The Washington times., 1904-12-26
VINE STANDARDS
NEWLY ISSUED
Expected They Will Check
Much AdulIeratiOn.
RED, WHITE, SWEET WINES
Manner in Which Pure Product Is
Made-Percentage of Alcohol
Brands Should Contain.

Orders have been issued putting into
effect the new wine standards prepared
by the Food Commission and approved
the other day by Secretary Wilson.
These new standards will put an end
TO adulterations being sold for pure
goods. and may result in trouble for all
who attempt to evade the laws Any
way, even if the manufacturers are not
prosecuted when discovered disposing of
injurious liquors, their products are to
be seized and destroyed
In case the goods come from abroad
they viii not be admitted to the United
States.
The New Regulations.
The new definition and regulations re-
latinS to wine, which DR.. Harvey Wiley.
head of the Bureau of Chemistry of the
Department Of Agriculture, are in full
as follows;
Wine Is the product obtained by the
aIeohoiic fermentation of the juice of the
grape. followed by the usual cellar treat
ment. namely, filming, racking and. in
the case of certain white still wines, sui
phur.ng, which is accomplished solely
by burning sulphur in the casks in which
the wine is to be kept, in such quantity
as rot to exceed twenty milligrams of
total sulphurous aeie per 100 cubic cent?
meters of the wine.
Per Cent of Alcohol
Standard red wine is red wine con-.
tanning not less than nor more thar,
Il Per cent of alcohol by volume, and, Ia
100 cubic eentimeters of the wine, not
less than one and six-tenths grams nor
more thals fa.[r grams of solids; not les
than fifteen one-hundredthS grams Syf
ash; not more than one-tenth gram ,of
sodium Chord, nor more than tWsS-
tenths gram of potassium sulphate.
6r-
containing not less than nor more than
IA per cent of alcohol by volume. and. in
100 cubic centimeters of the wine mot
less than one and one-haIf grams tr,or
than fifteen one-hundredths gram of a sh;
not more than one-tenth gram of So
dunn Chord, nor more than tWo-teuths
gram of potassium Sulphate-
Standard sweet wine is sweet Wine
containing not more than II per celIt OF
alcohol by volume. and. in 100 cubic cen
timeters of the wine, not less than -four
grams of solids, nor less than fifteen
one-hundredths gram OF ash, and not
more than forty nilligrams Of sulphur
GUS acid
Fortified Sweet Wines.
Fortified sweet wine is sweet wine
to which branGy+ has been added. By
act OF Congress of August IS 1891,
section 6s: The addition of pl r boii~o
CT condensed grape must or p,,re cry
grape juice aforesaid, or the fera anted
product of such grape juice prior to the
Tcrtiication provided for by this act
for the sole purpose of perfecting swNet
wines according to commercial stand
ard, shall not be exclGced by the defini-
ton Of pure, sweet wine aforesaid:
Provided further, That the cane Tor beet
SUGAR 50 used shall not be in excess
or 10 per cent of the weight OF wines
TO be fortified under this act,
Sparkling wine IS wine in witch the
after part of the fermentation Is COM
pleted in the bottle. thus charging its
contents with the resulting carbon di-
oxide. The sediment is disgor ged and
replaced by not more than FIVE cubic
centimeters OF sugar liquor to one
hundred cubic ceatimeters of the vine
For Coffee and Tea.
Standards are also in propagation for
scoffee, tea, and a number of other
s.Iiquids and beverages
As soon the schedules have been
ISSUED, and z reasonable time is allowed
s11assfu facturers and dealers to get ready
TO meet item, the enforcernent of the
Eregula tions will be CONNER ced. and
etrouDie Is going 10 tnSue for those who
edo not obey them