not in excess of 14 percent by volume. Such wine may also be designated "light citrus wine, "light citrus fruit wine," "light swee citrus fruit wine," etc., as the case may be.

(3) "Citrus dessert wine" or "citrus fruit dessert wine" is citrus wine having an alcoholic content in excess of 14 percent but not in excess of 24 percent by volume.

(4) Citrus wine derived wholly (except for sugar, water, or added alco- | hol) from one kind of citrus fruit, shall be designated by the word "wine" qualified by the name of such citrus fruit, e.g., "orange wine," "grapefruit wine." Citrus wine not derived wholly from one kind of citrus fruit shall be designated as "citrus wine" or "citrus fruit wine" qualified by a truthful and adequate statement of composition appearing in direct conjunction therewith. Citrus wine rendered effervescent by carbon dioxide resulting solely from the secondary fermentation of the wine within a closed container, tank, or bottle shall be further designated as “sparkling”; and citrus wine rendered effervescent by carbon dioxide otherwise derived shall be further designated as "carbonated."

(e) Class 5; fruit wine. (1)(i) “Fruit wine" is wine (other than grape wine or citrus wine) produced by the normal alcoholic fermentation of the

juice of sound, ripe fruit (including restored or unrestored pure condensed fruit must), with or without the addition, after fermentation, of pure condensed fruit must, and with or without added fruit brandy or alcohol, but without other addition or abstraction except as may occur in cellar treatment: Provided, That a domestic product may be ameliorated or sweetened in accordance with the provisions of 26 U.S.C. 5384 and any product other than domestic may be ameliorated before, during, or after fermentation by adding, separately or in combination, dry sugar, or such an amount of sugar and water solution as will increase the volume of the resulting product, in the case of wines produced from loganberries, currants, or gooseberries, having a normal acidity of 20 parts or more per thousand, not more than 60 percent, and in the case of other fruit wines, not more than 35 percent, but in no event shall any product so ameliorated have an alcoholic content, derived by fermentation, of more than 13 percent by volume, or a natural acid content, if water has been added, of less than 5 parts per thousand, or a total solids content of more than 22 grams per 100 cubic centimeters.

(ii) The maximum volatile acidity, calculated as acetic acid and exclusive of sulfur dioxide, shall not be, for natural fruit wine, more than 0.14 gram, and for other fruit wine, more than 0.12 gram, per 100 cubic centimeters (20° C.).

(iii) Any fruit wine containing no added brandy or alcohol may be further designated as "natural."

(2) "Berry wine" is fruit wine produced from berries.

(3) "Fruit table wine" or "berry table wine" is fruit or berry wine having an alcoholic content not in excess of 14 percent by volume. Such wine may also be designated "light fruit wine," or "light berry wine."

(4) "Fruit dessert wine" or "berry dessert wine" is fruit or berry wine having an alcoholic content in excess of 14 percent but not in excess of 24 percent by volume.

(5) Fruit wine derived wholly (except for sugar, water, or added alcohol) from one kind of fruit shall be desig

nated by the word "wine" qualifi the name of such fruit, e.g., " wine," "blackberry wine." Fruit not derived wholly from one ki fruit shall be designated as wine" or "berry wine," as the case be, qualified by a truthful and quate statement of composition pearing in direct conjunction th with. Fruit wines which are der wholly (except for sugar, water added alcohol) from apples or p may be designated "cider" "perry," respectively, and shall b designated if lacking in vinous ta aroma, and characteristics. Fruit w rendered effervescent by carbon d ide resulting solely from the second fermentation of the wine within closed container, tank, or bottle sh be further designated as "sparklin and fruit wine rendered effervesc by carbon dioxide otherwise deri shall be further designated as "carb ated."

(f) Class 6; wine from other agric tural products. (1)(i) Wine of this cl is wine (other than grape wine, cit wine, or fruit wine) made by normal alcoholic fermentation sound fermentable agricultural pr ucts, either fresh or dried, or of the stored or unrestored pure conden must thereof, with the addition bef or during fermentation of a volume water not greater than the minim necessary to correct natural moist deficiencies in such products, with without the addition, after fermen tion, of pure condensed must, and w or without added alcohol or SU other spirits as will not alter the ch acter of the product, but with other addition or abstraction except may occur in cellar treatment: Prov ed, That a domestic product may ameliorated or sweetened in acco ance with Subpart T, Part 240, of t chapter, and any product other th domestic may be ameliorated befo during, or after fermentation adding, separately or in combinati dry sugar or such an amount of su and water solution as will not incre the volume of the resulting prod more than 35 percent, but in no ev shall any product so ameliorated ha an alcoholic content, derived by f mentation of more than 13 percent

volume, or a natural acid content, if water has been added, of less than 5 parts per thousand, or a total solids content of more than 22 grams per 100 cubic centimeters.

(ii) The maximum volatile acidity, calculated as acetic acid and exclusive of sulfur dioxide, shall not be, for natural wine of this class, more than 0.14 gram, and for other wine of this class, more than 0.12 gram, per 100 cubic centimeters (20° C.).

