Food and Drug Regulations
B.02.100 [S]. Wine
(a) shall be the product of the alcoholic fermentation of the juice of the grape;
(b) may have added to it during the course of the manufacture
(i) yeast,
(ii) concentrated grape juice,
(iii) sugar, dextrose, invert sugar, glucose or glucose solids or aqueous solutions thereof,
(iv) yeast foods,
(v) calcium sulphate in such quantity that the content of soluble sulphates in the finished wine shall not exceed 0.2 per cent weight by volume calculated as potassium sulphate,
(vi) calcium carbonate in such quantity that the content of tartaric acid in the finished wine shall not be less than 0.15 per cent weight by volume,
(vii) sulphurous acid, including salts thereof, in such quantity that its content in the finished wine 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,
(viii) tartaric or citric acid,
(ix) amylase and pectinase,
(x) ascorbic or erythorbic acid or salts thereof,
(xi) anti-foaming agent,
(xii) any of the following fining agents: activated carbon, agar-agar, albumen, casein, clay, diatomaceous earth, gelatin, isinglass, potassium ferrocyanide, tannic acid, white of egg and polyvinylpyrrolidone in an amount that does not exceed two parts per million in the finished product,
(xiii) caramel,
(xiv) 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,
(xv) carbon dioxide, oxygen or ozone,
(xvi) sorbic acid or salts thereof, not exceeding 500 parts per million calculated as sorbic acid, and
(xvii) [Repealed, SOR/81-565, s. 1]
(c) prior to final filtration may be treated with
(i) a strongly acid cation exchange resin in the sodium ion form, or
(ii) a weakly basic anion exchange resin in the hydroxyl ion form.
- SOR/78-402, s. 1
- SOR/81-565, s. 1
- SOR/84-300, ss. 14(F), 15(E)
- Date modified: