17 



Dry wines must not contain more than 0.2 gram of sulphuric acid 

 (calculated to potassium sulphate) per 100 cc. The addition of foreign 

 coloring matter is prohibited unless the same is declared on the label. 

 The addition to dry wines of saccharine matter either in a solid state 

 or in solution is permitted if the same is stated on the label. The 

 same is true of the addition of water. These provisions do not apply 

 to red wines which are rich in extract and coloring matter and hence 

 in their natural state not suitable for consumption, provided that after 

 treatment such wines shall not contain less than 2 grams of sugar-free 

 extract per 100 cc, and that no sugar other than the ordinary grape 

 sugar shall be found in the extract. Wines which shall receive an 

 addition of water and which fulfill the required conditions of percent- 

 age of extract, etc., may be blended with other wines of normal 

 composition without regard to the extract content of the blend so pro- 

 duced. The addition of alcohol to dry wine must be indicated on the 

 label; this, however, does not apply to the alcohol necessary for ordi- 

 nary cellar manipulation. The alcohol so employed must be fully 

 refined and of not less than 93.25 per cent by volume, and the amount 

 added must not exceed 2.5 liters for 240 liters of wine. In the case of 

 wines which are not fully fermented and whose sugar content is such as 

 to make it doubtful whether they should be classified as dry or as sweet 

 wines, the addition of alcohol of not less than 93.25 per cent per vol- 

 ume in such quantity that the alcohol content of the product shall not 

 exceed 17 per cent per volume is permitted. Port wine, sherry, 

 madeira, and liqueurs from foreign lands must conform to the custom- 

 ary composition of these wines in the country where they are produced. 

 These wines may be manufactured from dried grapes under the condi- 

 tion that the alcohol content shall not exceed 25 per cent per volume, 

 and the sugar-free extract shall not be less than 2 grams per 100 cc. 

 On the other hand, the addition to these wines of sugar or other material 

 which is not the product of the grapes, without indicating the same on 

 the label, is prohibited. Wines of this class which are too low in 

 alcohol may be fortified with alcohol of not less than 93.25 per cent 

 by volume. The alcohol content of the product must not exceed 25 

 per cent by volume. Dessert wines must be the customary product of 

 the region of their production with the exception that they may receive 

 the ordinary cellar manipulation. The term "champagne" maybe 

 applied only to wines fermented under pressure. Carbonated wines 

 may be sold if properly designated. 



Cognacs, rum, and arak must not receive the addition of alum or 

 other soluble aluminum salts, barium compounds, strontium com- 

 pounds, magnesium compounds, boric acid, salicylic acid, alcohol 

 .containing fusel oil, crude glucose, kermes, or other unwholesome 

 materials. 



13864 No. 6101 2 



