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Rev. Rul. 58-461

Rev. Rul. 58-461; 1958-2 C.B. 999

DATED

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Citations: Rev. Rul. 58-461; 1958-2 C.B. 999

Obsoleted by Rev. Rul. 62-75 Amplified by Rev. Rul. 60-266 Amplified by Rev. Rul. 60-46 Amplified by Rev. Rul. 59-370 Amplified by Rev. Rul. 59-217 Amplified by Rev. Rul. 58-596 Amplified by Rev. Rul. 58-595

Rev. Rul. 58-461

The use of the following materials, in addition to those specifically authorized by section 240.529 of the Wine Regulations, is considered to be consistent with good commercial practice and, accordingly, such materials have been approved for use by proprietors of bonded wine cellars in the production, cellar treatment, or finishing of wine, within the general limitations of section 240.524 of the regulations or more specifically shown herein, or given in the sections referred to:

REFERENCE OR

MATERIAL USE LIMITATION

Aferrin To remove trace No insoluble or

Cufex metals from soluble residue in

wine. excess of one part

per million may

remain in the

finished wine, and

the basic

character of the

wine may not be

changed by such

treatment.

Antifoam "A" To reduce the Section 240.524, 26

Antifoam AF foam in CFR.

Emulsion fermenters.

AMA Special To clarify wine. Section 240.524, 26

Gelatine CFR.

Solution

Diatomaceous

earths or

similar

products

(which do not

contain active

chemical

ingredients or

which have not

been so treated

that they may

alter the

character

of the wine).

Ascorbic acid To prevent May be added to

Iso-ascorbic darkening fruit, grapes,

acid of color and berries, and other

deterioration materials used in

of flavor of wine production,

wines and wine to the juice of

materials, and such materials, or

the over- to the wine, within

oxidation of limitations which

vermouth and do not alter the

other wines. class or type of

the wine. Its use

need not be shown

on labels.

Calcium carbonate To reduce the The natural or fixed

excess natural acids may not be

acids in high reduced below five

acid wine. parts per 1,000.

Section 250.524, 26

CFR.

Granular cork To treat wines Not more than 10

stored in pounds per 1,000

redwood and gallons of wine.

concrete tanks.

Mineral oil On surface of None of the oil may

wine in storage remain in the

tanks to finished wine

prevent the when marketed.

access of air to

the wine.

Oak chips To treat wines. Section 240.524, 26

(uncharred and CFR.

untreated)

Oak chips (charred) To treat Spanish The finished product

Type Blending after addition of

Sherry. oak chips must have

the flavor and

color of Spanish

Type Blending

Sherry commonly

obtained by

storage of sherry

wine in properly

treated used

charred oak whisky

barrels.

Pectinol To clarify wine. One pound per 100

Pectizyme gallons of wine.

Section 240.524, 26

CFR.

Polyvinyl- To clarify and The wine after

pyrrolidone stabilize wine. treatment must

(known as PVP) contain less than

one-hundredth of

one percent (0.01)

of polyvinyl-

pyrrolidone.

Section 240.524, 26

CFR.

Sodium bisulfite As a sterilizing Section 240.523, 26

or preserving CFR.

agent.

Sorbic Acid As a sterilizing Not more than 0.1%

and preservative of the sorbic acid

agent and to may be used in wine

inhibit mold or in materials for

growth and the production of

secondary wine.

fermentations.

Protovac PV-7916 To clarify wine. Two pounds to 1,000

Sparkaloid No. 1 gallons of wine.

Sparkaloid No. 2 Section 240.524, 26

CFR.

ANION EXCHANGE RESINS:

Amberlite IR-45 To reduce the May be used in a

Duolite A-7 natural acidity continuous column

(Tartex 180) of wine. process for

Duolite A-30 reducing the

(Tartex 181) natural acidity

SAF Anion Exchange of wine provided

the resins are

essentially in the

hydroxyl (OH)

state; the fixed

acids are not

reduced below 5

gram per liter; the

inorganic anion

content of the wine

is not increased

more than 10 mg.

per liter (10 parts

per million)

calculated as

chlorine, sulfur,

phosphorous, etc.;

the treatment does

not remove color in

excess of that

normally contained

in the wine; and

the original

character of the

wine is not

altered.

