§ 24.246 - Materials authorized for the treatment of wine and juice.

§ 24.246 Materials authorized for the treatment of wine and juice.

(a) Wine and juice. Materials used in the process of filtering, clarifying, or purifying wine may remove cloudiness, precipitation, and undesirable odors and flavors, but the addition of any substance foreign to wine which that changes the character of the wine, or the abstraction of ingredients which will change its character, to the extent inconsistent so as to change the character of the wine, if not consistent with good commercial practice, is not permitted on bonded wine premises. The materials listed in this section are approved , as being consistent with good commercial practice in the production, cellar treatment, or finishing of wine and, and where applicable, in the treatment of juice, within the general limitations “Specific TTB limitation” of this section : Provided, That: and subject to the following conditions:

(1) When the If the U.S. Food and Drug Administration (FDA) informs TTB that a specified use or limitation of any material on listed in this list is determined to be unacceptable by the U.S. Food and Drug Administration, section is inconsistent with the food additive requirements under the Federal Food, Drug, and Cosmetic Act, the appropriate TTB officer may cancel or amend the approval for use of the material in the treatment of wine and juice in the production, cellar treatment, or finishing of wine; and

(2) Where water is added to facilitate the solution or dispersal of a material, the volume of water added, whether the material is used singly or in combination with other water-based treating materials, may not total more than one 1 percent of the volume of the treated wine , or juice, or of both the wine and the juice, from which such the wine is produced.

(b) Use in combination or in multiple lots. Subject to the conditions specified in paragraph (a) of this section, a proprietor may use the materials listed in this section in combination, provided that each material is used for its specified use and in accordance with any limitation specified for that use. If a proprietor uses several lots that contain the same material, it is the proprietor's responsibility to ensure that the cumulative amount of the material does not exceed the limitation specified in this section for that material.

(c) Formula wine. In addition to the

material

materials listed in this section, other

material

materials may be used in formula wine if approved for such use.

