Cream of Tartar Powder
Cream of tartar, or potassium bitartrate, is a purified form of argol derived from wine lees during winemaking. It falls under HTS 2307.00.00.00 as argol, the crystalline deposit left after wine fermentation. Commonly used as a baking acid and stabilizer in food products.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If chemically refined to high purity for industrial use
Highly purified tartaric acid derivatives shift to Chapter 29 as organic chemicals, not raw wine byproducts.
If when processed into mixtures or preparations for retail food use
Blended or further processed argol becomes a prepared additive under heading 3824, not crude argol.
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Import Tips & Compliance
• Verify purity and origin certification to confirm classification as argol rather than a finished chemical under Chapter 29
• Provide documentation proving derivation from wine production to avoid misclassification as general food waste
• Check for food-grade compliance and FDA prior notice requirements for edible imports
Related Products under HTS 2307.00.00.00
Raw Wine Lees
Raw wine lees consist of the sediment from fermented wine, including yeast, grape skins, and tartrates. Classified under HTS 2307.00.00.00 as wine lees, a direct byproduct of winemaking. Used in animal feed, composting, or extraction of tartaric acid.
Argol Crystals
Argol crystals are the natural potassium hydrogen tartrate deposits formed on wine barrel walls during aging. This product is explicitly covered by HTS 2307.00.00.00 as argol from wine lees. Primarily exported for tartaric acid production.
Dried Wine Lees Pellets
Dried wine lees formed into pellets for easier handling and transport, retaining the characteristic yeast and tartrate composition. Remains classified under HTS 2307.00.00.00 as it represents minimally processed wine lees. Common in organic fertilizer production.
Potassium Bitartrate Argol
Commercial potassium bitartrate argol, scraped from wine vats, used directly in winemaking for acidification. HTS 2307.00.00.00 covers this specific wine industry byproduct. Key ingredient in stabilizing white wines.
Wine Vat Argol Scrapings
Crude argol scrapings directly from wine fermentation vats, containing natural tartrate crystals. Classified under HTS 2307.00.00.00 as the classic form of argol from wine lees. Sold to chemical processors for refinement.
Food-Grade Argol
Specially cleaned argol meeting food safety standards, derived from white wine production. Still classified under HTS 2307.00.00.00 as it remains argol, not chemically altered. Used in baking powder and confectionery.