In containers holding 2 L or less

22.04 - Wine of fresh grapes, including fortified wines; grape must other than that of heading 20.09. 2204.10 - Sparkling wine - Other wine; grape must with fermentation prevented or arrested by the addition of alcohol : - - In containers holding 2 1or less 2204.29 - - Other 2204.30 - Other grape must 2204.21 (I) Wine of fresh grapes The wine classified in this heading is the final product of the alcoholic fermentation of the must of fresh grapes. The heading includes : (1) Ordinary wines (red, white or rosk). (2) Wines fortified with alcohol. (3) Sparklin wines. These wines are charged with carbon dioxide, either by conducting the final ementation in a closed vessel (sparkling wines proper), or by adding the gas artificially after bottling (aerated wines). H (4) Dessert wines (sometimes called liqueur wines). These are rich in alcohol and are generally obtained from must with a high sugar content, only part of which is converted to alcohol by fermentation. In some cases they are fortified by the addition of alcohol, or of concentrated must with added alcohol. Dessert (or liqueur) wines include, inbr alia, Can , Cyprus, Lacryma Christi, Madeira, Malaga, Malmsey, Marsala, Port, Samos and herry. The heading does not cover : (a) Beverages with a basis of wine of heading 22.05. (b) Medicaments of heading 30.03 or 30.04. (11) Grape must Grape must, obtained by pressin fiesh grapes, is a greenish-yellow, cloud liquid with a sweet flavour. It contains in so ution a m~xtureof sugars (glucose and ructose), acids (*c, rnalic, etc.), albuminous, mineral and mucilaginous substances and the aroma.tic principles which give the wine its characteristic aroma and flavour. f Gra e must, unless prevented, ferments spontaneously (the sugars being converted into alco 01); the end-product of this fermentation is wine. R The natural tendency of must to ferment can be inhibited by the process known as mutage which may either retard fermentation or arrest it completely. Mutage may be effected in different ways : (I) By the action of salicylic acid or other antiseptics. (2) By impregnating the must with sulphur dioxide. (3) By adding alcohol. This type of product is often consumed as a wine without further processing. Others, known as mistelles, are used in the manufacture of liqueur wines and aperihves, etc. It should be noted that this group covers grape must partially fermented, whether or not fermentation has been arrested, as well as unfermented gra e must, with alcohol added, both having an alcoholic strength by volume exceeding 0.5 Zvool. The headin excludes gra e juice and grape must, whether or not concentrated, unfermented or having an aioholic strend by volume not exceeding 0.5 % vol (heading 20.09).