Subpart F - PRODUCTION OF WINE
- Section 24.175 - General
- Section 24.176 - Crushing and fermentation
- Section 24.177 - Chaptalization (Brix adjustment)
- Section 24.178 - Amelioration
- Section 24.179 - Sweetening
- Section 24.180 - Use of concentrated and unconcentrated fruit juice
- Section 24.181 - Use of sugar
- Section 24.182 - Use of acid to correct natural deficiencies
- Section 24.183 - Use of distillates containing aldehydes
- Section 24.184 - Use of volatile fruit-flavor concentrate
- Section 24.185 - Use of wood to treat natural wine
- Section 24.186 - Accidental additions of water