HS Code for Grape must

Grape must is classified under HS code 2204.30 when it does not fall under heading 2009. While heading 2009 covers unfermented grape must, heading 2204 covers wine of fresh grapes, including grape must whose fermentation has been arrested by the addition of alcohol or other means. Subheading 2204.30 specifically captures grape must that is not elsewhere specified (n.e.c.), particularly those where fermentation has started or where the process has been halted by means other than the addition of alcohol. This distinction is critical because Chapter 22 deals with beverages, spirits, and vinegar, whereas Chapter 20 deals with food preparations. The classification depends heavily on the state of fermentation and the alcohol content. If the must is unfermented and has not had alcohol added, it remains in 2009. Once fermentation begins, even if it is subsequently stopped, the product moves to 2204. This category is essential for the winemaking industry, as it represents an intermediate stage between raw juice and finished wine. It is also distinct from "mistelle," which is grape must where fermentation is arrested by the addition of spirits, usually classified under 2204.21 or 2204.22. Proper documentation of the alcohol by volume (ABV) and the production process is necessary to ensure the correct application of 2204.30 versus the juice codes in 2009. The product in 2204.30 is often used as a base for specific types of wine or as a fermentation starter in industrial viticulture.

Products Included

• Partially fermented grape must
• Grape must with fermentation arrested (non-alcoholic means)
• Other grape must not in heading 2009
• Must for industrial winemaking

Common Misclassification

Grape must is frequently misclassified under 2009.61 or 2009.69. These codes are strictly for unfermented juice. If any fermentation has occurred, 2204.30 is the correct code. It is also sometimes confused with 2204.21 (wine in small containers) if the fermentation is complete, or 2206.00 if it is blended with other fermented fruit bases. Mistelle, which is must arrested with alcohol, should be classified under 2204.21 or 2204.22 rather than 2204.30.

FAQ

What is the HS code for Grape must?

Unfermented grape must is classified in 2009.61 or 2009.69. However, grape must that is partially fermented or has had fermentation arrested is classified under 2204.30.

What is the difference between 2009 and 2204 for grape must?

The primary difference is fermentation; 2009 is for unfermented juice/must, while 2204 is for must where fermentation has started or been chemically arrested.