TTB published a final rule on August 24th (with the same effective date) that updates federal regulations found at 27 CFR Part 24 for domestic winemaking. Generally speaking, the changes impact wines produced in the U.S. with respect to materials and processes authorized for the treatment of wine and of the juice from which wine is made.
The changes made to Part 24 are extensive and can be reviewed in full here. Some changes include the following:
- Expanding the use rates and/or uses of certain wine treating materials (e.g., acacia/gum arabic, beta-glucanase derived from Trichoderma longibrachiatum, tartaric acid, etc.);
- Formally adding wine treating materials to the CFR that were administratively approved (e.g., bakers yeast mannoprotein, chitosan, potato protein isolates, etc.); and
- The addition of a new subsection in Part 24 that speaks to the treatment of natural wine with wood (including treatment by contact, with wood essences and/or extracts, and through storage in wood tanks that previously held spirits).