Food and Drug Regulations (C.R.C., c. 870)

Regulations are current to 2013-06-10 and last amended on 2013-05-31. Previous Versions

B.02.107. [S]. May Wine shall be wine to which has been added artificial woodruff flavouring preparation.

B.02.108. A clear indication of the country of origin shall be shown on the principal display panel of a wine.

  • SOR/84-300, s. 16(E).

Cider

B.02.120. [S]. Cider

  • (a) shall

    • (i) be the product of the alcoholic fermentation of apple juice, and

    • (ii) contain not less than 2.5 per cent and not more than 13.0 per cent absolute alcohol by volume; and

  • (b) may have added to it during the course of manufacture

    • (i) yeast,

    • (ii) concentrated apple juice,

    • (iii) sugar, dextrose, invert sugar, glucose, glucose solids, or aqueous solutions thereof,

    • (iv) yeast foods,

    • (v) sulphurous acid, including salts thereof, in such quantity that its content in the finished cider shall not exceed

      • (A) 70 parts per million in the free state, or

      • (B) 350 parts per million in the combined state, calculated as sulphur dioxide,

    • (vi) tartaric acid and potassium tartrate,

    • (vii) citric acid,

    • (viii) lactic acid,

    • (ix) pectinase and amylase,

    • (x) ascorbic or erythorbic acid, or salts thereof,

    • (xi) any of the following fining agents:

      • (A) activated carbon,

      • (B) clay,

      • (C) diatomaceous earth,

      • (D) gelatin,

      • (E) albumen,

      • (F) sodium chloride,

      • (G) silica gel,

      • (H) casein,

      • (I) tannic acid not exceeding 200 parts per million, or

      • (J) polyvinylpyrrolidone not exceeding two parts per million in the finished product,

    • (xii) caramel,

    • (xiii) brandy, fruit spirit or alcohol derived from the alcoholic fermentation of a food source distilled to not less than 94 per cent alcohol by volume,

    • (xiv) carbon dioxide,

    • (xv) oxygen,

    • (xvi) ozone, or

    • (xvii) sorbic acid or salts thereof, not exceeding 500 parts per million, calculated as sorbic acid.

  • SOR/81-565, s. 2;
  • SOR/84-300, s. 17(E).

B.02.122. [S]. Champagne Cider shall be cider that is impregnated with carbon dioxide under pressure by

  • (a) conducting the afterpart of the fermentation in closed vessels, or

  • (b) secondary fermentation in closed vessels with or without the addition of sugar, dextrose, invert sugar, glucose or glucose solids or aqueous solutions thereof,

and shall contain not less than seven per cent absolute alcohol by volume.

  • SOR/84-300, s. 18.