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

Regulations are current to 2019-11-19 and last amended on 2019-06-17. Previous Versions

PART BFoods (continued)

DIVISION 2Alcoholic Beverages (continued)

Wine

 [S]. Wine

  • (a) shall be an alcoholic beverage that is produced by the complete or partial alcoholic fermentation of fresh grapes, grape must, products derived solely from fresh grapes, or any combination of them;

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

    • (i) yeast,

    • (ii) concentrated grape juice,

    • (iii) dextrose, fructose, glucose or glucose solids, invert sugar, sugar, or aqueous solutions of any of them,

    • (iv) yeast foods, in accordance with Table XIV to section B.16.100,

    • (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) any of the following substances:

      • (A) citric acid, fumaric acid, lactic acid, malic acid, potassium bicarbonate, potassium carbonate, potassium citrate and tartaric acid, at a maximum level of use consistent with good manufacturing practice,

      • (B) metatartaric acid at a maximum level of use of 0.01 per cent, and

      • (C) potassium acid tartrate at a maximum level of use of 0.42 per cent,

    • (ix) amylase and pectinase at a maximum level of use consistent with good manufacturing practice,

    • (x) ascorbic acid or erythorbic acid, or their salts, at a maximum level of use consistent with good manufacturing practice,

    • (xi) antifoaming agents, in accordance with Table VIII to section B.16.100,

    • (xii) any of the following fining agents:

      • (A) activated carbon, albumen, casein, clay, diatomaceous earth, egg-white, isinglass, polyvinylpolypyrrolidone and silicon dioxide,

      • (B) acacia gum, agar, gelatin and potassium ferrocyanide, at a maximum level of use consistent with good manufacturing practice,

      • (C) tannic acid at a maximum level of use of 200 parts per million, and

      • (D) polyvinylpyrrolidone in an amount that does not exceed 2 parts per million in the finished product,

    • (xiii) caramel at a maximum level of use consistent with good manufacturing practice,

    • (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) any of the following substances:

      • (A) carbon dioxide and ozone at a maximum level of use consistent with good manufacturing practice, and

      • (B) oxygen,

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

    • (xvii) malolactic bacteria from the genera Lactobacillus, Leuconostoc and Pediococcus,

    • (xviii) copper sulphate in such a quantity that the content of copper in the finished product shall not exceed 0.0001 per cent,

    • (xix) nitrogen, and

    • (xx) oak chips and particles; and

  • (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)
  • SOR/2006-91, s. 1
  • SOR/2008-142, s. 1(F)
  • SOR/2010-143, s. 39(E)
  • SOR/2016-74, s. 5(E)

 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)
 
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