|V. I.||Viticultural Area|
An alternate method or procedure approved by TTB.
A wine or wine product not for beverage use produced in accordance with the provisions of this part and having not less than 4.0 grams (4%) of volatile acidity (calculated as acetic acid and exclusive of sulfur dioxide) per 100 milliliters of wine.
Any region where grapes are grown. An “American Viticultural Area” is a specific grape growing area defined in 27 CFR Part 9.
Neutral spirits so distilled, or so treated after distillation with charcoal or other materials, as to be without distinctive character, aroma, taste, or color.