Use of Coumarin and Tonka Beans in the
Production of Special Natural Wines
Proprietors of bonded wine cellars,
and others concerned:
1. It has come to the attention of this office that the
Food and Drug Administration of the Department of Health, Education and Welfare has declared that food products in which coumarin and tonka beans are used as ingredients will be regarded
as being adulterated under the Federal Food, Drug, and Cosmetic
Act, as these ingredients are held to be toxic. In view thereof,
formulas filed by proprietors of bonded wine cellars for special
natural wines calling for the use of coumarin and tonka beans
will not be approved.
2. If coumarin and tonka beans are being used by proprietors
of bonded wine cellars in the production of special natural wines
under formula approved pursuant to the provisions of 26 CFR Part
240 and prior wine regulations, the use thereof should be discontinued and these ingredients should be eliminated from the formula.
The elimination of these ingredients from the formula may be shown
by the filing of a rider to the formula, in quadruplicate, with
the assistant regional commissioner (alcohol and tobacco tax)
showing the formula number and date of approval, which will be
forwarded to the National Office for processing.
3. Where new materials are substituted for coumarin and
tonka beans in the production of special natural wine, such
materials may also be shown by filing a rider or a revised formula. New samples of the finished product will not be necessary
unless requested by the National Office.
Harold A. Serr
Director, Alcohol and Tobacco Tax Division