WINE.

SEC. 806. WINE. (a) Carbon Dioxide in Still Wines.—Section 5041(a) (relating to the imposition of tax on wines) is amended by striking out in the last sentence “0.256” and inserting in lieu thereof “0,277”. (b) Deletion of Wine Reserve Inventory Provisions; Provisions Relating to Use of Sugar.— (1) Section 5383 (relating to amelioration and sweetening limitations for natural grape wines) is amended to read as follows: “SEC. 5383. AMELIORATION AND SWEETENING LIMITATIONS FOR NATURAL GRAPE WINES. “(a) Sweetening of Grape Wines.— Any natural grape wine may be sweetened after fermentation and before taxpayment with pure dry sugar or liquid sugar if the total solids content of the finished wine does not exceed 12 percent of the weight of the wine and the alcoholic content of the finished wine after sweetening is less than 14 percent by volume; except that the use under this subsection of liquid sugar shall be limited so that the resultant volume will not exceed the volume which could result from the maximum authorized use of pure dry sugar only. “(b) High Acid Wines.— “(1) In general.—Before, during, and after fermentation, ameliorating material consisting of pure dry sugar or liquid sugar, water, or combination of sugar and water, may be added to natural grape wines of the winemaker’s own production when such wines are made from juice having a natural fixed acid content of more than five parts per thousand (calculated before fermentation and as tartaric acid). “(2) Limitations.— “(A) Ameliorating material shall not reduce the natural fixed acid content of the juice to less than five parts per thousand. “(B) The volume of authorized ameliorating material shall not exceed 35 percent of the volume of juice (calculated exclusive of pulp) and ameliorating material combined. “(C) Sweetening material, consisting of pure dry sugar or liquid sugar, may be added to ameliorated wine in an amount which shall not increase its volume by more than 0.0675 gallon per gallon of juice and ameliorating material combined. 79 Stat. 163 “(D) Wine spirits may be added only if the juice or wine contains less than 14 percent of alcohol by volume. “(E) The total solids content of the finished wine shall not exceed 17 percent by weight if the alcoholic content is 14 percent or more by volume, nor more than 21 percent by weight if the alcoholic content is less than 14 percent by volume.” (2) Section 5384 (relating to amelioration and sweetening limitations for natural fruit and berry wines) is amended— (A) by striking out subsection (a) and inserting in lieu thereof the following: “(a) In General.—To natural wine made from berries or fruit other than grapes, pure dry sugar or liquid sugar may be added to the juice in the fermenter, or to the wine after fermentation; but only if such wine has less than 14 percent alcohol by volume after complete fermentation, or after complete fermentation and sweetening, and a total solids content not in excess of 21 percent by weight; and except that the use under this subsection of liquid sugar shall be limited so that the resultant volume will not exceed the volume which could result from the maximum authorized use of pure dry sugar only.”; (B) by striking out paragraph (1) of subsection (b) and inserting in lieu thereof the following: “(1) Any natural fruit or berry wine (other than grape wine) of a winemaker’s own production may, if not made under subsection (a) of this section, be ameliorated to correct high acid content. Ameliorating material calculations and accounting shall be separate for wines made from each different kind of fruit.”; (C) by striking out the first sentence of subsection (b)(2) and inserting in lieu thereof the following: “Pure dry sugar or liquid sugar may be used in the production of wines under this subsection for the purpose of correcting natural deficiencies, but not to such an extent as would reduce the natural fixed acid in the corrected juice or wine to five parts per thousand.”; (D) by striking out subparagraph (B) of subsection (b)(2) and inserting in lieu thereof the following: “(B) Juice adjusted with pure dry sugar or liquid sugar as provided in this paragraph shall be treated in the same manner as original natural juice under the provisions of section 5383(b); except that if liquid sugar is used, the volume of water contained therein must be deducted from the volume of ameliorating material authorized; and (E) by striking out in subsection (b)(2)(C) “may be withdrawn from reserve inventory with” and inserting in lieu thereof “shall have”. (3) Section 5392 (relating to definitions) is amended— (A) by striking out the first sentence of subsection (c) and inserting in lieu thereof the following: “For purposes of this subchapter the term ‘pure sugar’ means pure refined sugar, suitable for human consumption, having a dextrose equivalent of not less than 95 percent on a dry basis, and produced from cane, beets, or fruit, or from grain or other sources of starch.”; and (B) by adding at the end thereof the following new subsection: “(g) Liquid Sugar.—For purposes of this subchapter the term ‘liquid sugar’ means a substantially colorless pure sugar and water79 Stat. 164 solution containing not less than 60 percent pure sugar by weight (60 degrees Brix).” (c) Conforming Amendments.— (1) Section 5382(b)(2) is amended by striking out “made without added sugar or reserved as provided in sections 5383(b) and 5384(b)”. (2) Section 5384(b)(2) is amended by striking out “reserved” in the fourth sentence. (3) The heading of section 5384(b) is amended by striking out “Reserve” and inserting in lieu thereof “Ameliorated”. (4) Section 5385(a) is amended by striking out “sugar solids content in excess of 15” and inserting in lieu thereof “total solids content in excess of 17”. (d) Effective Dates.— (1) The amendment made by subsection (a) shall take effect on July 1, 1965. (2) The amendments made by subsections (b) and (c) shall take effect on January 1, 1966.