{
  "version": "ecfr-title27-part4-2026.1",
  "effectiveDate": "2026-09-17",
  "source": "Electronic Code of Federal Regulations, Title 27 Part 4 — Labeling and Advertising of Wine",
  "sourceUrl": "https://www.ecfr.gov/current/title-27/part-4",
  "licence": "US federal government work — public domain (17 U.S.C. §105)",
  "attribution": [
    "Office of the Federal Register and the Government Publishing Office, eCFR"
  ],
  "cadence": "Checked monthly; CFR revisions are discrete.",
  "scopeNote": "United States FEDERAL limits on wine composition. A state may be stricter. These are not the varietal, appellation and vintage LABELLING thresholds of 27 CFR 4.23/4.25/4.27 — those are served by the grape variety API at /grapes and are deliberately not duplicated here.",
  "notLegalAdvice": "This reports what the Code of Federal Regulations says. It is not legal advice and it is not a TTB determination.",
  "counts": {
    "total": 8,
    "compositionLimits": 7,
    "labellingTriggers": 1,
    "analytes": 2
  },
  "limits": [
    {
      "limitId": "volatile-acidity-grape-red",
      "analyte": "volatileAcidity",
      "label": "Volatile acidity — red grape wine",
      "kind": "composition-limit",
      "appliesTo": {
        "wineClass": "grape",
        "colour": "red"
      },
      "operator": "max",
      "value": 0.14,
      "unit": "g/100mL",
      "valueCanonical": 1.4,
      "unitCanonical": "g/L",
      "citation": "27 CFR 4.21",
      "url": "https://www.ecfr.gov/current/title-27/part-4/section-4.21",
      "quote": "(3) The maximum volatile acidity, calculated as acetic acid and exclusive of sulfur dioxide is 0.14 gram per 100 mL (20 degrees Celsius) for red wine and 0.12 gram per 100 mL (20 degrees Celsius) for other grape wine, provided that the maximum volatile acidity for wine produced from unameliorated juice of 28 or more degrees Brix is 0.17 gram per 100 mL for red wine and 0.15 gram per 100 mL for white wine.",
      "derived": [
        "valueCanonical",
        "unitCanonical",
        "appliesTo"
      ]
    },
    {
      "limitId": "volatile-acidity-grape-other",
      "analyte": "volatileAcidity",
      "label": "Volatile acidity — grape wine other than red",
      "kind": "composition-limit",
      "appliesTo": {
        "wineClass": "grape",
        "colour": "other"
      },
      "operator": "max",
      "value": 0.12,
      "unit": "g/100mL",
      "valueCanonical": 1.2,
      "unitCanonical": "g/L",
      "citation": "27 CFR 4.21",
      "url": "https://www.ecfr.gov/current/title-27/part-4/section-4.21",
      "quote": "(3) The maximum volatile acidity, calculated as acetic acid and exclusive of sulfur dioxide is 0.14 gram per 100 mL (20 degrees Celsius) for red wine and 0.12 gram per 100 mL (20 degrees Celsius) for other grape wine, provided that the maximum volatile acidity for wine produced from unameliorated juice of 28 or more degrees Brix is 0.17 gram per 100 mL for red wine and 0.15 gram per 100 mL for white wine.",
      "derived": [
        "valueCanonical",
        "unitCanonical",
        "appliesTo"
      ]
    },
    {
      "limitId": "volatile-acidity-grape-red-highbrix",
      "analyte": "volatileAcidity",
      "label": "Volatile acidity — red grape wine from unameliorated juice of 28 °Brix or more",
      "kind": "composition-limit",
      "appliesTo": {
        "wineClass": "grape",
        "colour": "red",
        "unamelioratedBrixAtLeast": 28
      },
      "operator": "max",
      "value": 0.17,
      "unit": "g/100mL",
      "valueCanonical": 1.7,
      "unitCanonical": "g/L",
      "citation": "27 CFR 4.21",
      "url": "https://www.ecfr.gov/current/title-27/part-4/section-4.21",
      "quote": "(3) The maximum volatile acidity, calculated as acetic acid and exclusive of sulfur dioxide is 0.14 gram per 100 mL (20 degrees Celsius) for red wine and 0.12 gram per 100 mL (20 degrees Celsius) for other grape wine, provided that the maximum volatile acidity for wine produced from unameliorated juice of 28 or more degrees Brix is 0.17 gram per 100 mL for red wine and 0.15 gram per 100 mL for white wine.",
      "derived": [
        "valueCanonical",
        "unitCanonical",
        "appliesTo"
      ]
    },
    {
      "limitId": "volatile-acidity-grape-white-highbrix",
      "analyte": "volatileAcidity",
      "label": "Volatile acidity — white grape wine from unameliorated juice of 28 °Brix or more",
      "kind": "composition-limit",
      "appliesTo": {
        "wineClass": "grape",
        "colour": "white",
