3. Wines containing more than 0.2 percent of sodium chlorid.
4. Wines containing per liter more than 200 milligrams of sulfurous acid and 20 milligrams of free sulfurous anhydrid.
5. Damaged wines or wines altered in consequence of disease may not be sold nor made the object of commerce. These liquids shall be distilled under supervision of agents of the Treasury or of the national chemical laboratories, and only the alcohols resulting from their distillation may be utilized.
Article 5. The executive is empowered to augment or modify the authorized œnological corrections in conformity with the progress of science and the local conditions. He is empowered to add, likewise, to those specified in the present law other substances recognized as injurious by their quantity or quality.
Article 6. The following treatments followed in the preparation of fine wines are considered legal:
1. The mixture of several natural wines produced from different classes of grapes or from different harvests.
2. Limited alcoholization in order to insure the preservation of wine.
3. The addition of concentrated must and of pure alcohol in order to obtain special dessert wines.
4. The addition of saccharose (sugar), of alcohol, of aromatic and bitter substances, in order to obtain wines whose composition is similar to vermouth or medicinal wines.
5. The addition of anhydrous carbonic acid and sugar for the preparation of sparkling wines. The alcoholization authorized by the present law is for the purpose of insuring the preservation of wine. The alcohol employed for this purpose and all other products, the usage of which is authorized, must be chemically pure.