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

Regulations are current to 2017-09-14 and last amended on 2017-06-20. Previous Versions

 No person shall sell wine that contains more than 0.24 per cent weight by volume of volatile acidity calculated as acetic acid, as determined by official method FO-2, Determination of Volatile Acidity of Wine, Cider and Champagne Cider, October 15, 1981.

  • SOR/82-768, s. 2;
  • SOR/2006-91, s. 2.

 [S]. Fruit spirit shall be an alcoholic distillate obtained from wine, fruit wine, grape pomace or fruit pomace.

 [S]. Fruit Wine, or (naming the fruit) Wine shall be the product of the alcoholic fermentation of the juice of sound ripe fruit other than grape, and in all other respects shall meet the requirements of the standard for wine as prescribed by section B.02.100.

 [S]. Vermouth shall be wine to which has been added bitters, aromatics or other botanical substances or a flavouring preparation, and shall contain not more than 20 per cent absolute alcohol by volume.

  • SOR/93-145, s. 17(F).

 [S]. Flavoured Wine, Wine Cocktail, Aperitif Wine shall be wine to which has been added herbs, spices, other botanical substances, fruit juices or a flavouring preparation, and shall contain not more than 20 per cent absolute alcohol by volume.

 [S]. Flavoured (naming the fruit) Wine, (naming the fruit) Wine Cocktail, or Aperitif (naming the fruit) Wine shall be fruit wine, a mixture of fruit wines, or a mixture of fruit wine and wine to which has been added herbs, spices, other botanical substances, fruit juices or a flavouring preparation, and shall contain not more than 20 per cent absolute alcohol by volume.

 [S]. Honey Wine

  • (a) shall be the product of the alcoholic fermentation of an aqueous solution of honey; and

  • (b) may have added to it during the course of manufacture any of the following substances:

    • (i) yeast;

    • (ii) yeast foods;

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

      • (A) 70 p.p.m. in the free state, or

      • (B) 350 p.p.m. in the combined state, calculated as sulphur dioxide;

    • (iv) tartaric or citric acid;

    • (v) potassium acid tartrate;

    • (vi) natural botanical flavours;

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

    • (viii) caramel;

    • (ix) carbon dioxide;

    • (x) activated carbon, clay or tannic acid as fining agents; or

    • (xi) sorbic acid, and any salts thereof, calculated as sorbic acid, in a quantity such that the content of sorbic acid and its salts in the finished wine does not exceed 500 parts per million.

  • SOR/96-241, s. 1;
  • SOR/2010-94, s. 9(E).

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

 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

 [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).

 [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.

 No person shall sell cider or champagne cider that has more than 0.2 per cent weight by volume of volatile acidity calculated as acetic acid, as determined by official method FO-2, Determination of Volatile Acidity of Wine, Cider and Champagne Cider, October 15, 1981.

  • SOR/82-768, s. 3.

Beer

 [S]. Beer

  • (a) shall be the product of the alcoholic fermentation by yeast of an infusion of barley or wheat malt and hops or hop extract in potable water and shall be brewed in such a manner as to possess the aroma, taste and character commonly attributed to beer; and

  • (b) may have added to it during the course of manufacture any of the following ingredients:

    • (i) cereal grain,

    • (ii) carbohydrate matter,

    • (iii) salt,

    • (iv) hop oil,

    • (v) hop extract, if the hop extract is added to the wort before or during cooking,

    • (vi) pre-isomerized hop extract,

    • (vi.1) reduced isomerized hop extract,

    • (vii) Irish moss seaweed of the species Chondrus crispus,

    • (viii) carbon dioxide,

    • (ix) caramel,

    • (x) dextrin,

    • (xi) food enzymes,

    • (xii) stabilizing agents,

    • (xiii) pH adjusting and water correcting agents,

    • (xiv) Class I preservatives,

    • (xv) Class II preservatives,

    • (xvi) sequestering agent,

    • (xvii) yeast foods,

    • (xviii) any of the following fining agents: acacia gum, activated carbon, aluminum silicate, bentonite, calcium silicate, cellulose, China clay, diatomaceous earth, gelatin, isinglass, magnesium silicate, Nylon 66, polyvinylpolypyrrolidone, silica gel and wood shavings derived from beech, cherry, hazelnut and oak wood,

    • (xix) polyvinylpyrrolidone,

    • (xx) ammonium persulphate,

    • (xxi) in the case of wort, dimethylpolysiloxane, and

    • (xxii) in the case of mash, hydrogen peroxide.

  • SOR/88-418, s. 2;
  • SOR/92-92, s. 1;
  • SOR/96-483, s. 1;
  • SOR/2006-91, s. 3.
 
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