Rev. Rul. 61-151

The use of lactic acid to correct natural deficiencies in natural grape wine and natural fruit wine and to stabilize such wines is considered as being consistent with good commercial practice within the limitations of section 240.524 of the Wine Regulations. Winemakers desiring to use lactic acid may receive the approval of the Assistant Regional Commissioner, Alcohol and Tobacco Tax, by the filing of appropriate notice pursuant to section 240.1052 of the regulations.

The use of lactic acid to correct natural deficiencies will be subject to the same conditions and limitations prescribed by section 240.364 and 240.404 of the regulations in respect of the use of other kinds of acids for the same purpose. The use of lactic acid for stabilizing either natural grape wine or natural fruit wine will be subject to the conditions and limitations imposed by section 240.526 of the regulations on the use of citric acid for this purpose.