The standards of identity for the several classes and types of wine set forth herein shall be as follows.

1. (1) Class 1--wine (or grape wine).

   1. (A) "Wine" is the product of the normal alcoholic fermentation of the juice of sound, ripe grapes (including pure condensed grape must), with or without added grape brandy or other spirits derived from grapes or grape products, and containing not to exceed 21% alcohol by volume, but without any other addition or extraction whatsoever except such as may occur in normal cellar treatment:

      1. (i) provided, that except as hereinafter provided, the produce may be ameliorated before, during, or after fermentation by either of the following methods:

         1. (I) by adding, separately or in combination, dry sugar, or such an amount of sugar and water solution as will not increase the volume of the resulting product more than 35%; but in no event shall any product so ameliorated have an alcoholic content derived by fermentation of more than 14% by volume, or a natural acid content, if water has been added, of less than five parts per thousand, or a total solids content of more than 22 grams per 100 cubic centimeters;
         2. (II) by adding pure condensed grape must in any quantity; or separately or in combination, not more than 20% by weight of dry sugar, or not more than 10% by weight of water;
      2. (ii) provided further, that wine used solely for blending, medicinal or industrial purposes may contain not to exceed 24% alcohol by volume, and wine used solely for sacramental purposes may possess such alcoholic content as required by ecclesiastical codes;
      3. (iii) the maximum volatile acidity, calculated as acetic acid and exclusive of sulphur dioxide, shall not be, for red table wine, more than 0.14 gram, and for all other wine, more than 0.12 gram, in both cases per 100 cubic centimeters;
      4. (iv) the maximum sulphur dioxide content of any wine shall not be greater than 350 parts per million of total sulphur dioxide or sulphites expressed as sulphur dioxide.
   2. (B) "Table wine" (including "light wine," "light grape wine," "light red wine," "light white wine," and "natural wine") is wine containing not more than 14% alcohol by volume.
   3. (C) "Red wine" is wine which contains the red coloring matter of the skins, juice, or pulp of grapes. "White wine" is wine which does not contain the red coloring matter of the skins, juice, or pulp of grapes. "Pink" or "rose" wine is wine which contains partial red coloring of the skins, juice, or pulp of grapes.
   4. (D) "Dessert wine" (including "appetizer wine") is wine containing more than 14% alcohol by volume, but not over 21% alcohol by volume. "Angelica," "Madeira," "Malaga," "Marsala," "Muscatel," "Port," "White Port," "Sherry," and "Tokay" are types of dessert wine containing added grape brandy or other spirits derived from grapes or grape products possessing the taste, aroma, and other characteristics generally attributed to these products, and having an alcoholic content of not less than 17% by volume in the case of Sherry, not less than 18% in the case of all other types named in this paragraph.

   5. (E) Aperitif wine.

      1. (i) "Aperitif wine" is grape wine, containing added grape brandy or other spirits derived from grapes or grape products and having an alcoholic content of not less than 15% by volume, flavored with herbs and other natural aromatic flavoring materials and possessing the taste, aroma and other characteristics generally attributed to wines of this class.
      2. (ii) "Vermouth" is a type of aperitif wine and made from white grape wine and possessing the taste, aroma, and other characteristics generally attributed to vermouth.

2. (2) Class 2--sparkling wine. "Sparkling wine" (including "sparkling grape wine," "sparkling red wine," "sparkling pink (or rose) wine," and "sparkling white wine") is wine made effervescent with carbon dioxide resulting solely from the secondary fermentation of the wine within a closed container, tank, or bottle.

   1. (A) "Champagne" is a type of sparkling wine which derives its effervescence solely from the secondary fermentation of the wine within closed containers, and which possesses the taste, aroma, and other characteristics attributed to champagne. In the event such containers are greater than one gallon in capacity, the product shall be further designated by the words "Bulk Process" or "Natural Fermentation in Bulk" in direct conjunction with the word "Champagne" and in lettering at least one-half the size of type and of substantially conspicuous color.
   2. (B) "Pink (or rose) Champagne" and "Red (or Rouge) Champagne" are types of sparkling pink or red wine otherwise conforming to the definition of "Champagne" and shall be labeled in the same manner as champagne except that the designation "Pink (or rose) Champagne" or "Red (or Rouge) Champagne" shall be used in lieu of the designation "Champagne."
   3. (C) "Sparkling Burgundy" and "Sparkling Moselle" are types of sparkling wine possessing the taste, aroma, and characteristics attributed to these products.
   4. (D) "Crackling wine" (or "Petillant wine" or "Frizzante wine") is a sparkling light wine less effervescent than champagne, made by limited fermentation within the bottle, and may be designated either as "Sparkling wine" or "Crackling wine" ("Petillant wine" or "Frizzante wine").
3. (3) Class 3--carbonated wine. "Carbonated wine" (including "carbonated grape wine," "carbonated red wine," "carbonated pink (or rose) wine," and "carbonated white wine") is wine made effervescent with carbon dioxide other than that resulting solely from the secondary fermentation of the wine within a closed container, tank, or bottle.

