Rev. Rul. 54-198

Casein has been approved for use by winemakers in the clarification of standard grape wine, not to exceed two pounds per one thousand gallons of wine, provided it is used only to an extent or in a manner which will not change the basic composition of the wine or eliminate its characteristic elements in accordance with the provisions of section 178.204 of Regulations 7.

Sodium caseinate has been approved for use by winemakers in the clarification of wines provided it is used only to an extent or in a manner which will not change the basic composition of the wine or eliminate its characteristic elements in accordance with section 178.204 of Regulations 7.

Rev. Rul. 25, C.B. 1953-1, 431, is modified to include the above.

An application for the use of malic acid in the clarification of apple wine has been disapproved. Malic acid may be used only for the purpose of correcting natural deficiencies in the fruit or berries or the juice thereof, used to make wine, as provided in section 178.138 of Regulations 7.