(iii) Wine of this class containing no added alcohol or other spirits may be further designated as "natural".

(2) "Table wine" of this class is wine having an alcoholic content not in excess of 14 percent by volume. Such wine may also be designated as "light".

(3) "Dessert wine" of this class is wine having an alcoholic content in excess of 14 percent but not in excess of 24 percent by volume.

(4) "Raisin wine" is wine of this class made from dried grapes.

(5) "Sake" is wine of this class produced from rice in accordance with the commonly accepted method of manufacture of such product.

(6) Wine of this class derived wholly (except for sugar, water, or added alcohol) from one kind of agricultural product shall except in the case of "sake," be designated by the word "wine" qualified by the name of such agricultural product, e.g., "honey wine," "raisin wine," "dried blackberry wine." Wine of this class not derived wholly from one kind of agricultural product shall be designated as "wine" qualified by a truthful and adequate statement of composition appearing in direct conjunction therewith. Wine of this class rendered effervescent by carbon dioxide resulting solely from the secondary fermentation of wine within a closed container, tank, or bottle shall be further designated as "sparkling"; and wine of this class rendered effervescent by carbon dioxide otherwise derived shall be further designated as "carbonated."

(g) Class 7; aperitif wine. (1) “Aperitif wine" is wine having an alcoholic content of not less than 15 percent by volume, compounded from grape wine containing added brandy or alcohol, flavored with herbs and other natural

aromatic flavoring materials, with or without the addition of caramel fc: coloring purposes, and possessing the taste, aroma, and characteristics gererally attributed to aperitif wine and shall be so designated unless designat ed as "vermouth" under paragraph (b) of this section.

(2) "Vermouth" is a type of aperitif wine compounded from grape wine having the taste, aroma, and charac teristics generally attributed to ver mouth, and shall be so designated.

(h) Class 8; imitation and substand ard wine. (1) "Imitation wine" shall bear as a part of its designation the word "imitation," and shall include:

(i) Any wine containing synthetic materials.

(ii) Any wine made from a mixture of water with residue remaining after thorough pressing of grapes, fruit, or other agricultural products.

(iii) Any class or type of wine the taste, aroma, color, or other character istics of which have been acquired in whole or in part, by treatment with methods or materials of any kind (except as permitted in § 4.22(c)(6)), if the taste, aroma, color, or other char: acteristics of normal wines of such class or type are acquired without such treatment.

(iv) Any wine made from must concentrated at any time to more than 80° (Balling).

(2) "Substandard wine" shall bear as a part of its designation the word "substandard," and shall include:

(i) Any wine having a volatile acidity in excess of the maximum prescribed therefor in §§ 4.20 to 4.25.

(ii) Any wine for which no maximum volatile acidity is prescribed in §§ 4.20 to 4.25, inclusive, having a volatile acidity, calculated as acetic acid and exclusive of sulfur dioxide, in excess of 0.14 gram per 100 cubic centimeters (20° C.).

(iii) Any wine for which a standard of identity is prescribed in this §§ 4.20 to 4.25, inclusive, which, through disease, decomposition, or otherwise, fails to have the composition, color, and clean vinous taste and aroma of normal wines conforming to such standard.

(iv) Any "grape wine" "citrus wine," "fruit wine," or "wine from other agri

cultural products" to which has been added sugar and water solution in an amount which is in excess of the limitations prescribed in the standards of identity for these products, unless, in the case of "citrus wine," "fruit wine" and "wine from other agricultural products" the normal acidity of the material from which such wine is produced is 20 parts or more per thousand and the volume of the resulting product has not been increased more than 60 percent by such addition.

(i) Class 9, retsina wine. "Retsina wine" is grape table wine fermented or flavored with resin.

[T.D. 6521, 25 FR 13835, Dec. 29, 1960, as amended by T.D. 6776, 29 FR 16985, Dec. 11, 1964; T.D. 7185, 37 FR 7975, Apr. 22, 1972; T.D. ATF-48, 44 FR 55839, Sept. 28, 1979]

CROSS REFERENCE: For regulations relating to fortified wine, see Part 240 of this chapter.

§ 4.22 Blends, cellar treatment, alteration of class or type.

(a) If the class or type of any wine shall be altered, and if the product as so altered does not fall within any other class or type either specified in §§ 4.20 through 4.25 or known to the trade, then such wine shall, unless otherwise specified in this section, be designated with a truthful and adequate statement of composition in accordance with § 4.34.

(b) Alteration of class or type shall be deemed to result from any of the following occurring before, during, or after production.

(1) Treatment of any class or type of wine with substances foreign to such wine which remain therein: Provided, That the presence in finished wine of not more than 350 parts per million of total sulfur dioxide, or sulphites expressed as sulfur dioxide, shall not be precluded under this paragraph.

(2) Treatment of any class or type of wine with substances not foreign to such wine but which remain therein in larger quantities than are naturally and normally present in other wines of the same class or type not so treated.

(3) Treatment of any class or type of wine with methods or materials of any kind to such an extent or in such manner as to affect the basic composi

tion of the wine so treated by alt
any of its characteristic elements.
(4) Blending of wine of one
with wine of another class or
blending of wines of different t
within the same class.

