(F. I. D. 13.) Provisional Standards for the Limit of Sulfurous Acid in Imported Wines

March 1, 1905.

The regulations in regard to the amount of sulfurous acid permissible in imported wines, as prescribed in Circular No. 18 [F. I. D. No. 4], were based upon the regulations adopted by the consulting committee of hygiene of the Seine. Since the publication of these regulations the quantity of sulfurous acid in wines has been the subject of another investigation by an official French committee, with the result that the maximum limit of sulfurous acid in wines in France has been increased to 400 milligrams of total acid per liter, with a toleration of 10 percent. Results of the investigations of the French committee have been communicated to the Department of Agriculture and are under consideration. Investigations have also been conducted by the Department of Agriculture relating to the effects of sulfurous acid upon health and digestion.

Pending the final conclusions which may result from a study of all these data the provisional limit of sulfurous acid in imported wines will be established as follows: For dry wines, as defined in the standards of purity fixed by this Department in Circular No. 13 of the Secretary’s Office, entitled “Standards of Purity for Food Products,” 200 milligrams of total sulfurous acid per liter; for wines containing not more than 2 percent of sugar, 250 milligrams per liter; for wines containing not to exceed 3 percent of sugar, 300 milligrams per liter; for wines containing over 3 percent of sugar, 350 milligrams of total sulfurous acid per liter. These provisional standards will be in effect until further orders.