Rev. Rul. 55-400

Fruit juice concentrate reduced with water to a degree not less than the density of the juice from which it was made, and concentrate made from juice of an original density of more than 22 degrees Brix and reduced to not less than 22 degrees Brix, are deemed to be `juice' for purposes of standard wine production. Concentrated juice may be used in conjunction with unconcentrated juice derived from the same kind of fruit for development of alcohol in wine