{
  "version": "ecfr-title27-part24-2026.1",
  "effectiveDate": "2026-09-17",
  "source": "Electronic Code of Federal Regulations, Title 27 Part 24 — Wine",
  "sourceUrl": "https://www.ecfr.gov/current/title-27/part-24",
  "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.",
  "scopeNote": "Production and cellar-treatment sections of 27 CFR part 24. Quantities are extracted WITH the sentence that conditions them; this service does not restate a threshold stripped of its conditions.",
  "counts": {
    "sections": 9,
    "quantities": 18
  },
  "sections": [
    {
      "section": "24.176",
      "title": "Crushing and fermentation.",
      "citation": "27 CFR 24.176",
      "url": "https://www.ecfr.gov/current/title-27/part-24/section-24.176",
      "paragraphs": 2,
      "quantities": [
        {
          "value": 22,
          "unit": "degrees brix",
          "sentence": "Water may be used to flush equipment during the crushing process or to facilitate fermentation but the density of the juice may not be reduced below 22 degrees Brix."
        },
        {
          "value": 23,
          "unit": "degrees brix",
          "sentence": "However, if the juice is already less than 23 degrees Brix, the use of water to flush equipment or facilitate fermentation is limited to a juice density reduction of no more than one degree Brix."
        },
        {
          "value": 0.5,
          "unit": "percent",
          "sentence": "Water may be used to rehydrate yeast to a maximum to two gallons of water for each pound of yeast; however, except for an operation involving the preparation of a yeast culture starter and must mixture for later use in initiating fermentation, the maximum volume increase of the juice after the addition of rehydrated yeast is limited to 0.5 percent."
        }
      ],
      "derived": [
        "quantities"
      ]
    },
    {
      "section": "24.177",
      "title": "Chaptalization (Brix adjustment).",
      "citation": "27 CFR 24.177",
      "url": "https://www.ecfr.gov/current/title-27/part-24/section-24.177",
      "paragraphs": 1,
      "quantities": [
        {
          "value": 25,
          "unit": "degrees brix",
          "sentence": "The quantity of sugar or concentrated juice added may not raise the original density of the juice above 25 degrees Brix."
        }
      ],
      "derived": [
        "quantities"
      ]
    },
    {
      "section": "24.178",
      "title": "Amelioration.",
      "citation": "27 CFR 24.178",
      "url": "https://www.ecfr.gov/current/title-27/part-24/section-24.178",
      "paragraphs": 5,
      "quantities": [
        {
          "value": 20,
          "unit": "gallons",
          "sentence": "Each 20 gallons of ameliorating material added to 1,000 gallons of juice or wine will reduce the fixed acid level of the juice or wine by 0."
        },
        {
          "value": 35,
          "unit": "percent",
          "sentence": "(3) For all wine, except for wine described in paragraph (b)(4) of this section, the volume of ameliorating material added to juice or wine may not exceed 35 percent of the total volume of ameliorated juice or wine (calculated exclusive of pulp)."
        },
        {
          "value": 538.4,
          "unit": "gallons",
          "sentence": "69 grams per liter, a maximum of 538.4 gallons of ameliorating material may be added to each 1,000 gallons of wine or juice."
        },
        {
          "value": 60,
          "unit": "percent",
          "sentence": "(4) For wine produced from any fruit (excluding grapes) or berry with a natural fixed acid of 20 parts per thousand or more (before any correction of such fruit or berry), the volume of ameliorating material added to juice or wine may not exceed 60 percent of the total volume of ameliorated juice or wine (calculated exclusive of pulp)."
        },
        {
          "value": 500,
          "unit": "gallons",
          "sentence": "5 grams per liter, a maximum of 1,500 gallons of ameliorating material may be added to each 1,000 gallons of wine or juice."
        }
      ],
      "derived": [
        "quantities"
      ]
    },
    {
      "section": "24.179",
      "title": "Sweetening.",
      "citation": "27 CFR 24.179",
      "url": "https://www.ecfr.gov/current/title-27/part-24/section-24.179",
      "paragraphs": 4,
      "quantities": [
        {
          "value": 21,
          "unit": "percent",
          "sentence": "When juice or concentrated fruit juice is added, the solids content of the finished wine may not exceed 21 percent by weight."
