While researching Velcorin I came across this little doozy which requires written permission from the TTB to use:
http://www.scottlab.com/products-129.aspx
Here is the letter you have to send the TTB to use this stuff:
http://www.scottlab.com/uploads/documents/technical-documents/917/TTB%20draft%20Ltr%20250%20Chitosan.010413.pdf
Is any other wine making “tool / ingredient” subject to such control and, more importantly, WHY is this required?
Anyone familiar with this stuff?
Roberto,
Lysozyme, which is listed on the same page, used to require TTB permission…but apparently no longer does (shows how often I look at it). Because of that, I am guessing it is because of the new nature of the product…but that is just a guess on my part.
Adam Lee
Siduri Wines
Not familiar with Chitosan.
The TTB essentially operates on “explicit” permissions rather than “implicit.” In other words, you can only add approved materials and only for the reasons allowed. For example, there are products on the market that are essentially yeast extracts that allow one to bypass traditional cold stability methods. This is very desirable for small producers of, say, Sauvignon blanc who might not have the appropriate infrastructure to cold stabilize it the old-fashioned way. Yeast hulls and nutrients are allowed materials but only to facilitate fermentation…and these products are added well after fermentation is complete. Thus, they require a similar letter.
This process was created because the approval of new materials can take quite a while. If the manufacturer can prove they are GRAS (generally regarded as safe), the TTB will usually allow additions with the letter petition.