Rev. Rul. 59-217

The use of glycine (amino acid) as a yeast food in the fermentation of wines in the proportion of not more than two pounds per 1,000 gallons of wine will be considered as being consistent with good commercial practice within the limitations of section 240.529 of the Federal Wine Regulations. Winemakers desiring to use glycine (amino acid) within the limitations set forth above in the fermentation of wines may receive the approval of the Assistant Regional Commissioner, Alcohol and Tobacco Tax, by filing of appropriate notice pursuant to section 240.530 of the regulations.

Revenue Ruling 58-461, C.B. 1958-2, 999, containing a list of materials approved for the treatment or finishing of wine, as amplified by Revenue Ruling 58-595, C.B. 1958-2, 1003, Revenue Ruling 58-596, C.B. 1958-2, 1003, Revenue Ruling 59-105, page 729, Revenue Ruling 59-150, page 728, Revenue Ruling 59-189, page 728, and Revenue Ruling 59-207, page 729, is hereby further amplified.