US Wine Making Guidelines

In the US each growing region has its own set of rules and regulations when it comes to wine-making practices. In the US, with the exception of California, chaptalization and amelioration are allowed practices but in limited quantities and only for bonded wines and on bonded wine premises. In order for these practices to be permitted certain conditions have to be present, like high level of acidity, or when the amount of sugar in grape must is insufficient for fermentation to commence only to the extent not to exceed 25 degrees Bx (Brix) of the original grape. At the same time correcting acidity of grape must is also limited to the amount that would reduce the acidity below 5g/l. Even though these practices are allowed the whole process of keeping records and managing the procurement and use of raw materials (sugar, acid, carbon dioxide for carbonated wine) has to be followed. Before the start of production all formulas (recipes) by which the producer plans to make wine must be approved and are strictly monitored by Tax and Trade Bureau (TTB). A proprietor must maintain a record of all practices Prior to production recipe has to be approved 750 ml of base wine and 750 ml sample of finished wine has to be submitted for comparison purposes to TTB.

More information regarding US wine making regulation can be found here.