4. Red wines containing more than 3.5 percent or less than 2.4 percent of dry extract, the reducing sugar having been deducted. The executive is empowered to authorize a lower limit to the minimum below for bottled or dessert wines.
5. White wines containing less than 1.7 percent of dry extract, the reducing sugar having been deducted, with the exception of fine wines in bottles.
6. Mixtures of wines enumerated in the five preceding paragraphs with natural wines.
Article 3. The following will be considered as lawful œnological practices:
For musts: The addition of saccharose (sugar), of concentrated must, of citric, malic, tartaric, and sulfurous acids, pure and neutralized by pure potassium and calcium carbonates.
For wines: The addition of citric, tartaric, malic, tannic, and carbonic acids, of potassium and calcium carbonate, of neutral potassium tartrate, of sulfites of sodium and calcium, and of pure sulfurous anhydrids.
Pure kaolin and pure albumens and gelatins may be employed in the clarification of wines.
Article 4. It is absolutely forbidden to add to the wine or to sell as such—
1. Liquids containing foreign coloring matters, glucose from starch, mineral acids, saccharin and other artificial edulcorant matters, abrastol, salicylic acid and others analogous thereto, salts of aluminum, strontium, barium, lead, and, in general, all bodies not normally existing in the musts of grapes.
2. Wines containing more than 2 grams of sulfate per liter. A larger proportion will not be tolerated except for dessert wines.