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Food and Drug Regulations

Version of section B.02.106 from 2006-03-22 to 2010-04-28:

 [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.

  • SOR/96-241, s. 1

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