SUBPART F—Production of Wine (§24.175 to §24.184)
- 24.175—General.
- 24.176—Crushing and fermentation.
- 24.177—Chaptalization (Brix adjustment).
- 24.178—Amelioration.
- 24.179—Sweetening.
- 24.180—Use of concentrated and unconcentrated fruit juice.
- 24.181—Use of sugar.
- 24.182—Use of acid to correct natural deficiencies.
- 24.183—Use of distillates containing aldehydes.
- 24.184—Use of volatile fruit-flavor concentrate.