2. Sterilized fruit sirups are the products obtained by the addition of sugar (sucrose) to fresh fruit juices and heating them sufficiently to kill all the organisms present, and correspond in name to the fruits from which they are obtained. 4. FERMENTED FRUIT JUICES. 1. Wine is the product made by the normal alcoholic fermentation of the juice of sound, ripe grapes and the usual cellar treatment,* and contains not less than seven (7) nor more than sixteen (16) per cent of alcohol, by volume; and, in one hundred (100) cubic centimeters (20°C.), not more than one-tenth (0.1) gram of sodium chlorid nor more than two-tenths (0.2) gram of potassium sulphate; and for red wine not more than fourteen hundredths (0.14) gram, and for white wine not more than twelve hundredths (0.12) gram of volatile acids, produced by fermentation and calculated as acetic acid. Red wine is wine containing the red coloring matter of the skins of grapes. White urine is wine made from the white grapes or the expressed fresh juice of other grapes. 2. Dry wine is wine in which the fermentation of the sugars is practically complete and which contains, in one hundred (100) cubic centimeters (20°C.), less than one (1) gram of sugars, and for dry red wine not less than sixteen hundredths (0.16) gram of grape ash and not less than one and six-tenths (1.6) grams of sugar-free grape solids, and for dry white wine not less than thirteen hundredths (0.13) gram of grape ash and not less than one and four-tenths (1.4) grams of sugar-free grape solids. 3. Fortified dry wine is dry wine to which brandy has been added, but which conforms in all other particulars to the standard of dry wine, 4. Sweet wine is wine in which the alcoholic fermentation has been arrested and which contains, in one hundred (100) cubic centimeters (20 ̊C.), not less than one (1) gram of sugars, and for sweet red wine not less than sixteen hundredths (0.16) gram of grape ash, and for sweet white wine not less than thirteen hundredths (0.13) gram of grape ash. 5. Fortified sweet wine is sweet wine to which wine spirits have been added. By Act of Congress, "sweet wine" used for making fortified sweet wine and "wine spirits" used for such fortification, are defined as follows (section 43, Act of October 1, 1890, 26 Stat., 567, as amended by section 68, Act of August 27, 1894, 28 Stat., 509, and further amended by Act of Congress approved June 7, 1906): "That the wine spirits mentioned in section 42 of this Act is the product resulting from the distillation of fermented grape juice, to which water may have been added prior to, during or after fermentation, for the sole purpose of facilitating the fermentation and economical distillation thereof, and shall be held to include the products from grapes or their residues, commonly known as grape brandy; and the pure sweet wine, which may be fortified free of tax, as provided in said section, is fermented grape juice only, and shall contain no other substance whatever introduced before, at the time of, or after fermentation, except as herein expressly provided; and such sweet wine shall contain not less than four per centum of saccharine matter, which saccharine strength may be determined by testing with Balling's sacchrometer or must scale, such sweet wine, after the evaporation of the spirits contained therein, and restoring the sample tested to original volume by addition of water: Provided, that the addition of pure boiled or condensed grape must or pure crystallized cane or beet sugar or pure anhydrous sugar to the pure grape juice aforesaid, or the fermented product of such grape juice prior to the fortification provided by this Act for the sole purpose of perfecting sweet wine according to commercial standard, or the addition of water in such quantities only as may be necessary in the mechanical operation of grape conveyors, crushers and pipes leading to fermenting tanks, shall not be excluded by the definition of pure sweet wine aforesaid: Provided, however, that the cane or beet sugar, or pure anhydrous sugar, or water, so used shall not in either case be in excess of ten (10) per centum of the weight of the wine to be fortified under this Act: And, provided, further, that the addition of water herein authorized shall be under such regulations and limitations as the Commissioner of Internal Revenue, with the approval of the Secretary of the Treasury, may from time to time prescribe; but in no case shall such wines to which water has been added be eligible for fortification under the provisions of this Act where the same, after fermentation and before certification, have an alcoholic strength of less than five per centum of their volume." 6. Sparkling wine is wine in which the after part of the fermentation is completed in the bottle, the sediment being disgorged and its place supplied by wine or sugar liquor, and which contains, in one hundred (100) cubic centimeters (20°C), not less than twelve hundredths (0.12) gram of grape ash. 7. Modified wine, ameliorated wine, corrected wine, is the product made by the alcolohic fermentation, with the usual cellar treatment, of a mixture of the juice of sound, ripe grapes with sugar (sucrose), or a sirup containing not less than sixty-five (65) per cent of sugar (sucrose), and in quantity not more than enough to raise the alcoholic strength after fermentation to eleven (11) per cent by volume. 8. Raisin wine is the product made by the alcoholic fermentation of an infusion of dried or evaporated grapes, or of a mixture of such infusion or of raisins with grape juice. 