(5) Treatment of any class or typ wine for which a standard of ider is prescribed in this article with su or water in excess of the quant specifically authorized by such sta ard: Provided, That the class or t thereof shall not be deemed to be tered (i) where such wine (other tl grape wine) is derived from fruit, other agricultural products, havin high normal acidity, if the total sol content is not more than 22 grams 100 cubic centimeters, and the conte of natural acid is not less than parts per thousand and (ii) where su wine is derived exclusively from fru or other agricultural products, t normal acidity of which is 20 parts more per thousand, if the volume the resulting product has been creased not more than 60 percent the addition of sugar and water sol tion, for the sole purpose of correcti natural deficiencies due to such aci ty, and (except in the case of su wines when produced from loganbe ries, currants, or gooseberries) there stated as a part of the class and ty designation the phrase "Made wi over 35 percent sugar solution".

(c) Nothing in this section shall pr Iclude the treatment of wine of a class or type in the manner herei after specified, provided such trea ment does not result in the alterati of the class or type of the wine und the provisions of paragraph (b) of th section.

(1) Treatment with filtering equi ment, and with fining or sterilizi agents.

(2) Treatment with pasteurization necessary to perfect the wines to co mercial standards in accordance wi acceptable cellar practice but only such a manner and to such an exte as not to change the basic compositi of the wine nor to eliminate any of i characteristic elements.

(3) Treatment with refrigeration necessary to perfect the wine to co mercial standards in accordance wi acceptable cellar practice but only

such a manner and to such an extent as not to change the basic composition of the wine nor to eliminate any of its characteristic elements.

(4) Treatment with methods and materials to the minimum extent necessary to correct cloudiness, precipitation, or abnormal color, odor, or flavor developing in wine.

(5) Treatment with constituents naturally present in the kind of fruit or other agricultural product from which the wine is produced for the purpose of correcting deficiencies of these constituents, but only to the extent that such constituents would be present in normal wines of the same class or type not so treated.

(6) Treatment of any class or type of wine involving the use of volatile fruitflavor concentrates in the manner provided in section 5382 of the Internal Revenue Code.

(7) Notwithstanding the provisions of § 4.21(b) (1), (2) and (4), (c), (d)(4), (e)(5), and (f)(6) carbon dioxide may be used to maintain counterpressure during the transfer of finished sparkling wines from (i) bulk processing tanks to bottles, or (ii) bottle to bottle: Provided, That the carbon dioxide content of the wine shall not be increased by more than 0.009 gm. per 100 ml. during the transfer operation. (T.D. 6521, 25 FR 13835, Dec. 29, 1960, as amended by T.D. 6776, 29 FR 16985, Dec. 11, 1964; T.D. 7185, 37 FR 7976, Apr. 22, 1972]

$4.23 Grape type designations.

(a) A name indicative of a variety of grape may be employed as the type designation of a grape wine if the wine derives its predominant taste, aroma, and characteristics, and at least 51 per cent of its volume, from that variety of grape. If such type designation is not known to the consumer as the name of a grape variety, there shall appear in direct conjunction therewith an explanatory statement as to the significance thereof.

(b) This section does not apply after December 31, 1982.

IT.D. 6521, 25 FR 13835, Dec. 29, 1960, as amended by T.D. ATF 201, 50 FR 12533, Mar. 29, 1985]

$4.23a Varietal grape type) labeling.

(a) General The names of one c more grape varieties may be used as the type designation of a grape wine only if the wine is also labeled with at appellation of origin, as defined in § 4.25a.

(b) One variety. The name of a single grape variety may be used as the type designation if not less that 75 percent of the wine is derived from grapes of that variety, the entire percent of which was grown in the la beled appellation of origin area.

(c) Exceptions. (1) Wine made from any Vitis Labrusca variety (exclusive of hybrids with Labrusca parentage may be labeled with the varietal name if:

(i) Not less than 51 percent of the wine is derived from grapes of that variety; (ii) the statement “contains not less than 51 percent (name of variety)" is shown on the brand label, back label or a separate strip label (except that this statement need not appear if 75 percent or more of the wine is derived from grapes of the named varie- \ ty); and (iii) the entire qualifying percentage of the named variety was grown in the labeled appellation of origin area.

(2) Wine made from any variety of any species found by the Director upon appropriate application to be too strongly flavored at 75 percent minimum varietal content may be labeled with the varietal name if:

(i) Not less than 51 percent of the wine is derived from grapes of that variety; (ii) the statement "contains not less than 51 percent (name of variety)" is shown on the brand label, back label or a separate strip label (except that this statement need not appear if 75 percent or more of the wine is derived from grapes of the named variety); and (iii) the entire qualifying percentage of the named variety was grown in the labeled appellation of origin area.

(d) Two or three varieties. The names of two or three grape varieties may be used as the type designation if:

(1) All of the grapes used to make the wine are of the labeled varieties; (2) the percentage of the wine derived from each variety is shown on the