4. (4) Class 4--fruit wine. "Fruit wine" is wine produced by the normal alcoholic fermentation of the juice of sound, ripe fruit (other than grapes) including pure condensed fruit must, with or without added fruit brandy or fruit spirits distilled from the same kind of fruit as the wine to which such fruit brandy or fruit spirits is added, and containing not more than 21% of alcohol by volume, but without any other addition or extraction whatsoever except such as may occur in normal cellar treatment; provided, that the product may be ameliorated before, during, or after fermentation by adding pure condensed fruit must made of the same kind of fruit as the wine to which it is added, or, separately or in combination, dry sugar or such an amount of sugar and water solution as will not increase the volume of the resulting product more than 35%; but in no event shall any product ameliorated with sugar, water, or both, have an alcoholic content derived by fermentation of more than 14% by volume, or a natural acid content, if water has been added, of less than five parts per thousand, or a total solids content of more than 22 grams per 100 cubic centimeters. The maximum volatile acidity, calculated as acetic acid and exclusive of sulphur dioxide, shall not be, for natural fruit wine, more than 0.14 gram and for other fruit wine, more than 0.12 gram, per 100 cubic centimeters. Fruit wine used solely for blending or industrial purposes may contain not to exceed 24% alcohol by volume, and fruit wine used solely for sacramental purposes may possess such alcoholic content as required by ecclesiastical codes. The class or type of fruit wine shall not be deemed to be altered: where such wine is derived from fruit having a high normal acidity, if the unfermented residual sugar content, derived from added sugar, is not less than 7.5 parts per thousand; or where such wine is derived exclusively from loganberries, currants, or gooseberries, respectively, the normal acidity of which is 20 parts or more per thousand, if the volume of the resulting product has been increased not more than 60% by the addition of sugar and water solution, for the sole purpose of correcting natural deficiencies due to such acidity.

   1. (A) "Light fruit wine" (including "natural fruit wine") is a fruit wine containing not to exceed 14% alcohol by volume.
   2. (B) Fruit wine derived wholly (except for sugar, water, or added fruit brandy or fruit spirits) from one kind of fruit shall be designated by the word "wine," qualified by the name of such fruit; e.g., "peace wine," "orange wine," "blackberry wine," etc. Fruit wine not derived wholly from one kind of fruit shall be designated as "fruit wine," or "berry wine," or "citrus wine," qualified by a truthful and adequate statement of composition appearing in direct conjunction therewith. Fruit wines derived wholly (except for sugar, water, or added fruit brandy or fruit spirits) from apples or pears may if desired be designated "cider" or "perry" respectively, and shall be designated if lacking in vinous taste, aroma, and other characteristics. Fruit wine rendered effervescent by carbon dioxide resulting solely from the secondary fermentation of the wine within a closed container, tank, or bottle shall be further designated as "sparkling" and fruit wine rendered effervescent by carbon dioxide otherwise derived shall be designated as "carbonated."
   3. (C) "Berry wine" is fruit wine produced from berries.
   4. (D) "Citrus wine" or "citrus fruit wine" is fruit wine produced from citrus fruit.

5. (5) Class 5--wine from other agricultural products.

   1. (A) "Sake" is wine produced from rice in accordance with the commonly accepted method of producing such produce.
   2. (B) Other agricultural wines (such as "honey wine"), the production or sale of which is not prohibited by these regulations, shall be made in accordance with the commonly accepted standards for such product.

6. (6) Class 6--specialty wine. "Specialty wine" is wine not otherwise herein defined, produced in accordance with commercial standards for such wines. Such wines may bear a fanciful proprietary designation and shall be labeled with a truthful and adequate statement of composition or with any commonly accepted trade designation indicative of such composition.

   1. (A) "Specialty sweetened wine" is wine which has a total solids content of more than 17 grams per 100 cubic centimeter but not more than 22 grams per 100 cubic centimeters. Such wine shall contain as a part of the class and type designation the words "extra sweet," "specially sweetened," "specially sweet," or "with excess sugar."
   2. (B) On wines sweetened with sugar in excess of the maximum quantities specified in The Standard of Identity for the Product, "wine sweetened with excess sugar" shall be stated as part of the class and type designation.
7. (7) Class 7--retsina wine. "Retsina wine" is grape wine fermented or flavored with resin.

Source Note:The provisions of this §45.43 adopted to be effective January 1, 1976.