1. (1) Absence of defects means to the degree of freedom from sediment and other residue, from tartrate crystals, from particles of pulp, from particles of seed and from any other defects.
2. (2) Practically free from defects means that the grape juice may possess a slight amount of sediment and residue of an amorphous nature; may possess not more than a trace of sediment and residue of a nonamorphous nature; is practically free from tartrate crystals; and is free from particles of skin, particles of pulp, particles of seed and from any other defects.

3. (3) Good flavor means that the flavor is a distinct and normal flavor, typical of well-matured grapes and that the grape juice is free from any trace of scorching, caramelization, and objectionable flavors and objectionable odors of any kind. To score in this classification grape juice shall meet the following additional requirements:

   1. (i) Brix: Not less than 15.0 degrees.
   2. (ii) Acid: Not less than 0.60 grams per 100 ml. nor more than 1.20 grams per 100 ml., calculated as tartaric.
   3. (iii) Brix-acid ratio: Not less than 18 to 1 nor more than 28 to 1.

   4. (iv) Except: Types II and III grape juice which fails to meet the requirement for brix shall be allowed to test not less than 13.0 degrees brix provided that the acid is not less than 0.60 grams per 100 ml. nor more than 1.20 grams per 100 ml. calculated as tartaric acid and provided further that the brix acid ratio shall be not less than 18 to 1 nor more than 28 to 1.

      (c) Product.

      Seal of Quality grape juice shall be unfermented grape juice obtained from properly matured fresh grapes. Such grape juice is packed without concentration without dilution, without the addition of sweetening ingredients, and so processed as to assure preservation of the product or packaged in hermetically sealed containers, further provided, however, that said product is so handled as to insure nonfermented product offering.

      (d) Types of grape juice.

4. (1) Type I—Concord type (prepared from grapes of the slip-skin varieties of the Labruscana species).
5. (2) Type II—Any type other than Concord type (prepared from a single variety of grapes other than Concord type).

6. (3) Type III—Blended type (prepared from two or more varieties of grapes).

   (e) Specifications.

   Seal of Quality grape juice is grape juice from which tartrate crystals have been removed; that possesses a good color; that is practically free from defects; and that possesses a good flavor.

   (f) Color.

   Good color has the following meanings with respect to the types of grape juice.

7. (1) Type I—A bright purple or bright reddish-purple color typical of properly prepared and properly processed juice from Concord type grapes.

8. (2) Types II and III—A bright color typical of properly prepared and properly processed juice characteristic of the varietal types or varietal types from which prepared.

   (g) Inspection and sampling.

   When samples are submitted for grading the applicant must specify type.

   (h) Processing facility.

   Seal of Quality grape juice processing and packaging is restricted to those plants possessing a current Department of Agriculture and Markets, article 20-C processing license and these plants must maintain a satisfactory inspection record.

   (i) Containers and markings.

   All grape juice containers are subject to approval by the Department of Agriculture and Markets and have affixed the official Seal of Quality designation. Container approval shall be based upon the ability of the container to maintain the quality standards and integrity of the product.

(a) General.

New York State Seal of Quality grape juice shall be exclusively derived from grapes grown in New York State and said products shall be in compliance with applicable trademark rules and regulations, and the following product and processing facility requirements.

(b) Definitions.