HTS US: 2307.00.00.00
Description
Heading 2307 includes residues from the wine-making process such as wine lees and argol. These materials are by-products obtained after fermentation and pressing of grapes and other fruits used in wine production. They are not intended for direct consumption but find applications in various industries, including fermentation, agriculture, and chemical manufacturing.
- Wine Lees: The sediment comprising dead yeast cells and other particles that settle after fermentation. Lees are often used in the production of spirits, vinegar, and as soil amendments.
- Argol: Also known as crude tartar, argol is a potassium bitartrate deposit formed on the walls of wine barrels or vats during fermentation. It is primarily used to produce cream of tartar and other tartaric acid derivatives.
Code Hierarchy
- Section II: Vegetable Products (Chapters 06-14)
- Chapter 23: Residues and Waste from the Food Industries; Prepared Animal Fodder
- Heading 2307: Wine lees; argol
- US HTS Code (10-digit):
2307.00.00.00– Specifically identifies wine lees and argol for customs purposes.
Detailed Breakdown of Subheadings
The 6-digit HS heading 2307 is generally consolidated under a single US HTS 10-digit code because of the narrow range of products it covers:
| HS/HTS Code | Description | Examples & Notes |
|---|---|---|
| 2307.00 | Wine lees; argol | Includes all sediment and tartar deposits resulting from wine fermentation. Used in industrial processes or as raw material for tartaric acid production. |
2307.00.00.00 |
Wine lees; argol | Primary US HTS code for customs classification. |
What is NOT Classified Here?
To ensure correct classification, the following exclusions apply:
- Wine and other alcoholic beverages are classified under Chapter 22.
- Other residues or wastes from food industries such as molasses, bran, or oilcakes belong to different headings within Chapter 23.
- Potassium bitartrate purified for culinary or pharmaceutical use may be classified separately under chemical or pharmaceutical codes.
Notes
- Usage: Wine lees and argol are typically used as raw materials in fermentation industries or for extraction of tartaric acid and related compounds.
- Import Regulations: Import requirements vary depending on the intended use, with possible controls on residues entering the food or pharmaceutical sectors.
- Duty Rates: Duty rates for this heading are generally low but should be verified against the current USHTS schedule.
Declaration Example
Product: A shipment of crude argol extracted from wine barrels.US HTS Code:
2307.00.00.00(Wine lees; argol)Unit of Quantity: Kilogram (kg)
General Duty Rate: Check current USHTS (Usually low or duty free depending on trade agreements)
Additional Requirements: Documentation of origin and intended industrial use may be required.
Related HTS Codes
- HTS 2204: Wine of fresh grapes, including fortified wines and grape must.
- HTS 2306: Oilcake and other solid residues from the extraction of vegetable fats and oils.
- HTS 3824: Chemical products and residues, including tartaric acid derivatives.