        },
        {
          "value": 17,
          "unit": "percent",
          "sentence": "Any natural grape wine of a winemaker's own production may have sugar added after amelioration and fermentation provided the finished wine does not exceed 17 percent total solids by weight if the alcohol content is more than 14 percent by volume or 21 percent total solids by weight if the alcohol content is not more than 14 percent by volume."
        },
        {
          "value": 21,
          "unit": "percent",
          "sentence": "Any natural fruit wine of a winemaker's own production may have sugar added after amelioration and fermentation provided the finished wine does not exceed 21 percent total solids by weight and the alcohol content is not more than 14 percent by volume."
        },
        {
          "value": 17,
          "unit": "percent",
          "sentence": "Specially sweetened natural wine is produced by adding to natural wine of the winemaker's own production sufficient pure dry sugar, juice or concentrated fruit juice of the same kind of fruit, separately or in combination, so that the finished product has a total solids content between 17 percent and 35 percent by weight, and an alcohol content of not more than 14 percent by volume."
        }
      ],
      "derived": [
        "quantities"
      ]
    },
    {
      "section": "24.180",
      "title": "Use of concentrated and unconcentrated fruit juice.",
      "citation": "27 CFR 24.180",
      "url": "https://www.ecfr.gov/current/title-27/part-24/section-24.180",
      "paragraphs": 1,
      "quantities": [
        {
          "value": 22,
          "unit": "degrees brix",
          "sentence": "Concentrated fruit juice reduced with water to its original density, or to 22 degrees Brix, or to any degree of Brix between its original density and 22 degrees Brix, and unconcentrated fruit juice reduced with water to not less than 22 degrees Brix, is considered juice for the purpose of standard wine production."
        },
        {
          "value": 22,
          "unit": "degrees brix",
          "sentence": "Concentrated fruit juice reduced with water to any degree of Brix greater than 22 degrees Brix may be further reduced with water to any degree of Brix between its original density and 22 degrees Brix."
        },
        {
          "value": 80,
          "unit": "degrees brix",
          "sentence": "Concentrated fruit juice, or juice which has been concentrated and reconstituted, may not be used in standard wine production if at any time it was concentrated to more than 80 degrees Brix."
        }
      ],
      "derived": [
        "quantities"
      ]
    },
    {
      "section": "24.181",
      "title": "Use of sugar.",
      "citation": "27 CFR 24.181",
      "url": "https://www.ecfr.gov/current/title-27/part-24/section-24.181",
      "paragraphs": 1,
      "quantities": [],
      "derived": [
        "quantities"
      ]
    },
    {
      "section": "24.182",
      "title": "Use of acid to correct natural deficiencies.",
      "citation": "27 CFR 24.182",
      "url": "https://www.ecfr.gov/current/title-27/part-24/section-24.182",
      "paragraphs": 4,
      "quantities": [],
      "derived": [
        "quantities"
      ]
    },
    {
      "section": "24.192",
      "title": "Process and materials.",
      "citation": "27 CFR 24.192",
      "url": "https://www.ecfr.gov/current/title-27/part-24/section-24.192",
      "paragraphs": 1,
      "quantities": [
        {
          "value": 10,
          "unit": "percent",
          "sentence": "Fruit syrup, sugar, wine, wine spirits, and acid may be used in preparing a finishing dosage for effervescent wine provided the dosage does not exceed 10 percent by volume of the finished product."
        },
        {
          "value": 10,
          "unit": "percent",
          "sentence": "Where the proprietor desires to use more than 10 percent by volume finishing dosage, the proprietor shall file for a formula approval under § 24."
        }
      ],
      "derived": [
        "quantities"
      ]
    },
    {
      "section": "24.248",
      "title": "Processes authorized for the treatment of wine, juice, and distilling material.",
      "citation": "27 CFR 24.248",
      "url": "https://www.ecfr.gov/current/title-27/part-24/section-24.248",
      "paragraphs": 1,
      "quantities": [],
      "derived": [
        "quantities"
      ]
    }
  ]
}