Food and Drug Regulations
B.02.106 [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:
(ii) yeast foods;
(iii) sulphurous acid, including salts thereof, in such quantity that its content in the finished wine shall not exceed
(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;
(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.
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