Table 1 to Paragraph (c) - Materials Authorized for Treatment of Wine and Juice

*** to wine, dealcoholized wine, and low alcohol wineMay be used to or black ,

Materials and use	Reference or limitation	Specific TTB limitation (if applicable)	FDA reference
Acacia (gum arabic): To clarify and to stabilize1 wine	The amount used shall must not exceed 2 lbs/1000 gals. (0.24 16 pounds per 1,000 gallons (1.9 g/L) of wine.	21 CFR 184.1330 (GRAS) *See footnote below.
Acetaldehyde: For color stabilization of juice prior to concentration	The amount used must not exceed 300 ppm (300 mg/L), and the finished concentrate must have no detectable level of the material. 21 CFR 182.60 (GRAS). 2	FDA advisory opinion dated September 8, 2016.
Activated carbon:
To assist precipitation during fermentation	27 CFR 24.176. GRAS per	FDA advisory opinion dated 1/26/79September 8, 2016, which states that the activated carbon must meet the specifications in the Food Chemicals Codex and be removed from the wine.
To clarify and to purify wine	The amount used to clarify and purify wine shall must be included in the total amount of activated carbon used to remove excessive color in from wine and/or juice. 27 CFR 24.241 and 24.242 (GRAS)	FDA advisory opinion dated January 26, 1979, which states that the activated carbon must meet the specifications in the Food Chemicals Codex and be removed from the wine.
To remove color in from wine and/or juice from which the wine was is produced	The amount used to treat the wine, including the juice from which the wine was produced, shall must not exceed 25 lbs/1000 gal. pounds per 1000 gallons (3 .0 g/L). If the amount necessary exceeds this limit, a notice is required pursuant to 27 CFR 24.242 (GRAS)	FDA advisory opinion dated January 26, 1979, which states that the activated carbon must meet the specifications in the Food Chemicals Codex and be removed from the wine.
Albumen (egg white): Fining agent for wine	May be prepared in a light brine 1 oz. ounce (28.35 grams) potassium chloride, 2 lbs pounds (907.2 grams) egg white, 1 gal. gallon (3.785 L) of water. Usage of brine not to exceed 1.5 gals. of solution gallons per 1,000 gals. of wine. (GRAS). gallons (1.5 milliliters per liter) of wine	FDA advisory opinion dated September 8, 2016.
Alumino-silicates (hydrated) e.g., Bentonite (Wyoming clay) and Kaolin: To clarify and to stabilize1 wine or juice	None	21 CFR §§ 182.2727, 182.2729, 184.1155 (GRAS) and 186.1256. GRAS per FDA advisory opinion dated July 26, 1985.
Ammonium phosphate (mono- and di basic): Yeast nutrient in wine production and to start secondary fermentation in the production of sparkling wine or sparkling hard cider	The amount used shall not exceed 8 lbs. per 1000 gals. (0.96 g/L) of wine. 21 CFR 184.1141 (GRAS).
Ascorbic acid iso-ascorbic acid (erythorbic acid): To prevent oxidation of color and flavor components of juice and or wine	May be added to grapes, other fruit (including berries), and other primary wine making materials, or to the juice of such materials, or to the wine, within limitations which do not alter the class or type of the wine.	21 CFR 182.3013 and 182.3041.
Bakers yeast mannoprotein: To stabilize1 wine from the precipitation of potassium bitartrate crystals	The amount used must not exceed 3.3 pounds per 1000 gallons (400 mg/L) of wine	GRAS (generally recognized as safe) Notice No. GRN 000284.
Calcium carbonate (CaCO3) (with or without calcium salts of tartaric and malic acids):
To reduce the excess natural acids in high acid wine, and or in juice prior to or during fermentation.	The natural or fixed acids shall must not be reduced below 5 40 pounds per 1000 gallons (4.79 g/L. )	21 CFR 184.1069 and , 184.1099, and 184.1191 (GRAS).
A As a fining agent for cold stabilization.	The amount used shall must not exceed 30 lbs/1000 gals. pounds per 1000 gallons (3.59 g/L) of wine.
Calcium pantothenate: Yeast nutrient to facilitate fermentation of apple wine	The amount used must not exceed 0.1 lb. per 25,000 gallons. 21 CFR 184.1212 (GRAS).	Calcium sulfate (gypsum): To lower pH in sherry wine.	The sulfate content of the finished wine shall must not exceed 2.0g1.67 pounds per 1000 gallons (0.2 g/L), expressed as potassium sulfate. 27 CFR 24.214.	21 CFR 184.1230 (GRAS).
Carbon dioxide (including food grade dry ice): To stabilize * * * 1 and to preserve wine	See 27 CFR 24.245	. 21 CFR 184.1240 (GRAS).
Casein, potassium salt of casein: To clarify wine	GRAS per FDA opinions of 02/23/60 and 08/25/61. See 27 CFR 24.243	FDA advisory opinion dated September 8, 2016.
Chitosan from Aspergillus niger: To remove spoilage organisms such as Brettanomyces from wine	The amount used must not exceed 0.04 pounds per 1 gallon (500 g/100 L) of wine	GRAS Notice No. GRN 000397.
Citric acid:
To correct natural acid deficiencies in certain juice or wine	See 27 CFR 24.182 and 24.192.	21 CFR 182184.1033 (GRAS).
To stabilize1 wine other than citrus wine	The amount of citric acid shall must not exceed 5.8 lbs/1000 gals. pounds per 1000 gallons (0.7 g/L). 27 CFR 24.244.	21 CFR 182184.1033 (GRAS).
