Rev. Rul. 57-175

Revenue Ruling 56-551, C.B. 1956-2, 1043, authorized the use, by winemakers, of ascorbic acid, within specified limitations, to prevent deterioration of flavor and darkening of color of apple wine. It is now further concluded that the use of ascorbic acid in the production of vermouth and other wines, for the purpose of preventing overoxidation, is consistent with good commercial practice authorized by section 240.529 of the Wine Regulations and section 5382 of the Internal Revenue Code of 1954. Accordingly, ascorbic acid may be so used, subject to the provisions of sections 240.529 and 240.530 of the regulations. As in the case of apple wine containing ascorbic acid within the specified limitations, the use thereof in vermouth and other wines need not be shown on the labels.

Revenue Ruling 56-551, supra , is hereby supplemented to include the use of ascorbic acid in vermouth and other wines. Also, Revenue Ruling 55-603, C.B. 1955-2, 709, containing a list of materials authorized for use in the treatment of wine, is also hereby supplemented.