9. Cider, hard cider, is the product made by the normal alcoholic fermentation of apple juice and the usual cellar treatment, and contains not more than seven (7) per cent by volume of alcohol; and, in one hundred (100) cubic centimeters of the cider, not less than two (2) grams nor more than twelve (12) grams of solids, not more than eight (8) grams of sugars, in terms of reducing sugars, and not less than twenty (20) centigrams nor more than forty (40) centigrams of cider ash. 10. Sparkling cider, champagne cider, is cider in which the after part of the fermentation is completed in closed containers, with or without the additions of cider or sugar liquor, and contains, in one hundred (100) cubic centimeters, not less than twenty (20) centigrams of cider ash. B. MEAD, ROOT BEER, ETC. (Schedule in preparation.) D. SPIRITUOUS LIQUORS. E. CARBONATED WATERS, ETC. (Schedule in preparation.) G. VINEGAR. 1. Vinegar, cider vinegar, apple vinegar, is the product made by the alcoholic and subsequent acetous fermentations of the juice of apples, is lævo-rotatory, and contains not less than four (4) grams of acetic acid, not less than one and six-tenths (1.6) grams of apple solids, of which not more than fifty (50) per cent are reducing sugars, and not less than twenty-five hundredths (0.25) gram of apple ash in one hundred (100) cubic centimeters (20°C.); and the water-soluble ash from one hundred (100) cubic centimeters (20°C.) of the vinegar contains not less than ten (10) milligrams of phosphoric acid (POs), and requires not less than thirty (30) cubic centimeters of decinormal acid to neutralize its alkalinity. 2. Wine vinegar, Grape vinegar, is the product made by the alcoholic and subsequent acetous fermentations of the juice of grapes and contains, in one hundred (100) cubic centimeters (20°C.) not less than four (4) grams of acetic acid, not less than one (1.0) gram of grape solids, and not less than thirteen hundredths (0.13) gram of grape ash. 3. Malt vinegar is the product made by the alcoholic and subsequent acetous fermentations, without distillation, of an infusion of barley malt or cereals whose starch has been converted by malt, is dextrorotatory, and contains in one hundred (100) cubic centimeters (20°C.), not less than four (4) grams of acetic acid, not less than two (2) grams of solids, and not less than two-tenths (0.2) gram of ash, and the watersoluble ash from one hundred (100) cubic centimeters (20°C.) of the vinegar contains not less than nine (9) milligrams of phosphoric acid (P2O5), and requires not less than four (4) cubic centimeters of decinormal acid to neutralize its alkalinity. 4. Sugar vinegar is the product made by the alcoholic and subsequent acetous fermentations of solutions of sugar, and contains, in one hundred (100) cubic centimeters (20°C.), not less than four (4) grams of acetic acid. 5. Glucose vinegar is the product made by the alcoholic and subsequent acetous fermentations of solutions of starch sugar or glucose, is dextro-rotatory, and contains, in one hundred (100) cubic centimeters (20°C.), not less than four (4) grams of acetic acid. 6. Spirit vinegar, distilled vinegar, grain vinegar, is the product made by the acetous fermentation of dilute distilled alcohol, and contains in one hundred (100) cubic centimeters (20°C.), not less than four (4) grams of acetic acid. III. SALT. Table salt, dairy salt, is fine-grained crystalline salt containing on a water-free basis, not more than one and four-tenths (1.4) per cent of calcium sulphate (CaSO), nor more than five-tenths (0.5), per cent of calcium and magnesium chlorids (CaCl and MgCl), nor more than one-tenth (0.1) per cent of matters insoluble in water. BAKING POWDER. 1. Baking powder consists of the ingredients whose common names appear on the label, contains no mineral filler and contains not less than ten (10) per cent available carbon dioxide gas. INSTRUCTIONS TO INSPECTORS AND OTHERS SUBMITTING SAMPLES FOR ANALYSIS. This department cannot analyze food simples for the benefit of manufacturers and dealers. Section 33 of the law is clearly intended. to prohibit such analysis. Consumers who believe they have been defrauded or who have received goods containing injurious substances may submit samples for analysis. In general no report on the analysis will be given to the consumer submitting the samples but, where possible, official samples will be procured by the department from the vendor of such articles and he be dealt with as prescribed by law. In all cases where consumers desire to submit samples they should send as nearly as possible the amount specified and furnish the data as to dealer, etc., as stated below, and required of inspectors. All samples must be sent prepaid. INFORMATION REQUIRED. In sending in samples for analysis, the following information in regard to each sample should, if possible, be given: Date of purchase. Name of article. Firm purchased of. Address of firm. Name of manufacturer or jobber as it appears on the package. Address of manufacturer. Brand. Price paid. Remarks. "Remarks" should include any representation by the dealer as to the quality or character of the goods and any special reasons for desiring analysis. (These reasons should be as full and precise as possible.) Inspectors should state the kind of vinegar, etc., on the seal. AMOUNTS NECESSARY. To be able to make a complete analysis, the following quantity of each article is necessary: Alcoholic beverages, not less than one pint. Butter, not less than eight ounces. Candy, not less than eight ounces. -18 F C |