Copper sulfate: To remove hydrogen sulfide and/or mercaptans from wine	The quantity of copper sulfate added (calculated as copper) added to wine must not exceed 6 parts copper per million parts of wine (6.0 mgppm (6mg/L).2 The residual level of copper in the finished wine must not exceed 0.5 parts per million ppm (0.5 mg/L).2	21 CFR 184.1261 (GRAS).
Defoaming agents (polyoxyethylene 40 monostearate, silicon dioxide, dimethylpoly-siloxane, sorbitan monostearate, glyceryl mono-oleate and glyceryl dioleate): To control foaming, fermentation adjunct	Defoaming agents which are 100% 100 percent active may be used in amounts not exceeding 0.15 lbs/1000 gals. (0.018 g/L pounds per 1000 gallons (18 mg/L) of wine. Defoaming agents which are 30% 30 percent active may be used in amounts not exceeding 0.5 lbs/1000 gals. (0.06 gpounds per 1000 gallons (60 mg/L) of wine. Silicon dioxide shall must be completely removed by filtration. The amount of silicon remaining in the wine shall must not exceed 10 parts per million. ppm (10 mg/L).2	21 CFR 173.340 and 184.1505.
Dimethyl dicarbonate (DMDC): To sterilize and	stabilize	Must meet the conditions prescribed by FDA in 21 CFR 172.133. 1 wine	DMDC may be added to wine , dealcoholized wine, and low alcohol wine in a cumulative amount not to exceed 200 parts per million (ppm). ppm (200 mg/L).2	21 CFR 172.133.
Enzymatic activity: Various enzymes and uses, as shown belowin the following entries:	The enzyme preparation used shall must be prepared from nontoxic and nonpathogenic microorganisms in accordance with good manufacturing practice and be approved for use in food by either FDA regulation or by FDA advisory opinion.
Carbohydrase (alpha-Amylase): To convert starches to fermentable carbohydrates	The amylase enzyme activity shall must be derived from:
	Aspergillus niger, Aspergillus oryzae, Bacillus subtilis, or barley malt per ; or from Rhizopus oryzae; or from Bacillus licheniformis.	FDA advisory opinion of 8/18/83 or from Rhizopus oryzae per August 18, 1983. 21 CFR 173.130 or from Bacillus licheniformis per . 21 CFR 184.1027.
Carbohydrase (beta-Amylase): To convert starches to fermentable carbohydrates	The amylase enzyme activity shall must be derived from barley malt per	FDA advisory opinion dated 8/18/83August 18, 1983.
Carbohydrase (Glucoamylase, Amylogluco-sidase): To convert starches to fermentable carbohydrates	The amylase enzyme activity shall must be derived from Aspergillus niger or , Aspergillus oryzae per , or from Rhizopus oryzae, or from Rhizopus niveus.	FDA advisory opinion dated 8/18/83 or from Rhizopus oryzae per August 18, 1983. 21 CFR 173.130 or from Rhizopus niveus per . 21 CFR 173.110.
Carbohydrase (pectinase, cellulase, hemicellulase): To facilitate separation of juice from the fruit	The enzyme activity used must be derived from Aspergillus aculeatus.	FDA advisory opinion dated12/dated December 19/, 1996.
Catalase: To clarify and to stabilize1 wine	The enzyme activity used shall must be derived from Aspergillus niger or bovine liver per	FDA advisory opinion dated 8/18/83 (GRAS). August 18, 1983. 21 CFR 184.1034.
Cellulase: To clarify and to stabilize1 wine and to facilitate separation of the juice from the fruit	The enzyme activity used shall must be derived from Aspergillus niger per	FDA advisory opinion dated 8/18/83 (GRAS)August 18, 1983.
Cellulase (beta-glucanase): To clarify and filter wine and juice	The enzyme activity must be derived from Tricoderma Trichoderma longibrachiatum. The amount used must not exceed 3 g/hl. or Trichoderma harzianum.	For beta-glucanase derived from Trichoderma longibrachiatum, 21 CFR 184.1250 (GRAS). .
		For beta-glucanase derived from Trichoderma harzianum, GRAS Notice No. GRN 000149.
Glucose oxidase: To clarify and to stabilize1 wine	The enzyme activity used shall must be derived from Aspergillus niger per	FDA advisory opinion of 8/18/83 (GRAS)August 18, 1983.
Lysozyme: To stabilize1 wines from malolactic acid bacterial degradation.	The amount used must not exceed 500 ppm (500 mg/L).2	FDA advisory opinion dated 12/15/93December 15, 1993.
Pectinase: To clarify and to stabilize1 wine and to facilitate separation of juice from the fruit	The enzyme activity used shall must be derived from Aspergillus niger per	FDA advisory opinion dated 8/18/83 (GRAS)August 18, 1983.
Protease (general): To reduce or to remove heat labile proteins	The enzyne enzyme activity used shall must be derived from: Aspergillus niger or Bacillus subtilis per ; or from Bacillus licheniformis	FDA advisory opinion dated 08/18/83 or from Bacillus licheniformis per August 18, 1983. 21 CFR 184.1027 (GRAS).
Protease (Bromelin): To reduce or to remove heat labile proteins.	The enzyme activity used shall must be derived from Ananus comosus or Ananus pineapple (Ananas comosus (L.) or Ananas bracteatus (L.) per )	FDA advisory opinion dated 08/18/83 (GRAS)August 18, 1983.
Protease (Ficin): To reduce or to remove heat labile proteins	The enzyme activity used shall must be derived from fig (Ficus spp. per FDA advisory opinion dated 08/18/83 (GRAS). )	21 CFR 184.1316.
Protease (Papain): To reduce or to remove heat labile proteins	The enzyme activity used shall must be deived derived from papaya (Carica papaya (L.) per )	21 CFR 184.1585 (GRAS).
