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Industry Circular

Number: 55-17
Date: July 15,1955

U.S. TREASURY DEPARTMENT
Internal Revenue Service
Washington 25, D.C.

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Materials Authorized for Treatment of Wines

Proprietors of bonded wine cellars and others concerned:

1. The following materials, which are in addition to those specifically authorized by section 240.529, 26 CFR, have been approved, as being consistent with good commercial practice, for use by proprietors of bonded wine cellars in the production, cellar treatment or finishing of wine:, within the general limitations of section 240.524, 26 CFR, or more specific limitations indicated below, or given in the sections referred to:

Material Use Reference or limitation

Aferrin To remove the iron No insoluble residue in in wine, excess of 1 part per million and no soluble residue may remain in the finished wine, and the basic character of the wine may not be changed by such treatment.

Antifoam "A". To reduce the foam Section 240.524, 26 CFR. in fermenters.

Calcium Carbonate To reduce the excess Section 240.524, 26 CFR. natural acids in The natural or fixed acids high acid wines. may not be reduced below 5 parts per thousand.

Cufex To remove trace No insoluble residue in exmetals from wine. cess of one part per million and no soluble residue may remain in the finished wine, and the basic character of the wine may not be changed by such treatment.

Diatomaceous Earths To clarify wine. Section 240.524, 26 CFR, or Similar Products (which contain active "chemical ingredients or which have been so treated that they may alter the character of the wine)

Material Use Reference or limitation

Mineral Oil On surface of wine None of the oil may be in in storage tanks the finished wine when to prevent the marketed. access of air to the wine.

Oak Chips (uncharged To treat wines. Section 240.524, 26 CFR. and untreated)

Oak Chips (charred) In treatment of The finished product after Spanish Type addition of oak chips must Blending Sherry. have the flavor and color of Spanish Type Blending Sherry commonly obtained by storage of Sherry Wine in properly treated used charred oak whisky barrels.

Pectinol To clarify wine. One pound per 100 gallons of wine. Section 240.524, 26 CFR.

Sparkolloid To clarify wine. Two pounds to 1000 gallons of wine. Section 240.524, 26 CFR.

2. Proprietors of bonded wine cellars who desire to use any of the above materials must file notice, in triplicate, with the Assistant Regional Commissioner, Alcohol and Tobacco Tax, as prescribed by section 240.530, 26 CFR.

3. Inquiries in regard to this industry circular should refer to the number thereof and be addressed to the office of your Assistant Regional Comp missioner, Alcohol and Tobacco Tax.

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Dwight E. Avis
Director, Alcohol and Tobacco Tax Division

IRS-11631

 
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