WCO Explanatory Notes reproduced for reference. © World Customs Organization. Verify against official WCO publication.
23.07 Wine lees; argol. deposit durin the fermentation and maturing of wine. When lees in the soid form are obtained. Dried wine lees may be in in the form of irregular fragments. Ar 01 is a concretion which fonns in wine vats during the fermentation of gra e must, or in cas s in which wine is stored. It occurs in the form of powder or flakes or crysdline pieces of irregular shape; it varies in colour fiom grey to dark red. After a first washink argol is in the form of greyish-yellow or reddish-brown crystals, the colour de endin on t e colour of the wine fmm which it was obtained. This washed argol is also classigd in tiis heading. k Both wine lees and argol (includin washed argol) are crude potassium hydrogen tartrates containing a fairly high roportion o calcium tartrate. They are used as a source of potassium bitartrate (cream of -5t which occurs in the form of white crystals or as a crystalline powder, odourless, acid to taste and stable in air. Wine lees are used in the preparation of animal foods, while argol is used as a mordant in dyeing. k This heading excludes cream of tartar (heading 29.18) and calcium tartrate (heading 29.18 or 38.24, as the case may be).
1.- Heading 23.09 includes products of a kind used in animal feeding, not elsewhere specified or included, obtained by processing vegetable or animal materials to such an extent that they have lost the essential characteristics of the original material, other than vegetable waste, vegetable residues and by-products of such processing. Subheading Note. 1.- For the purposes of subheading 2306.41, the expression “low erucic acid rape or colza seeds” means seeds as defined in Subheading Note 1 to Chapter 12.