Protease (Pepsin): To reduce or to remove heat labile proteins	The enzyme actvity used shall activity must be derived from porcine or bovine stomachs per	21 CFR 184.1595, FDA advisory opinion dated 08/18/83 (GRAS)August 18, 1983.
Protease (Trypsin): To reduce or to remove heat labile proteins	The enzyme activity used shall must be derived from porcine or bovine pancreas per	FDA advisory opinion dated 08/18/83 (GRAS)August 18, 1983.
Urease: To reduce levels of naturally occurring urea in wine to help prevent the formation of ethyl carbamate	The urease enzyme activity shall must be derived from Lactobacillus fermentum per 21 CFR 184.1924. Use is limited to not more than 200 ppm (200 mg/L) and must be filtered prior to final packaging of the wine. .2	21 CFR 184.1924.
Ethyl maltol: To stabilize1 wine	Use authorized at a maximum level of 100mg100 ppm (100 mg/L) in all standard wines except natural wine produced from Vitis vinifera grapes.2	FDA advisory opinion dated 12/1/86.	Ferrocyanide compounds (sequestered complexes): To remove trace metal from wine and to remove objectionable levels of sulfide and mercaptans from wine	No insoluble or soluble residue in excess of 1 part per million shall remain in the finished wine and the basic character of the wine shall not be changed by such treatment. GRAS per FDA advisory opinion of 06/22/82December 1, 1986.
Fermentation aids: To facilitate fermentation of juice and wine.
Ammonium phosphate/diammonium phosphate (mono- and di basic)	The amount used must not exceed 8 pounds per 1000 gallons (0.96 g/L)	FDA advisory opinion dated August 29, 2016.
Biotin (vitamin B7)	The amount used must not exceed 25 ppb (25 ng/mL).3	FDA advisory opinion dated August 29, 2016.
Calcium pantothenate (vitamin B5)	The amount used must not exceed 1.5 ppm (1.5 mg/L).2	FDA advisory opinion dated August 29, 2016.
Folic acid (folate)	The amount used must not exceed 100 ppb (100 ng/mL).3	FDA advisory opinion dated August 29, 2016.
Inositol (myo-inositol)	The amount used must not exceed 2 ppm (2 mg/L).2	FDA advisory opinion dated August 29, 2016.
Magnesium sulfate	The amount used must not exceed 15 ppm (15 mg/L).2	FDA advisory opinion dated August 29, 2016.
Niacin (vitamin B3)	The amount used must not exceed 1 ppm (1 mg/L).2	FDA advisory opinion dated August 29, 2016.
Pyridoxine hydrochloride (vitamin B6)	The amount used must not exceed 150 ppb (150 ng/mL).3	FDA advisory opinion dated August 29, 2016.
Soy flour (defatted)	The amount used must not exceed 2 pounds per 1000 gallons (0.24 g/L) of wine	FDA advisory opinion dated August 29, 2016.
Thiamine hydrochloride	The amount used must not exceed 0.005 pounds per 1000 gallons (0.6 mg/L) of wine or juice	FDA advisory opinion dated August 29, 2016.
Yeast, autolyzed	None	FDA advisory opinion dated August 29, 2016.
Yeast, cell wall/membranes of autolyzed yeast	The amount used must not exceed 3 pounds per 1000 gallons (0.36 g/L) of wine or juice	FDA advisory opinion dated August 29, 2016.
Ferrous sulfate: To clarify and to stabilize1 wine	The amount used shall must not exeed 3 ozs./1000 gals. exceed 3 ounces per 1000 gallons (0.022 g/L) of wine.	21 CFR 184.1315.
Fractionated potato protein isolates: Fining agent for wine	Use must not exceed 500 ppm2 (GRAS). 50 g/hL) of wine	GRAS Notice No. GRN 000447.
Fumaric acid:
To correct natural acid deficiencies in grape wine	The fumaric acid content of the finished wine shall must not exceed 25 lbs/pounds per 1000 gals gallons (3 .0 g/L). 27 CFR 24.182 and 24.192.	21 CFR 172.350.
To stabilize1 wine	The fumaric acid content of the finished wine shall must not exceed 25 lbs/pounds per 1000 gals gallons (3 .0 g/L). 27 CFR 24.244.	21 CFR 172.350.
Gelatin (food grade): To clarify juice or wine(GRAS)	None	FDA advisory opinion dated September 8, 2016.
Granular cork: To smooth wine	The amount used shall must not exceed 10 lbs/1000 gals. pounds per 1000 gallons of wine (1.2 g/L). GRAS per	FDA advisory opinion dated 02/25/85February 25, 1985.
Isinglass: To clarify wineGRAS per	None	FDA advisory opinion dated 02/25/85February 25, 1985.
Lactic acid: To correct natural acid deficiencies in grape wine	27 CFR 24.182 and 24.192.	21 CFR 184.1061 (GRAS).
Malic acid: To correct natural acid deficiencies in juice or wine	27 CFR 24.182 and 24.192.	21 CFR 184.1069 (GRAS). Malo-lactic .
Malolactic bacteria: To stabilize1 grape wine	Malo-lactic Malolactic bacteria of the type Leuconostoc oenos (Oenococcus oeni) may be used in treating wine. GRAS per	FDA advisory opinion dated 02/25/85February 25, 1985.
Maltol: To stabilize1 wine	Use authorized at a maximum level of 250 2 pounds per 1000 gallons (240 mg/L) in all standard wine except natural wine produced from Vitis vinifera grapes.	FDA advisory opinion dated 12/1/86December 1, 1986.
Milk products (pasteurized whole, skim, or half-and-half):
Fining agent for grape wine or sherry	The amount used must not exceed 2 .0 liters parts of pasteurized milk products per 1,000 liters parts (0.2 percent V/V) of wine .
To remove off flavors in wine	The amount used must not exceed 10 liters parts of pasteurized milk products per 1,000 liters parts (1 percent V/V) of wine .
Nitrogen gas: To maintain pressure during filtering and bottling or canning of wine and to prevent oxidation of wine	None	21 CFR 184.1540 (GRAS).
