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

Section 21 Disposition versions

2012-09-01

21. The method used to produce the effervescence in an alcoholic beverage other than a cider cocktail may appear on the container, in which case the method must be described in the following terms:

(1)  “cuve close method” if the effervescence is obtained exclusively in the last stage of fermentation in closed vessels for a period of not less than 4 weeks;

(2)  “traditional method” or “classic method” if the effervescence is obtained exclusively from a final fermentation in the bottle for not less than 9 months, during which time the product remains on the lees and after which the product is separated from its lees by disgorging;

(3)  “bottle-fermented” if the effervescence is obtained exclusively by a final fermentation in the bottle for not less than 2 months, during which time the product remains on the lees and after which the product is separated from its lees by disgorging or filtration.

If the alcoholic beverage is artificially injected with carbon dioxide as provided in the second paragraph of section 12, the descriptor “carbonated” or “artificial effervescence” must appear on the label after the description of the effervescence in the first paragraph of section 20 in characters of the same size and colour as those used for the designation.

O.C. 1096-2008, s. 21.