GRN 000284.Ĭalcium carbonate (CaCO 3) (with or without calcium salts of tartaric and malic acids): GRAS (generally recognized as safe) Notice No. The amount used must not exceed 3.3 pounds per 1000 gallons (400 mg/L) of wine May be added to grapes, other fruit (including berries), and other primary wine making materials, or to the juice of such materials, or to the wine, within limitations which do not alter the class or type of the wineġ wine from the precipitation of potassium bitartrate crystals ![]() Usage of brine not to exceed 1.5 gallons per 1,000 gallons (1.5 milliliters per liter) of wineĪlumino-silicates (hydrated) e.g., Bentonite (Wyoming clay) and Kaolin: To clarify and stabilizeĢ1 CFR 184.1155 FDA advisory opinion dated July 26, 1985.Īscorbic acid iso-ascorbic acid (erythorbic acid): To prevent oxidation of color and flavor components of juice or wine May be prepared in a light brine 1 ounce (28.35 grams) potassium chloride, 2 pounds (907.2 grams) egg white, 1 gallon (3.785 L) of water. If the amount necessary exceeds this limit, a notice is required pursuant to 27 CFR 24.242Īlbumen (egg white): Fining agent for wine The amount used to treat the wine, including the juice from which the wine was produced, must not exceed 25 pounds per 1000 gallons (3 g/L). To remove color from wine and/or juice from which wine is produced 27 CFR 24.241 and 24.242įDA advisory opinion dated January 26, 1979, which states that the activated carbon must meet the specifications in the Food Chemicals Codex and be removed from the wine. The amount used to clarify and purify wine must be included in the total amount of activated carbon used to remove excessive color from wine and/or juice. To assist precipitation during fermentationįDA advisory opinion dated September 8, 2016, which states that the activated carbon must meet the specifications in the Food Chemicals Codex and be removed from the wine. The amount used must not exceed 300 ppm (300 mg/L), and the finished concentrate must have no detectable level of the material.įDA advisory opinion dated September 8, 2016. The amount used must not exceed 16 pounds per 1,000 gallons (1.9 g/L) of wineĪcetaldehyde: For color stabilization of juice prior to concentration In addition to the materials listed in this section, other materials may be used in formula wine if approved for such use.Īcacia (gum arabic): To clarify and stabilize If a proprietor uses several lots that contain the same material, it is the proprietor's responsibility to ensure that the cumulative amount of the material does not exceed the limitation specified in this section for that material. Subject to the conditions specified in paragraph (a) of this section, a proprietor may use the materials listed in this section in combination, provided that each material is used for its specified use and in accordance with any limitation specified for that use. (b) Use in combination or in multiple lots. (2) Where water is added to facilitate the solution or dispersal of a material, the volume of water added, whether the material is used singly or in combination with other water-based treating materials, may not total more than 1 percent of the volume of the treated wine or juice, or of both the wine and the juice, from which the wine is produced. ![]() ![]() Food and Drug Administration (FDA) informs TTB that a specified use or limitation of any material listed in this section is inconsistent with the food additive requirements under the Federal Food, Drug, and Cosmetic Act, the appropriate TTB officer may cancel or amend the approval for use of the material in the treatment of wine and juice in the production, cellar treatment, or finishing of wine and The materials listed in this section 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 “Specific TTB limitation” of this section and subject to the following conditions: Materials used in the process of filtering, clarifying, or purifying wine may remove cloudiness, precipitation, and undesirable odors and flavors, but the addition of any substance foreign to wine that changes the character of the wine, or the abstraction of ingredients so as to change the character of the wine, if not consistent with good commercial practice, is not permitted on bonded wine premises.
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