 | 1906 - 598 sider
...contains ' added harmless color.' Again, under the food law the term ' wine ' would be delined to be the product made by the normal alcoholic fermentation of the juice of sound, ripe grapes, and ' sweet wine ' would mean wine made sweet by arresting alcoholic fermentation. But a previous statute... | |
 | 1908 - 502 sider
...designated as "X Port Wine Type" consisted of a fermented solution of commercial dextrose and cnne sugar, artificially colored with a coal-tar dye. sweetened...contains not less than seven (7) nor more than sixteen (10) per cent of alcohol, by volume, and in one hundred (100) cubic centimeters (20° C. ), not more... | |
 | Connecticut Agricultural Experiment Station - 1905 - 590 sider
...SWEET AND FERMENTED. I. FRESH AND 2. SWEET. (Schedules in preparation.) 3. FERMENTED FRUIT JUICES. 1. Wine is the product made by the normal alcoholic fermentation...volume, and, in one hundred (100) cubic centimeters, not more than one-tenth (oi) gram of sodium chloride nor more than two-tenths (0.2) gram of potassium... | |
 | Indiana State Board of Health - 1905 - 414 sider
...Fermented Fruit Juices. Definitions and Standards. — Wine is the product made by the normal alchoholic fermentation of the juice of sound, ripe grapes, and...volume, and, in one hundred (100) cubic centimeters, not more than one-tenth (0.1) gram of sodium chloride nor more than two-tenths (0.2) gram of potassium... | |
 | 1905 - 534 sider
...Fermented Fruit Jiiices. Definitions and Standards. — Wine is the product, made by the normal alchoholic fermentation of the juice of sound, ripe grapes, and...volume, and, in one hundred (100) cubic centimeters, not more than one-tenth (0.1) gram of sodium chloride nor more than two-tenths (0.2) gram of potassium... | |
 | United States. Bureau of Chemistry - 1905 - 890 sider
...Standard fruit juices must be free from added coloring matter and preservatives. FERMENTED FRUIT JUICES. Wine is the product made by the normal alcoholic fermentation...grapes and the usual cellar treatment, and contains no less than seven (7) nor more than sixteen (16) per cent of alcohol, by volume, and, in one hundred... | |
 | New Jersey. State Department of Health - 1906 - 414 sider
...fiber or starch than is found in the sugar and fat-free residue of plain chocolate. FRUIT JUICES. 1. Wine is the product made by the normal alcoholic fermentation...volume, and, in one hundred (100) cubic centimeters, not more than one-tenth (0.1) gram of sodium chlorid nor more than two-tenths (0.2) gram of potassium... | |
 | Indiana - 1906 - 1618 sider
...Fermented Fruit Juices. Definitions and Standards. — Wine is the product made by the normal alchoholic fermentation of the juice of sound, ripe grapes, and...volume, and, in one hundred (100) cubic centimeters, not more than one-tenth (0.1) gram of sodium chloride nor more than two-tenths (0.2) gram of potassium... | |
 | United States. Congress. House. Committee on Interstate and Foreign Commerce - 1906 - 432 sider
...the normal alcoholic fermentation of ths juice of sound, ripe grapes and the usual cellar treatment,0 and contains not less than seven (7) nor more than...volume, and in one hundred (100) cubic centimeters, not more than one-tenth (O.lt gram of sodium chlorid nor more than two-tenths (0.2) gram of potassium... | |
 | 1906 - 412 sider
...fermentation. 8. Porter and Stout are varieties of malt liquors made in part from highly roasted malt. 9. Wine is the product made by the normal alcoholic fermentation...sound, ripe grapes, and the usual cellar treatment, fortified or unfortified when properly labeled to show its true character. 10. Cider is the product... | |
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Wine is the product made by the normal alcoholic fermentation of the juice of sound, ripe grapes and the usual cellar treatment... 
