Rev. Rul. 63-231

`Hydrogen peroxide' may be used, within the general limitations of section 240.524 of the Wine Regulations, to facilitate secondary fermentation in the production of champagne and other sparking wines in amounts not to exceed three parts per million, provided the finished product does not contain hydrogen peroxide.

Winemakers desiring to use this product in champagne and other sparkling wines for this purpose may obtain approval of the Assistant Regional Commissioner, Alcohol and Tobacco Tax, by filing notice pursuant to the provisions of section 240.1052 of the regulations.