Oak chips or particles, uncharred and untreated: To smooth wine	21 CFR 172.510.
Oxygen and compressed air:	Various uses in juice and wine	None .
Polyvinyl-polypyr-rolidone Polyvinylpolypyrrolidone (PVPP): To clarify and	stabilize1 wine and to remove color from red	wine or juice	The amount used to treat the wine, including the juice from which the wine was produced, shall must not exceed 60 lbs/1,000 gals. pounds per 1000 gallons (7.19 g/L) and shall must be removed during filtration. PVPP may be used in a continuous or batch process	21 CFR 173. The finished wine shall retain vinous character and shall have color of not less than 0.6 Lovibond in a one-half inch cell or not more than 95 percent transmittance per **AOAC Method 11.003-11.004 (14th Ed.). 21 CFR 173.50. 50.
Polyvinylpyrrolidone (PVP)/polyvinylimidazole (PVI) polymer (terpolymer of 1-vinylimidazole, 1-vinylpyrrolidone, and 1,2-divinylimidazolidinone; CAS 87865-40-5 (Chemical Abstracts Service Registration Number)): To remove heavy metal ions and sulfides from wine	The amount used to treat the wine must not exceed 6.7 pounds per 1000 gallons (80 g/hL) of wine	FDA FCN No. 000320.4
Potassium bitartrate: To stabilize1 grape wine	The amount used shall must not exceed 35 lbs/1000 gals. pounds per 1000 gallons (4.19 g/L) of grape wine. 21 CFR 184.1077 (GRAS).	FDA advisory opinion dated September 8, 2016.
Potassium carbonate and/or potassium bicarbonate: To reduce excess natural acidity in wine	and in juice prior to or during fermentation	The natural or fixed acids shall must not be reduced below 5 parts per thousand 0.668 ounces per gallon (5 g/L).	21 CFR 184.1619 and 184.1613 (GRAS).
Potassium citrate: pH control agent and sequestrant in the treatment of citrus wines	The amount of potassium citrate shall must not exceed 25 lbs/1000 gals. pounds per 1000 gallons (3 .0 g/L) of finished wine. 27 CFR 24.182.	21 CFR 182184.1625 and 182. 6625 (GRAS).
Potassium meta-bisulfite: To sterilize and to preserve wine	The sulfur dioxide content of the finished wine shall must not exceed the limitations prescribed in 27 CFR 4.22.	21 CFR 182.3637 (GRAS).
Silica gel (colloidal silicon dioxide): To clarify wine or juice	Use must not exceed the equivalent of 20 lbs. pounds colloidal silicon dioxide at a 30% 30 percent concentration per 1000 gals. of wine. gallons (2.4 g/L) of wine. Silicon dioxide must be completely removed by filtration	FDA advisory opinion dated September 8, 2016.
Sodium carboxymethyl cellulose: To stabilize1 wine by preventing tartrate precipitation		21 CFR 172182.4801745.
Sorbic acid and potassium salt of sorbic acid (potassium sorbate): To sterilize and to preserve wine; to inhibit mold growth and secondary fermentation	The finished wine shall must not contain not more than 300 milligrams ppm (300 mg/L) of sorbic acid per liter of wine.2	21 CFR 182.3089 and 182.3640 (GRAS).
Soy flour (defatted): Yeast nutrient to facilitate fermentation of wine	The amount used shall not exceed 2 lbs/1000 gals. (0.24 g/L) of wine. (GRAS).
Sulfur dioxide: To sterilize and to preserve wine or juice	The sulfur dioxide content of the finished wine shall must not exceed the limitations prescribed in 27 CFR 4.22(b)(1).	21 CFR 182.3862 (GRAS).
Tannin:
To adjust tannin content in apple juice or in apple wine	The residual amount of tannin shall must not exceed 3.0 24 pounds per 1000 gallons (3 g/L), calculated as gallic acid equivalents (GAE). GRAS per FDA advisory opinions dated 4/6/59 and 3/29/60. Total tannin shall must not be increased by more than 150 milligrams/liter ppm (150 mg/L; 0.150 g/L) by the addition of tannic acid (polygalloylglucose).2	FDA advisory opinion dated September 8, 2016.
To clarify, or to adjust tannin content of, juice or wine (other than apple)	The residual amount of tannin, calculated in gallic acid equivalentsGAE, shall must not exceed 0.8 g6.4 GAE per 1000 gallons of wine (800 mg/L) in white wine and 3.0 24 pounds per 1000 gallons (3 g/L) in red wine. Only tannin which does not impart color may be used in the cellar treatment of juice or wine. GRAS per FDA advisory opinions dated 4/6/59 and 3/29/60. Total tannin shall must not be increased by more than 150 milligrams/liter ppm (150 mg/L; 0.150 g/L) by the addition of tannic acid (poly-galloylglucose).2	FDA advisory opinion dated September 8, 2016.
Tartaric acid (L-(+)-tartaric acid):
To correct natural acid deficiencies in grape juice /or wine and to reduce the pH of grape juice /or wine where ameliorating material is used in the production of grape wine	Use as prescribed in 27 CFR 24.182 and 24.192.	21 CFR 184.1099 (GRAS).
Thiamine hydrochloride: Yeast nutrient to facilitate fermentation of wine	The amount used shall not exceed 0.005 lb/1000 gals. (0.6 mg/L) of wine or juice. 21 CFR 184.1875 (GRAS).
Yeast, autolyzed: Yeast nutrient to facilitate fermentation in the production of grape or fruit wine	21 CFR 172.896 and 184.1983. GRAS per FDA advisory opinion of 10/06/59.
Yeast, cell wall/membranes of autolyzed yeast: To facilitate fermentation of juice/wine	The amount used shall not exceed 3 lbs/1000 gals. (0.36 g/L) of wine or juice. (GRAS).

