§ 24.247. Materials authorized for the treatment of distilling material.

556 words·~3 min read·/us/cfr/t27/s§ 24.247·

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The materials listed in this section as well as the materials listed in § 24.246 are approved as being acceptable in good commercial practice for use by proprietors in the treatment of distilling material within the limitations specified in this section. If, however, the U.S. Food and Drug Administration

(FDA)informs TTB that a specified use or limitation of any material listed in this 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 distilling material. ::: {width="100%"} ::: {.gpotbl_div} Materials Use Reference or limitation Ammonium phosphate/diammonium phosphate (mono-and di basic) Yeast nutrient in distilling material The amount used shall not exceed 10 pounds per 1000 gallons (1.2 g/L). 21 CFR 184.1141a and 184.1141b. Benzoic acid, potassium and sodium salts of benzoic acid To prevent fermentation of the sugar in wine being accumulated as distilling material The amount used shall not exceed 0.1% (w/v) as benzoic acid. GRAS per FDA advisory opinions dated 9/22/82 and 9/8/83. 21 CFR 184.1021 and 184.1733 (GRAS). Enzyme activity The enzyme preparation used shall 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 (Glucoamylase, Amylogluco-sidase) To convent starches to fermentable carbohydrates The amylase enzyme activity shall be derived from Aspergillus niger or Aspergillus oryzae per FDA advisory opinion dated 8/18/83 or from Rhizopus oryzae per 21 CFR 173.130 or from Rhizopus niveus per 21 CFR 173.110. Carbohydrase (beta- Amylase) To convent starches to fermentable carbohydrates The amylase enzyme activity shall be derived from barley malt per FDA advisory opinion dated 8/18/83. Carbohydrase (Glucoamylase, Amylogluco-sidase) To convent starches to fermentable carbohydrates The amylase enzyme actvity shall be derived from Aspergillus niger or Aspergillus oryzae per FDA advisory opinion dated 8/18/83 or from Rhizopus oryzae per 21 CFR 173.130 or from Rhizopus niveus per 21 CFR 173.110. Copper sulfate To eliminate hydrogen sulfide and mercaptans The finished brandy or wine spirits produced from distilling material to which copper sulfate has been added shall not contain more than 2 parts per million (2 mg/L) residual copper. GRAS per FDA advisory opinion of 7/23/69. Hydrogen peroxide To reduce the bisulfite aldehyde complex in distilling material The amount used shall not exceed 200 parts per million. 21 CFR 184.1366 (GRAS). Potassium permanganate Oxidizing agent The finished brandy or wine spirits produced from distilling material to which potassium permanganate has been added must be free of chemical residue resulting from such treatment.

(GRAS)Sodium hydroxide Acid neutralizing agent The finished brandy or wine spirits produced from distilling material to which sodium hydroxide has been added must be free of chemical residue resulting from such treatment. 21 CFR 184.1763 (GRAS). Sulfuric acid To effect favorable yeast development in distilling material; to prevent fermentation of the sugar in wine being accumulated as distilling material; to lower pH to 2.5 in order to prevent putrefaction and/or ethyl acetate development 27 CFR 24.216 (GRAS), 21 CFR 184.1095 (GRAS). ::: ::: \[T.D. ATF-299, 55 FR 24989, June 19, 1990, as amended by T.D. ATF-409, 64 FR 13683, Mar. 22, 1999; T.D. TTB-185, 87 FR 51902, Aug. 24, 2022; T.D. TTB-196, 89 FR 87942, Nov. 6, 2024\]

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