Subpart F. Subpart F—Production of Wine
- § 24.175 - General.
- § 24.176 - Crushing and fermentation.
- § 24.177 - Chaptalization (Brix adjustment).
- § 24.178 - Amelioration.
- § 24.179 - Sweetening.
- § 24.180 - Use of concentrated and unconcentrated fruit juice.
- § 24.181 - Use of sugar.
- § 24.182 - Use of acid to correct natural deficiencies.
- § 24.183 - Use of distillates containing aldehydes.
- § 24.184 - Use of volatile fruit-flavor concentrate.
- § 24.185 - Use of wood to treat natural wine.
- § 24.186 - Accidental additions of water.