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

Section 2 Disposition versions

2013-01-03

2. Cider and the other apple-based alcoholic beverages that may be produced by a holder must correspond to one of the following designations and to the characteristics of the designation:

(1)  “Québec amber”: the alcoholic beverage obtained by adding apple brandy to apple juice, that has matured in oak casks for not less than 12 months and that has an actual alcoholic strength of not less than 15% by volume and not more than 20% by volume;

(2)  “aperitif cider”: cider to which flavouring substances, sugar or apple juice may have been added, that, through fermentation or the addition of neutral alcohol or apple brandy, has an actual alcoholic strength of not less than 15% by volume and not more than 20% by volume, and that must have the typical characteristics of an aperitif wine or the sensory characteristics of apples or cider;

(3)  “flavoured cider”: cider to which fruit or fruit juice, honey or maple syrup has been added, that has an actual alcoholic strength of not less than 1.5% by volume and not more than 15% by volume and that has the sensory characteristics of apples or cider;

(4)  “cidre bouché”: cider to which apple juice may be added, that is naturally effervescent, has undergone fermentation in the bottle for not less than 4 weeks, has between 3.5 and 5.5 volumes of dissolved carbon dioxide per volume of finished product, has a volatile acidity of not more than 0.8 g per litre expressed as g/L of sulphuric acid, and has an actual alcoholic strength of not less than 1.5% by volume and not more than 7% by volume;

(5)  “cidre bouché on lees”: a cidre bouché that has matured on its lees for not less than 6 months;

(6)  “traditional cidre bouché”: a cidre bouché on lees whose lees have not been removed from the bottle;

(7)  “ice cider”: cider obtained by the fermentation of juice of apples that has a pre-fermentation sugar content of not less than 30° Brix achieved solely by natural cold, producing a finished product with a residual sugar content of not less than 130 g per litre and an actual alcoholic strength of more than 7% by volume but not more than 13% by volume;

(8)  “naturally sweet cider”: partially fermented cider that has an actual alcoholic strength of not less than 1.5% by volume and not more than 3.5% by volume before the addition of neutral alcohol or apple brandy, producing a finished product with a residual sugar content of not less than 70 g per litre and an actual alcoholic strength of not less than 15% by volume and not more than 20% by volume;

(9)  “strong cider”: cider to which sugar or apple juice may be added before or during production, producing a finished product with a residual sugar content of not more than 110 g per litre and an actual alcoholic strength of more than 7% by volume but not more than 15% by volume;

(10)  “light cider”: cider to which sugar or apple juice may be added before or during production, producing a finished product with a residual sugar content of not more than 110 g per litre and an actual alcoholic strength of not less than 1.5% by volume and not more than 7% by volume;

(11)  “liquoreux cider”: cider that has a residual sugar content of not less than 80 g per litre and an actual alcoholic strength of not less than 5% by volume and not more than 15% by volume;

(12)  “cider cocktail”: an alcoholic beverage obtained from cider to which flavouring substances must be added and to which sugar may be added, and that has an actual alcoholic strength of not less than 1.5% by volume and not more than 7% by volume;

(13)  “apple mistelle”: the alcoholic beverage obtained by adding neutral alcohol or apple brandy to apple juice and that has an actual alcoholic strength of not less than 15% by volume and not more than 20% by volume;

(14)  “flavoured apple mistelle”: apple mistelle to which fruits, fruit juice, honey or maple syrup have been added, the finished product having the sensory characteristics of apples;

(15)  “fire cider”: cider obtained by the fermentation of juice of apples that has a pre-fermentation sugar content of not less than 28 °Brix achieved solely by heat, producing a finished product with a residual sugar content of not less than 80 g per litre and an actual alcoholic strength of more than 9% by volume but not more than 15% by volume.

Québec amber, cider cocktail, apple mistelle and flavoured apple mistelle. Despite the foregoing, cider cocktail is deemed to be light cider for the purposes of its marketing.

O.C. 1096-2008, s. 2; O.C. 1160-2012, s. 2.

2012-09-01

2. Cider and the other apple-based alcoholic beverages that may be produced by a holder must correspond to one of the following designations and to the characteristics of the designation:

(1)  “Québec amber”: the alcoholic beverage obtained by adding apple brandy to apple juice, that has matured in oak casks for not less than 12 months and that has an actual alcoholic strength of not less than 15% by volume and not more than 20% by volume;

(2)  “aperitif cider”: cider to which flavouring substances, sugar or apple juice have been added, that, through fermentation or the addition of neutral alcohol or apple brandy, has an actual alcoholic strength of not less than 15% by volume and not more than 20% by volume, and that must have the typical characteristics of an aperitif wine or the sensory characteristics of apples or cider;

(3)  “flavoured cider”: cider to which fruit or fruit juice, honey or maple syrup has been added, that has an actual alcoholic strength of not less than 1.5% by volume and not more than 10% by volume and that has the sensory characteristics of apples or cider;

(4)  “cidre bouché”: cider to which apple juice may be added, that is naturally effervescent, has undergone fermentation in the bottle for not less than 4 weeks, has between 3.5 and 5.5 volumes of dissolved carbon dioxide per volume of finished product, has a volatile acidity of not more than 0.8 g per litre expressed as g/L of sulphuric acid, and has an actual alcoholic strength of not less than 1.5% by volume and not more than 7% by volume;

(5)  “cidre bouché on lees”: a cidre bouché that has matured on its lees for not less than 6 months;

(6)  “traditional cidre bouché”: a cidre bouché on lees whose lees have not been removed from the bottle;

(7)  “ice cider”: cider obtained by the fermentation of juice of apples that has a pre-fermentation sugar content of not less than 30° Brix achieved solely by natural cold, producing a finished product with a residual sugar content of not less than 130 g per litre and an actual alcoholic strength of more than 7% by volume but not more than 13% by volume;

(8)  “naturally sweet cider”: partially fermented cider that has an actual alcoholic strength of not less than 1.5% by volume and not more than 3.5% by volume before the addition of neutral alcohol or apple brandy, producing a finished product with a residual sugar content of not less than 70 g per litre and an actual alcoholic strength of not less than 15% by volume and not more than 20% by volume;

(9)  “strong cider”: cider to which sugar or apple juice may be added before or during fermentation, producing a finished product with a residual sugar content of not more than 110 g per litre and an actual alcoholic strength of more than 7% by volume but not more than 15% by volume;

(10)  “light cider”: cider to which sugar or apple juice may be added before or during fermentation, producing a finished product with a residual sugar content of not more than 110 g per litre and an actual alcoholic strength of not less than 1.5% by volume and not more than 7% by volume;

(11)  “liquoreux cider”: cider that has a residual sugar content of not less than 80 g per litre and an actual alcoholic strength of not less than 5% by volume and not more than 15% by volume;

(12)  “cider cocktail”: an alcoholic beverage obtained from cider to which flavouring substances must be added and to which sugar may be added, and that has an actual alcoholic strength of not less than 1.5% by volume and not more than 7% by volume;

(13)  “apple mistelle”: the alcoholic beverage obtained by adding neutral alcohol or apple brandy to apple juice and that has an actual alcoholic strength of not less than 15% by volume and not more than 20% by volume.

Québec amber, cider cocktail and apple mistelle are not ciders.

O.C. 1096-2008, s. 2.