CATION EXCHANGE RESINS:

Amberlite IR-120H To stabilize May be used in a

wines. continuous column

Amberlite IR-120 To exchange sodium process. The resin

Duolite C-3 Na ions for undesir- must be essentially

(Tartex 160) able metallic in the sodium state

Duolite C-20 Na ions. so that certain of

(Tartex 161) the metallic

Duolite C-25 Na elements in the

(Tartex 162) wine will be

SAF Cation Exchange replaced with

sodium ions. After

regeneration and

before reuse the

resin must again be

essentially in the

sodium state. The

overall change in

the pH of the wine

before and after

treatment shall not

be greater than 0.2

pH Units. The wine

water eluate from

the column during

the "sweetening on"

process or any wine

contained in the

wash water during

the "sweetening

off" process should

be discarded or

used solely for

distilling

material.

Duolite C-3 To stabilize May be used in a

(Tartex 160) table wines. batch process

employing

no more than 4

pounds per 100

gallons of wine.

NON-IONIC AND CONDITIONED RESINS:

Duolite S-30 For removing May be used in a

(Tartex 260) excessive continuous column

oxidized color, process after suit-

foreign flavors able conditioning

After special and odors, and and/or

conditioning-- for stabilizing regeneration.

Duolite A-7 wines by the Conditioning agents

Duolite A-30 removal of and regenerants

Amberlite IRA-401 heavy molecules consisting of fruit

and acids common to the

proteinaceous wine, and inorganic

material. acids and bases may

be employed

provided the

conditioned or

regenerated resin

is rinsed with

ion-free water

until the pH of the

effluent water is

the same as that of

the influent water.

(Water equal in

quality to water

obtained by

distillation will

be considered to be

ion-free water.)

Tartaric acid may

not be used as a

conditioning agent

when the resin is

to be used in

treating wines

other than grape.

The inorganic

anions or cations

may not be

increased more than

10 mg. per liter;

color may not be

removed in excess

of that normally

contained in the

wine; the pH of the

wine may not be

changed more than

0.2 pH units nor

the acidity more

than 0.5 gram per

liter; and the

original character

of the wine may not

be altered.

Proprietors of bonded wine cellars who desire to use any of the above materials must file notice, in triplicate, with the Assistant Regional Commissioner, Alcohol and Tobacco Tax, as prescribed by section 240.530 of the Wine Regulations.

Materials previously approved which are not specifically covered either by the Wine Regulations or by this Revenue Ruling are no longer authorized for use in the production, cellar treatment, or finishing of wine.

Since this Revenue Ruling contains a complete list of materials approved for the treatment of wine in addition to those listed in section 240.529 of the Wine Regulations, the following Revenue Rulings are hereby superseded:

Revenue Ruling 55-603, C.B. 1955-2, 709;

Revenue Ruling 56-9, C.B. 1956-1, 750;

Revenue Ruling 56-64, C.B. 1956-1, 751;

Revenue Ruling 56-341, C.B. 1956-2, 1042;

Revenue Ruling 56-415, C.B. 1956-2, 1042;

Revenue Ruling 56-551, C.B. 1956-2, 1043;

Revenue Ruling 56-626, C.B. 1956-2, 1043;

Revenue Ruling 57-175, C.B. 1957-1, 608;

Revenue Ruling 57-306, C.B. 1957-2, 967;

Revenue Ruling 57-417, C.B. 1957-2, 968;

Revenue Ruling 57-430, C.B. 1957-2, 968;

Revenue Ruling 58-39, C.B. 1958-1, 598; and

Revenue Ruling 58-108, C.B. 1958-1, 599.

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