Acidification and Chaptalisation legal in CA?

An Italian winemaker just asked me if these two additions are legal in California, and I had to admit I wasn't sure. Does anyone know for a fact?

[David M. Bueker]

I know acidification is legal. I would assume chaptalisation is as well, but who would ever need to...

Unless it's changed, sugar no; acid yes in Ca.

[Robin Garr]

Unless it's changed, sugar no; acid yes in Ca.

That's my recollection, too. Acidification is widely practiced, because it's necessary. Chaptalization is generally legal only where it IS necessary. Laws tend to follow practice as much as the other way around.

Unless it's changed, sugar no; acid yes in Ca.

That's my recollection, too. Acidification is widely practiced, because it's necessary. Chaptalization is generally legal only where it IS necessary. Laws tend to follow practice as much as the other way around.

But they can, and do, add grape juice.

According to the TTB here are the Federal Rules and Regulations for chaptalization and acidification.

§ 24.177 Chaptalization (Brix adjustment).
In producing natural grape wine from juice having a low sugar content, pure dry sugar or concentrated grape juice may be added before or during fermentation to develop alcohol. In producing natural fruit wine from juice having a low sugar content, sugar, or concentrated juice of the same kind of fruit may be added before or during fermentation to develop alcohol. The quantity of sugar or concentrated juice added may not raise the original density of the juice above 25 degrees Brix. If grape juice or grape wine is ameliorated after chaptalization, the quantity of pure dry sugar added to juice for chaptalization will be included as ameliorating material. If fruit juice or fruit wine is ameliorated after chaptalization, pure dry sugar added under this section is not considered as ameliorating material. However, if fruit juice or fruit wine is ameliorated after chaptalization and liquid sugar or invert sugar syrup is used to chaptalize the fruit juice, the volume of water contained in the liquid sugar or invert sugar syrup will be included as ameliorating material. (Sec. 201, Pub. L. 85–859, 72 Stat. 1385, as amended (26 U.S.C. 5382, 5384))
[T.D. ATF–299, 55 FR 24989, June 19, 1990, as amended by T.D. ATF–312, 56 FR 31078, July 9, 1991; T.D. ATF–413, 64 FR 46844, Aug. 27, 1999]

§ 24.182 Use of acid to correct natural deficiencies.
(a) General. Acids of the kinds occurring in grapes or other fruit (including berries) may be added within the limitations of §24.246 to juice or wine in order to correct natural deficiencies; however, no acid may be added to juice or wine which is ameliorated to correct natural deficiencies except that in the production of grape wine, tartaric acid may be used to reduce the pH of the juice or wine. If tartaric acid is used to correct the pH of grape juice or wine, the fixed acid level of the juice shall be measured prior to the addition of any tartaric acid to determine the maximum quantity of ameliorating material allowed. In addition, when using tartaric acid to reduce the pH of ameliorated grape juice or wine, the pH cannot be reduced below 3.0.
(b) Grape wine. Tartaric acid or malic acid, or a combination of tartaric acid and malic acid, may be added prior to or during fermentation, to grapes or juice from grapes. In addition, after fermentation is completed, citric acid, fumaric acid, malic acid, lactic acid or tartaric acid, or a combination of two or more of these acids, may be added to correct natural deficiencies. However, the use of these acids, either prior to, during or after fermentation, may not increase the fixed acid level of the finished wine (calculated as tartaric acid) above 9.0 grams per liter. In cases where the wine contains 8.0 or more grams of total solids per 100 milliliters of wine, acids may be added to the extent that the finished wine does not contain more than 11.0 grams per liter of fixed acid (calculated as tartaric acid).
(c) Fruit wine. Only citric acid may be added to citrus fruit, juice or wine, only malic acid may be added to apples, apple juice or wine, and only citric acid or malic acid may be added to other fruit (including berries) or to juice or wine derived from other fruit (including berries) to correct natural deficiencies to 9.0 grams per liter of finished wine; however, if the wine contains 8.0 or more grams of total solids per 100 milliliters of wine, acids may be added to correct natural deficiencies to the extent that the finished wine does not contain more than 11.0 grams per liter of fixed acid (calculated as malic acid for apples and citric acid for other fruit (including berries).
(d) Other use of acid. A winemaker desiring to use an acid other than the acids allowed in paragraphs (a) and (b) of this section to correct natural deficiencies shall follow the procedure prescribed in §24.250. A winemaker desiring to use acid to stabilize standard wine shall follow the requirements prescribed by §24.244. (Sec. 201, Pub. L. 85–859, 72 Stat. 1383, as amended (26 U.S.C. 5382))
[T.D. ATF–299, 55 FR 24989, June 19, 1990, as amended by T.D. ATF–312, 56 FR 31078, July 9, 1991; T.D. ATF–350, 58 FR 52230, Oct. 7, 1993]

Salute

Victor,

Those are federal rules governing what and how a winery can do it. States have the right to make tighter (but never looser) rules.

California long ago decided that sugar additions were unnecessary and therefore not allowed. The fed rule is looser, so California is allowed to keep its rule.

Should California change its standard and allow wineries to add sugar, they must follow federal guidelines at minimum but are free to create tighter controls.

Unless it's changed, sugar no; acid yes in Ca.

Acidification is allowed in CA. Chaptalization (addition of sugar) is prohibited.

This is in keeping with Hugh Johnson's observed rule that wine regions tend to allow the adulteration practices that compensate for the deficiencies of their region, and to prohibit all others.

-Paul W.

Unless it's changed, sugar no; acid yes in Ca.

Acidification is allowed in CA. Chaptalization (addition of sugar) is prohibited.


-Paul W.

To be perfectly accurate, we might say Chaptalization (addition of beet sugar) but that would be splitting hairs

Thank you all.