HS Code for Concentrated grape must

Concentrated grape must is classified under HS code 2204.30 when it does not meet the criteria for grape juice under heading 20.09 or wine under heading 2204.2. This subheading typically includes grape must whose fermentation has been arrested by the addition of alcohol or other methods, or must that has been concentrated for use in the winemaking process. The classification depends on the sugar content, density, and the degree of fermentation. Unlike grape juice, which is intended for direct consumption as a beverage, grape must in this category is often an intermediate product in the production of alcoholic beverages. It is essential to distinguish this from 'mistelle,' which may be classified elsewhere depending on its alcohol volume and intended use. The General Rules of Interpretation require that products in Chapter 22 be classified based on their alcoholic strength and the nature of the fermentation process. Concentrated must is often used to increase the potential alcohol content of a wine (chaptalization) or to sweeten a finished wine.

Products Included

• Concentrated grape must for winemaking
• Partially fermented grape must
• Grape must with fermentation arrested by alcohol
• Rectified concentrated grape must

Common Misclassification

The most common misclassification is under HS code 2009.61 or 2009.69, which are for grape juice. The distinction lies in the intended use and the degree of processing; juice is for consumption, while must is for fermentation. It is also sometimes confused with 2204.21 if the fermentation has progressed significantly toward wine.

FAQ

What is the HS code for concentrated grape must?

The HS code for concentrated grape must, other than that found in heading 20.09, is 2204.30.

Is grape juice the same as grape must?

No, for customs purposes, grape juice (20.09) is unfermented and lacks the specific characteristics of must intended for wine production (22.04).