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:

  • (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 ppm in the free state, or

    • (B) 350 ppm 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.