34(> GRAPE CULTURE AND 



deemed to be pure grape must from which water has been ex- 

 tracted by evaporation, for purposes of preservation or increase 

 of saccharine strength. Dry wine is that produced by com- 

 plete fermentation of saccharine contained in must. Sweet 

 wine is that which contains more or less saccharine apprecia- 

 ble to the taste. Fortified wine is that wine to which dis- 

 tilled spirits have been added to increase alcoholic strength, 

 for purposes of preservation only, and shall be held to be 

 pure, when the spirits so used are the product of the grape 

 only. Pure champagne or sparkling wine is that which con- 

 tains carbonic acid gas or effervescence produced only by nat- 

 ural fermentation of saccharine matter of musts, or partially 

 fermented wine in bottle. 



SEC. 2. In the fermentation, preservation, and fortifica- 

 tion of pure wine, it shall be specifically understood that no 

 materials shall be used intended for substitutes for grapes, or 

 any part of grapes; no coloring matters shall be added which 

 are not the pure products of grapes during fermentation, or 

 by extraction from grapes with the aid of pure grape spirits; 

 no foreign fruit juices, and no spirits imported from foreign 

 countries, whether pure or compounded with fruit juices, or 

 other material not the pure product of grapes, shall be used for 

 any purpose; no aniline dyes, salicylic acid, glycerine, alum, or 

 other chemical antiseptics or ingredients recognized as dele- 

 terious to the health of consumers, or as injurious to the repu- 

 tation of wine as pure, shall be permitted; and no distilled 

 spirits shall be added except for the sole purpose of preserva- 

 tion and without the intention of enabling trade to lengthen 

 the volume of fortified dry wine by the addition of water or 

 other wine, weaker in alcoholic strength. 



SEC. 3. In the fermentation and preservation of pure 

 wine, and during the operations of fining or clarifying, re- 

 moving defects, improving qualities, blending and maturing, 

 no methods shall be employed which essentially conflict with 



