34 



TUNIS. 

 WINE 



Wine is defined as the product of the fermentation of fresh grapes. 

 The product obtained by the fermentation with water of the residuum 

 of fresh grapes (after expression), whether with or without the addi- 

 tion of sugar, and the mixture of this product with wine in whatever 

 proportion, can not be sold unless properly designated on all casks and 

 receptacles and on all books, invoices, bills of lading, etc. 



The product of the fermentation with water of dried raisins can not 

 be sold except under the name of raisin wine. The same holds true 

 in the case of mixtures of raisin wine with true wine, whatever may be 

 the proportion. 



Any addition of the following substances to wine is considered an 

 adulteration: 



1. Any coloring matter whatever. 



2. Sulphuric, nitric, hydrochloric, salicylic, boric, or other analogous acids. 



3. More than 0.1 gram of sodium chlorid per 100 cc. 



4. The product of the fermentation or distillation of figs, locust pods, pimpernel 



flowers, bellflower, rice, barley, and other materials containing sugar. 



The casks or receptacles in which plastered wine is placed must be 

 marked with large letters indicating the same. The books, bills of 

 lading, invoices, etc., must contain the same information. The con- 

 tent of potassium sulphate must not exceed 0.2 gram per 100 cc in 



any case. 



SWITZERLAND. 



GENERAL PROVISIONS. 



Beer must be made exclusively of cereals, either fresh or malted, 

 hops, yeast, and water, by means of mashing and alcohol fermentation. 

 All beer when sold must be clear and not rendered turbid by yeast, 

 bacteria, acetic fermentation, or in any other manner. In the prepara- 

 tion of beer the following are prohibited: Malt and hop substitutes, 

 all coloring matter except that of malt, preservatives such as salicylic 

 acid and boric acid, and saccharin; and the addition of alkalies for 

 the purpose of correcting excessive acidity. 



Sulphurous acid must not be present in greater quantities than 0. 0014 

 gram per 100 cc. Beer shall contain more extract than alcohol, and 

 the extract content of the original wort must not be less than 12 per 

 cent. The extract content of the wort is obtained by adding together 

 the extract content of the beer and twice its alcohol content. The 

 degree of fermentation must not be less than 48 per cent, or if less 

 than that amount the reducing substances present, calculated as maltose, 

 must not exceed 3 per cent. The degree of fermentation of the orig- 

 inal wort is obtained by the formula 100 (1 ), in which x is 



vU 



the extract of the original wort. The foregoing standards do not apply 

 to the so-called double beers, such as bock beer and salvator beer. 



