Cooking wine Hs Code

Cooking wine harmonized system code

Product Overview Cooking wine classified under HS Code 220600 refers to wine products specifically formulated and processed for culinary use rather than direct consumption as beverage alcohol. This product category includes fermented grape or fruit wines that have undergone specific processing to enhance flavor stability, reduce alcohol volatility, and improve shelf life when used in cooking applications. Key physical characteristics include an alcohol content typically ranging between 10-16% by volume, controlled acidity levels (pH 3.0–4.0), and the absence or reduction of additives unsuitable for food service use. Under the HS Code 220600 classification, cooking wines are subdivided into variants such as fortified cooking wines, flavored cooking wines, and naturally fermented culinary wines, each distinguished by processing methods and ingredient composition. Commercially, these products are integral to the foodservice industry, retail culinary segments, and food manufacturing processes, where they serve as key flavoring agents, marinade bases, and preservative components. Their market positioning is driven by regulatory compliance for food-grade use, consistency in organoleptic properties, and compatibility with international food safety standards, providing a reliable ingredient source for global culinary applications. HS Code Classification & Trade Specifications The HS Code 220600 is structured as follows: Chapter 22 (Beverages, Spirits and Vinegar), Heading 2206 (Wine of fresh grapes, including fortified wines; grape must other than that of heading 2009), and Subheading 220600 specifically designated for cooking wine products. This classification is based on the product’s origin (fermented grape or fruit juice), alcohol content, and intended use as a culinary ingredient rather than a beverage. The rationale for this classification includes adherence to internationally recognized definitions in the Harmonized System, which distinguishes cooking wines by their formulation and use-case scenarios. Trade considerations for cooking wine under this HS code typically involve packaging in bulk containers ranging from 1-liter bottles to 5-gallon pails, employing preservation methods such as sulfur dioxide addition and aseptic sealing to ensure product stability during transit. Shipping requirements conform to the International Maritime Dangerous Goods (IMDG) Code where applicable, recognizing the flammable nature of alcohol content. Quality standards align with Codex Alimentarius guidelines and ISO food safety management protocols, ensuring compliance with WTO agreements and facilitating seamless customs clearance and trade documentation across jurisdictions.

Cooking wine Chapter Note

1.- This Chapter does not cover : (a) Products of this Chapter (other than those of heading 22.09) prepared for culinary purposes and thereby rendered unsuitable for consumption as beverages (generally heading 21.03); (b) Sea water (heading 25.01); (c) Distilled or conductivity water or water of similar purity (heading 28.53); (d) Acetic acid of a concentration exceeding 10 % by weight of acetic acid (heading 29.15); (e) Medicaments of heading 30.03 or 30.04; or (f) Perfumery or toilet preparations (Chapter 33). 2.- For the purposes of this Chapter and of Chapters 20 and 21, the “alcoholic strength by volume” shall be determined at a temperature of 20 C. 3.- For the purposes of heading 22.02, the term “non-alcoholic beverages” means beverages of an alcoholic strength by volume not exceeding 0.5 % vol. Alcoholic beverages are classified in headings 22.03 to 22.06 or heading 22.08 as appropriate.