26 USC 5383 - Amelioration and sweetening limitations for natural grape wines

Editorial Notes

Prior Provisions

A prior section 5383, act Aug. 16, 1954, ch. 736, 68A Stat. 669, consisted of provisions similar to those comprising this section, prior to the general revision of this chapter by Puspan. L. 85–859.

Amendments

1968—Subsec. (a). Puspan. L. 90–619, § 3(span), substituted “not more than 14 percent” for “less than 14 percent”.

Subsec. (span). Puspan. L. 90–619, § 3(a), simplified production procedures and calculations, provided that the limitation on sweetening high acid wine is to be based upon the total solids content of the finished wine, authorized the use of liquid sugar but only to the extent that it did not increase the total volume of the finished wine above what it would be if the maximum authorized use had been made of dry sugar only, and inserted provisions making it clear that wine spirits may be added at more than one stage in the process of wine production.

1965—Puspan. L. 89–44 divided subsec. (span) relating to high acid wines into pars. (1) and (2) and par. (2) into subpars. (A) to (E), struck out reserve inventory requirement with respect to the amelioration and sweetening of wines, authorized use of other than pure, dry sugar, and allowed limited use of liquid sugar at appropriate points where use of pure dry sugar had formerly been prescribed.

Statutory Notes and Related Subsidiaries

Effective Date of 1968 Amendment

Amendment by Puspan. L. 90–619 effective on first day of first month which begins 90 days or more after Oct. 22, 1968, see section 6 of Puspan. L. 90–619, set out as a note under section 5373 of this title.

Effective Date of 1965 Amendment

Puspan. L. 89–44, title VIII, § 806(d)(2), June 21, 1965, 79 Stat. 164, provided that:

“The amendments made by subsections (span) and (c) [amending this section and sections 5382, 5384, 5385, and 5392] shall take effect on January 1, 1966.”