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§ 17010. Provisions Applicable to Wine Produced in California.

17 CA ADC § 17010Barclays Official California Code of Regulations

Barclays California Code of Regulations
Title 17. Public Health
Division 1. State Department of Health Services (Refs & Annos)
Chapter 5. Sanitation (Environmental) (Refs & Annos)
Subchapter 2. Foods and Drugs
Group 2. Definitions and Standards
Article 14. Wine Standards and Prohibited Practices
17 CCR § 17010
§ 17010. Provisions Applicable to Wine Produced in California.
Currentness
The following provisions shall apply to wines produced in California:
(a) Sugar Use. No sugar, or material containing sugar, other than pure condensed grape must, and no water in excess of the minimum amount necessary to facilitate normal fermentation, may be used in the production or cellar treatment of any grape wine except:
(1) In the production of sparkling wine (where sugar or liquid sugar may only be used in the traditional secondary fermentation and dosage),
(2) Carbonated and special natural wine; provided, however, that sparkling and carbonated wine or the residuum thereof may be reconverted into still wine, and such wine and special natural wine or the residuum thereof may be distilled into wine spirits if the unfermented sugar has not been refermented.
(3) Natural grape wine produced outside of the State of California with the use of sugar pursuant to applicable federal regulations may be blended with grape wine produced in California pursuant to these regulations only for the purpose of producing sparkling wine and carbonated wine. The resultant blend shall not be entitled to the appellation of origin “California” or any geographical subdivision thereof.
(b) Sweetness Limitation.
(1) The Brix saccharometer test, using a saccharometer calibrated at 20° C and made in the presence of the alcohol content provided herein shall be:
(A) Not less than 5.5 degrees for Angelica, Muscatel, Port and White Port.
(B) Not less than 3.5 degrees for Tokay (as a dessert wine).
(2) The reducing sugar content (per 100 milliliters at 20° C and calculated as dextrose) for sherries shall be as follows:
Minimum
Maximum
Dry Sherry
 
 
0.0 gram
2.5 grams
Sherry
 
 
2.5 grams
4.0 grams
Sweet, Golden, Cream or
Mellow Sherry
 
 
4.0 grams
(c) Fixed Acidity. The minimum titratable fixed acidity per 100 milliliters at 20° C for grape wine (except wine used solely for blending, medicinal or industrial purposes) calculated as tartaric acid, shall be as follows:
red table wine
 
 
0.4 gram
white table wine
 
 
0.3 gram
all other wine
 
 
0.25 gram

Credits

Note: Authority cited: Sections 208, 26202 and 26515, Health and Safety Code. Reference: Section 26515, Health and Safety Code.
History
1. Amendment of subsection (b) (1) (C) and (D) filed 6-12-70; effective thirtieth day thereafter (Register 70, No. 24).
2. Amendment filed 11-29-79; effective thirtieth day thereafter (Register 79, No. 48).
3. Amendment of Note filed 3-21-84 (Register 84, No. 12).
This database is current through 5/10/24 Register 2024, No. 19.
Cal. Admin. Code tit. 17, § 17010, 17 CA ADC § 17010
End of Document