* GRAS - An acronym for “generally recognized as safe.” The term means that the treating material has an FDA listing in Title 21, Code of Federal Regulations, part 182 or part 184, or is considered to be generally recognized as safe by advisory opinion issued by the U.S. Food and Drug Administration.

** AOAC - Association of Official Analytical Chemists.

GRAS Notice No. GRN 000187.

¹ To stabilize - To prevent or to retard unwanted alteration of chemical and/or physical properties.

(Sec. 201, Pub. L. 85-859, 72 Stat. 1383, as amended (26 U.S.C. 5381, 5382, 5385, 5386, and 5387))

[T.D. ATF-299, 55 FR 24989, June 19, 1990, as amended by T.D. ATF-312, 56 FR 31079, July 9, 1991; T.D. ATF-350, 58 FR 52231, Oct. 7, 1993; T.D. ATF-350, 60 FR 38959, July 31, 1995; T.D. ATF-371, 61 FR 21079, May 9, 1996; T.D. ATF-409, 64 FR 13683, Mar. 22, 1999; T.D. TTB-17, 69 FR 67643, Nov. 19, 2004; T.D. TTB-61, 72 FR 51709, Sept. 11, 2007; T.D. TTB-147, 82 FR 7663, Jan. 23, 2017

² Parts per million - 1 ppm = 0.128 ounces per 1000 gallons = 1 mg/L = 1000 ppb.

³ Parts per billion - 1ppb = 0.000128 ounces per 1000 gallons = 1 mg/1000L.

⁴ An effective food contact notification (FCN) applies only to the food contact substance that is the subject of the FCN and is applicable only to the manufacturer/supplier listed within the notification.

[T.D. TTB-185, 87 FR 51897, Aug. 24, 2022]