Wine|HTS Code

Wine harmonized system code

Product Overview Wine classified under HTS 2204.21 is defined as wine of fresh grapes: a fermented grape‑must product (Vitis vinifera and other Vitis species) that is non‑sparkling and may include still fortified variants where national subdivisions apply. Key characteristics relevant for customs and compliance include alcohol by volume (ABV) typically 8.5–15% (fortified styles higher), residual sugar ranges (dry <4 g/L; off‑dry 4–12 g/L; medium 12–45 g/L; sweet >45 g/L), total acidity commonly 3–8 g/L (tartaric acid equivalent) and volatile acidity normally <1.2 g/L (acetic acid equivalent). Processing levels include primary fermentation, clarification (filtration/fining), stabilization (cold/chemical) and bottling; quality attributes for trade documentation include clarity, stability, ABV, residual sugar and total/free SO2 (mg/L) reported on a certificate of analysis (COA). Commercial classifications within 2204.21 are commonly segmented by color (red, white, rosé), sweetness profile, packaging size (187 mL–2 L retail bottles; bulk IBCs, flexitanks, stainless tanks) and fortified status. Primary commercial uses: retail and on‑premise beverage sales, hospitality procurement, culinary/industrial processing, blending and re‑export consignments. HTS Code Classification & Trade Specifications Complete 6‑digit HTS structure: Chapter 22 — Beverages, spirits and vinegar; Heading 2204 — Wine of fresh grapes, including fortified wines; Subheading 2204.21 (HS numeric form 220421) — still wines of fresh grapes (non‑sparkling). Classification rationale: product is derived from fermented grape must (not distilled), displays characteristic ethanol concentration and compositional metrics (ABV, residual sugar, acidity) and therefore meets the morphological and compositional criteria distinguishing still wine from sparkling or spirit products. Trade considerations: common packaging formats include 187–750 mL glass bottles, bag‑in‑box (2–10 L), 1,000 L IBCs, flexitanks and ISO tanks; preservation methods routinely used for shipment are controlled SO2 dosing (free/total SO2 mg/L), sterile filtration, inert gas headspace flushing and cold stabilization. Shipping requirements and risk mitigation: temperature‑controlled transport recommended (typically 5–20 °C), UV/heat protection and segregation from odorous cargo. Quality standards and documentation expected for customs clearance: OIV/analytical parameters, TTB/FDA labeling compliance, COA with ABV (v/v), residual sugar (g/L), total acidity (g/L), volatile acidity (g/L), sulfite declaration when ≥10 ppm, plus country of origin, net volume and HTS number on paperwork.

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.