        "unamelioratedBrixAtLeast": 28
      },
      "operator": "max",
      "value": 0.15,
      "unit": "g/100mL",
      "valueCanonical": 1.5,
      "unitCanonical": "g/L",
      "citation": "27 CFR 4.21",
      "url": "https://www.ecfr.gov/current/title-27/part-4/section-4.21",
      "quote": "(3) The maximum volatile acidity, calculated as acetic acid and exclusive of sulfur dioxide is 0.14 gram per 100 mL (20 degrees Celsius) for red wine and 0.12 gram per 100 mL (20 degrees Celsius) for other grape wine, provided that the maximum volatile acidity for wine produced from unameliorated juice of 28 or more degrees Brix is 0.17 gram per 100 mL for red wine and 0.15 gram per 100 mL for white wine.",
      "derived": [
        "valueCanonical",
        "unitCanonical",
        "appliesTo"
      ]
    },
    {
      "limitId": "volatile-acidity-fruit-no-spirits",
      "analyte": "volatileAcidity",
      "label": "Volatile acidity — fruit wine without added brandy or wine spirits",
      "kind": "composition-limit",
      "appliesTo": {
        "wineClass": "fruit",
        "addedSpirits": false
      },
      "operator": "max",
      "value": 0.14,
      "unit": "g/100mL",
      "valueCanonical": 1.4,
      "unitCanonical": "g/L",
      "citation": "27 CFR 4.21",
      "url": "https://www.ecfr.gov/current/title-27/part-4/section-4.21",
      "quote": "(3) The maximum volatile acidity, calculated as acetic acid and exclusive of sulfur dioxide, shall not be, for fruit wine that does not contain added brandy or wine spirits, more than 0.14 gram, and for other fruit wine, more than 0.12 gram, per 100 milliliters (20 degrees Celsius).",
      "derived": [
        "valueCanonical",
        "unitCanonical",
        "appliesTo"
      ]
    },
    {
      "limitId": "volatile-acidity-fruit-other",
      "analyte": "volatileAcidity",
      "label": "Volatile acidity — other fruit wine",
      "kind": "composition-limit",
      "appliesTo": {
        "wineClass": "fruit",
        "addedSpirits": true
      },
      "operator": "max",
      "value": 0.12,
      "unit": "g/100mL",
      "valueCanonical": 1.2,
      "unitCanonical": "g/L",
      "citation": "27 CFR 4.21",
      "url": "https://www.ecfr.gov/current/title-27/part-4/section-4.21",
      "quote": "(3) The maximum volatile acidity, calculated as acetic acid and exclusive of sulfur dioxide, shall not be, for fruit wine that does not contain added brandy or wine spirits, more than 0.14 gram, and for other fruit wine, more than 0.12 gram, per 100 milliliters (20 degrees Celsius).",
      "derived": [
        "valueCanonical",
        "unitCanonical",
        "appliesTo"
      ]
    },
    {
      "limitId": "total-so2",
      "analyte": "totalSO2",
      "label": "Total sulfur dioxide in finished wine",
      "kind": "composition-limit",
      "appliesTo": {
        "wineClass": "any"
      },
      "operator": "max",
      "value": 350,
      "unit": "ppm",
      "valueCanonical": 350,
      "unitCanonical": "mg/L",
      "citation": "27 CFR 4.22",
      "url": "https://www.ecfr.gov/current/title-27/part-4/section-4.22",
      "quote": "(1) Treatment of any class or type of wine with substances foreign to such wine which remain therein: Provided, That the presence in finished wine of not more than 350 parts per million of total sulfur dioxide, or sulphites expressed as sulfur dioxide, shall not be precluded under this paragraph.",
      "derived": [
        "valueCanonical",
        "unitCanonical",
        "appliesTo"
      ]
    },
    {
      "limitId": "sulfite-declaration",
      "analyte": "totalSO2",
      "label": "Threshold above which the label must declare sulfites",
      "kind": "labelling-trigger",
      "appliesTo": {
        "wineClass": "any"
      },
      "operator": "atOrAbove",
      "value": 10,
      "unit": "ppm",
      "valueCanonical": 10,
      "unitCanonical": "mg/L",
      "citation": "27 CFR 4.32",
      "url": "https://www.ecfr.gov/current/title-27/part-4/section-4.32",
      "quote": "(e) Declaration of sulfites. There shall be stated on a front label, back label, strip label or neck label, the statement “Contains sulfites” or “Contains (a) sulfiting agent(s)” or a statement identifying the specific sulfiting agent where sulfur dioxide or a sulfiting agent is detected at a level of 10 or more parts per million, measured as total sulfur dioxide. The provisions of this paragraph shall apply to:",
      "derived": [
        "valueCanonical",
        "unitCanonical",
        "appliesTo"
      ]
    }
  ]
}