PART BFoods (continued)
DIVISION 2Alcoholic Beverages (continued)
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)
B.02.120 [S]. Cider
(b) may have added to it during the course of manufacture
(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
(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:
(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,
(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
B.02.123 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
(a) shall be the product of the alcoholic fermentation by yeast, or a mixture of yeast and other micro-organisms, an infusion of barley or wheat malt and hops or hop extract in potable water;
(b) shall contain at most 4% of residual sugars; and
(c) may have added to it during the course of manufacture any of the following ingredients:
(i) cereal grain,
(ii) honey, maple syrup, fruit, fruit juice or any other source of carbohydrates,
(iii) herbs and spices,
(v) flavouring preparations,
(vi) pre-isomerized hop extract,
(vii) reduced isomerized hop extract, and
(viii) food additives to which a marketing authorization applies and that are set out in the Lists of Permitted Food Additives published on the Health Canada website.
(2) The name of any flavouring preparation added to a beer shall form part of the common name of the beer.
- SOR/88-418, s. 2
- SOR/92-92, s. 1
- SOR/96-483, s. 1
- SOR/2006-91, s. 3
- SOR/2019-98, s. 3
B.02.131 [Repealed, SOR/2019-98, s. 4]
B.02.132 The qualified common name or common name set out in column II of the table to this section shall be used in any advertisement and on the label of a beer that contains the percentage of alcohol by volume set out in column I.
|Column I||Column II|
|Item||Percentage Alcohol by Volume||Qualified Common Name or Common Name|
|1||1.1 to 2.5||Extra Light Beer|
|2||2.6 to 4.0||Light Beer|
|3||4.1 to 5.5||Beer|
|4||5.6 to 8.5||Strong Beer|
|5||8.6 or more||Extra Strong Beer|
- SOR/88-418, s. 2
- SOR/2019-98, s. 5
B.02.133 [S]. In this Division, hop extract means an extract derived from hops by a process employing the solvent
(a) hexane, methanol, or methylene chloride in such a manner that the hop extract does not contain more than 2.2 per cent of the solvent used; or
(b) carbon dioxide or ethyl alcohol in an amount consistent with good manufacturing practice.
- SOR/86-89, s. 1
- SOR/88-418, s. 3
- Date modified: