OFFICIAL, INSPECTION I4. I25 



F. Beverages. 



a. FRUIT JUICES — tKESH, SWEET, AND FERMENTED. 



I. Fresh Fruit Juices. 



1. Fresh fruit juices are the clean unfermented liquid products 

 obtained by the first pressing of fresh, ripe fruits, and correspond in 

 name to the fruits from which they are obtained. 



2. Apple juice, apple must, sweet cider, is the fresh fruit juice 

 obtained from apples, the fruit of Pyrus malus, has a specific gravity 

 (20° C.) not less than 1.0415 nor greater than 1.0690; and contains in 

 one hundred (100) cubic centimeters (20° C.) not less than six (6) 

 grams, and not more than twenty (20) grams of total sugars, in terms 

 of reducing sugars, not less than twenty-four (24) centigrams nor 

 more than sixty (60) centigrams of apple ash, which contains not less 

 than fifty (50) per cent of potassium carbonate. 



3. Grape juice, grape must, is the fresh fruit juice obtained from 

 grapes (Vitis species), has a specific gravity (20° C.) not less than 

 1.0400 and not exceeding 1.1240; and contains in one hundred (100) 

 cubic centimeters (20° C.) not less than seven (7) grams nor more 

 than twenty-eight (28) grams of total sugars, in terms of reducing 

 sugars, not less than twenty (20) centigrams and not more than fifty- 

 five (55) centigrams of grape ash, and not less than fifteen (15) milli- 

 grams nor more than seventy (70) milligrams of phosphoric acid 



(P. 00. 



4. Lemon juice is the fresh fruit juice obtained from lemon, the 

 fruit of Citrus limonum Risso, has a specific gravity (20° C.) not less 

 than 1.030 and not greater than 1.040; and contains not less than ten 

 (10) per cent of solids, and not less than seven (7) per cent of citric 

 acid. 



5. Pear juice, pear must, sweet perry, is the fresh fruit juice 

 obtained from pears, the fruit of Pyrus communis or P. sinensis. 



2. Sterilized Fruit Juices. 

 I. Sterilized fruit juices are the products obtained by heating fresh 

 fruit juices sufficiently to kill all the organisms present, and correspond 

 in name to the fruits from which they are obtained. 



3. Concentrated Fruit Juices. 

 I. Concentrated fruit juices are clean, sound fruit juices from which 

 a considerable portion of the water has been evaporated, and correspond 

 in name to the fruits from which they are obtained. 



4. Siveet Fruit Juices. Szvectencd Fruit Juices, Fruit Sirups. 



1. Siveet fruit juices, sivcciened fruit juices, fruit sirups, are the 

 products obtained by adding sugar (sucrose) to fresh fruit juices, and 

 correspond in name to the fruits from which they are obtained. 



2. Sterilized fruit sirups are the products obtained by the addition 

 of sugar (sucrose) to fresh fruit juices and heating them sufficiently to 



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