Loading...
SITCSection 1
Grape must that is actively fermenting or whose fermentation has been stopped by means other than alcohol addition—such as chilling, sulfur dioxide treatment, or filtration—occupies a narrow but technically precise classification relevant to winemaking supply chains. Because the product is an intermediate winemaking input rather than a finished beverage, it moves primarily between wine-producing regions and US wineries or research facilities. FDA oversight applies at entry, and the product's perishable, time-sensitive nature makes cold-chain logistics and rapid customs clearance critical. Misclassification against finished wine or alcohol-arrested must headings is a common compliance risk.
AI-written summary of the official U.S. Census Bureau trade figures on this page — verify before relying on it.
This heading covers must where fermentation is ongoing or has been stopped by physical or chemical means other than alcohol—such as refrigeration, SO₂, or sterile filtration. Must where alcohol has been deliberately added to halt fermentation falls under a separate heading. The distinction matters for both classification and TTB permit requirements on the US side.
Yes. The Alcohol and Tobacco Tax and Trade Bureau (TTB) regulates the importation of grape must intended for wine production. Importers typically need a TTB importer's basic permit, and the product must also clear FDA as a food commodity. Engaging both a licensed customs broker and a TTB compliance specialist before the first shipment is strongly recommended.
Supplier Network
Get discovered by U.S. importers searching for HS 11211 — Grape Must in Fermentation or with Fermentation Arrested (Non-Alcohol Method). Be the first supplier listed.
Monthly import values over time
| Country | Imports | Exports | Balance |
|---|---|---|---|
| MEXICO | -- | -- | -- |
| UNITED KINGDOM | -- | -- | -- |
| PANAMA | -- | -- | -- |
| HONG KONG | -- | -- | -- |
| ITALY | -- | -- | -- |