PRODUCT - SUGAR BEET WINE - ABV 22.3% WCD REFERENCE - BFG22. DECLARED MANUFACTURE PROCESS - A SUGAR BEET EXTRACT IS PREPARED BY MIXING SUGAR BEET EXTRACT 80% BRIX/1.4250 G/L AND WATER AT 41% AND 59% RESPECTIVELY. THE SOLUTION IS HEATED TO 22'C THROUGH A TUBULAR HEAT EXCHANGER AND INCOLUCATED WITH YEAST AT AN INCLUSION LEVEL OF 0.4%, W/W. THE MIXTURE IS ALLOWED TO FERMENT BETWEEN 18-22'C OVER 5 DAYS UNTIL THE FERMENTATION IS COMPLETE AND ALL THE SUGARS HAVE BEEN METABOLISED. THE END PH, SG, % ALCOHOL AND RESIDUAL SUGAR CONTENT OF THE PRODUCT IS PH 4.0-4.5, 0.9683G/L, 21.9% ALCOHOL AND <1.0% RESPECTIVELY. THE YEAST IS SEDIMENTS THROUGH A COMBINATION OF KIESELGUHR AND ISINGLASS AND CENTRIFUGED AT CIRCA 4,000G

GENERAL INTERPRETATIVE RULES 1 AND 6 TEXT TO CODES 2208, 2208 90, 2208 90 78 HARMONISED SYSTEM EXPLANATORY NOTES TO HEADING 2208 STATE LABORATORY ANALYSIS (R17A0095)