S-13, r. 4 - Regulation respecting cider and other apple-based alcoholic beverages

Section 1 Disposition versions

2013-01-03

1. In this Regulation,

“actual alcoholic strength” means the number of volumes of ethyl alcohol contained at a temperature of 20 °C in 100 volumes of the product at that temperature, expressed as alcohol percentage by volume; (titre alcoométrique acquis)

“alcoholic beverage” means an alcoholic beverage produced in accordance with this Regulation; (boisson alcoolique)

“apple brandy” means an unrectified mixture of alcohol and water obtained by the distillation of the must of apples and having an actual alcoholic strength of not less than 52% by volume and not more than 80% by volume; (eau-de-vie de cidre)

“apple juice” means apple juice that may be concentrated only by natural over-ripening of the apples, natural partial dehydration of the apples and by the action of heat or natural or artificial cold on the apples or on the juice; (jus de pomme)

“cider” means an alcoholic beverage obtained by the alcoholic fermentation of apple juice and having an actual alcoholic strength of not less than 1.5% by volume and not more than 15% by volume; (cidre)

“flavouring substances” means herbs, spices, fruits, plants and other botanical flavouring substances and their extracts or essences in water, neutral alcohol, apple brandy, glycerol or propylene glycol, and fruit juice, honey and maple syrup; (substances aromatiques)

“holder” means the holder of a cider maker permit and the holder of a small-scale production permit; (titulaire)

“neutral alcohol” means a mixture of ethyl alcohol and water obtained by the distillation of apple must, molasses or cereal and having an actual alcoholic strength of not less than 94% by volume; (alcool neutre)

“sugar” means medium invert sugar, fructose, glucose, sucrose and aqueous solutions thereof, provided that the sugar content of the solution as measured in degrees Brix is not less than 77.5° for medium invert sugar, 75.5° for HFCS 55, 69.8° for HFCS 43, 81° for glucose and 67.5° for sucrose. (sucre)

O.C. 1096-2008, s. 1; O.C. 1160-2012, s. 1.

2012-09-01

1. In this Regulation,

“actual alcoholic strength” means the number of volumes of ethyl alcohol contained at a temperature of 20 °C in 100 volumes of the product at that temperature, expressed as alcohol percentage by volume; (titre alcoométrique acquis)

“alcoholic beverage” means an alcoholic beverage produced in accordance with this Regulation; (boisson alcoolique)

“apple brandy” means an unrectified mixture of alcohol and water obtained by the distillation of the must of apples and having an actual alcoholic strength of not less than 52% by volume and not more than 80% by volume; (eau-de-vie de cidre)

“apple juice” means the juice of apples that may be concentrated only by natural over-ripening of the apples, natural partial dehydration of the apples or the action of natural or artificial cold on the apples; (jus de pomme)

“cider” means an alcoholic beverage obtained by the alcoholic fermentation of apple juice and having an actual alcoholic strength of not less than 1.5% by volume and not more than 15% by volume; (cidre)

“flavouring substances” means herbs, spices, fruits, plants and other botanical flavouring substances and their extracts or essences in water, neutral alcohol, apple brandy, glycerol or propylene glycol, and fruit juice, honey and maple syrup; (substances aromatiques)

“holder” means the holder of a cider maker permit and the holder of a small-scale production permit; (titulaire)

“neutral alcohol” means a mixture of ethyl alcohol and water obtained by the distillation of apple must, molasses or cereal and having an actual alcoholic strength of not less than 94% by volume; (alcool neutre)

“sugar” means medium invert sugar, fructose, glucose, sucrose and aqueous solutions thereof, provided that the sugar content of the solution as measured in degrees Brix is not less than 77.5° for medium invert sugar, 75.5° for HFCS 55, 69.8° for HFCS 43, 81° for glucose and 67.5° for sucrose. (sucre)

O.C. 1096-2008, s. 1.