INGREDIENTS USED IN THE MAKING OF WINES, LIQUEURS, BEERS, ALES, PORTERS, AND THE LIKE-NAMELY, FLAVORING EXTRACTS, PRIMING AND FINING COMPOUNDS FOR BEER; HEADING LIQUIDS FOR BEER; WINE FININGS AND STABILIZERS; GRAPE TANNIN, CITRIC ACID, AND PECTOLASE (CONTAINS CULTURE ORGANISM FROM WHICH ENZYMES, I.E., PECTINASES, ARE PRODUCED, TOGETHER WITH A BRAN SUBSTRATE; REMOVES PECTIN WHICH CAUSES WINE HZAES); TABLETS CONTAINING ASCORBIC ACID (PROTECTS WINE AGAINST AIR TO PREVENT DARKENING) AND TABLETS CONTAINING POYASSIUM METABISULPHITE (FOR STERILIZING AND PRESERVING)