Rev. Rul. 56-202

The use of ascorbic acid in the production of apple wine as a preservative to prevent deterioration of flavor and darkening of the color is considered as being consistent with good commercial practice. Accordingly, such product may be approved for use by proprietors of bonded wine cellars within the general limitations of section 240.524 of the Wine Regulations. It is understood that the Food and Drug Administration of the Department of Health, Education and Welfare requires that the use of ascorbic acid as a preservative be disclosed on the label.

Revenue Ruling 55-603, C.B. 1955-2, 709, which contains a list of materials, additional to those authorized by section 240.529 of the Wine Regulations, for use in the treatment of wine, is hereby modified to include the use of ascorbic acid in the production of apple wine. See also modification contained in Revenue Ruling 56-9, page 750, this Bulletin, and Revenue Ruling 56-64, page 751, this Bulletin.