Find HS Code and trade information for split bottling

Split Bottling

Split bottling is a winemaking technique used to create wines with lower alcohol content. It involves concentrating the sugars in grape juice prior to fermentation, then diluting the resulting wine with water to achieve the desired alcohol level.

Purpose

The primary purpose of split bottling is to produce wines with lower alcohol percentages, typically ranging from 8-12% ABV (Alcohol By Volume). This caters to consumer preferences for lighter-bodied wines, aligns with health trends, and can be useful in vintages where grapes exhibit particularly high sugar levels.

Function

The process fundamentally alters the water-to-alcohol ratio in the final wine. Normal fermentation converts grape sugars into alcohol and carbon dioxide. Split bottling modifies this by:

1. Concentration: A portion of the water in the grape juice is removed, increasing the sugar concentration. This can be achieved through techniques like reverse osmosis or vacuum evaporation.
2. Fermentation: The concentrated juice is fermented as usual. Because of the higher sugar content, this results in a wine with a potentially very high alcohol level.
3. Dilution: Water (typically distilled or demineralized) is added back to the fermented wine to reduce the alcohol content to the target level.

Usage Scenarios

• High Sugar Grapes: In warm climates or particularly ripe vintages, grapes can accumulate high sugar levels. Split bottling prevents the resulting wine from being excessively alcoholic.
• Market Demand: Consumers increasingly seek lower-alcohol wine options.
• Specific Wine Styles: Certain wine styles, like some German Rieslings or lighter-bodied Italian wines, traditionally have lower alcohol levels. Split bottling can help achieve these profiles consistently.
• Legal Regulations: Some regions have regulations regarding maximum alcohol levels in certain wine types.

Common Types & Variations

While the core principle remains the same, variations exist in the concentration method:

• Reverse Osmosis: This utilizes a semi-permeable membrane to separate water from the juice under pressure. It's a common and relatively gentle method.
• Vacuum Evaporation: Water is removed by reducing the pressure, lowering the boiling point of water. This can be more energy-intensive.
• Spinning Cone Column: A more advanced technique that separates aroma compounds from water, allowing for more precise control during concentration and rehydration.
• Partial Split Bottling: Only a portion of the wine undergoes the dilution process, blending it back with the un-diluted wine to achieve the desired alcohol level.

It's important to note that split bottling, when done correctly, should not negatively impact the wine's flavor or aroma profile. However, improper execution can result in a wine that tastes diluted or lacks complexity. Regulations surrounding split bottling vary by region, often dictating the permissible methods and labeling requirements.

The declared goods, “split bottling,” refers to a process involving the filling, closing, sealing, or labeling of bottles, cans, boxes, or similar containers. It encompasses machinery used for these operations, potentially including equipment for aerating beverages.

The following HS codes are relevant based on the provided reference material:

• 8422309170: This HS code falls under Chapter 84 (Nuclear reactors, boilers, machinery and mechanical appliances; parts thereof) and specifically addresses machinery for filling, closing, sealing, or labeling bottles, cans, boxes, bags, or other containers; machinery for capsuling bottles, jars, tubes, and similar containers; machinery for aerating beverages. The '30' subheading indicates machinery for other packing or wrapping machinery. The '9170' further specifies machinery for filling, closing, sealing, or labeling bottles, cans, boxes, bags, or other containers; machinery for capsuling bottles, jars, tubes, and similar containers; machinery for aerating beverages, and 'Other' within this category.
• 8422309186: This HS code also falls under Chapter 84 and relates to machinery for filling, closing, sealing, or labeling bottles, cans, boxes, bags, or other containers; machinery for capsuling bottles, jars, tubes, and similar containers; machinery for aerating beverages. The '30' subheading indicates machinery for other packing or wrapping machinery. The '9186' further specifies machinery for filling, closing, sealing, capsuling, or labeling boxes, bags, or similar containers, specifically 'Machines for opening, filling and closing boxes'.

According to the provided reference material, the HS code options related to 'split bottling' are limited, with only the following 2 found.

Regarding HS codes 8422309170 and 8422309186, the total tax rate is 55.0%, comprising a 0.0% basic tariff and a 25.0% additional tariff, increasing to 30.0% after April 2, 2025.