Food and Drug Regulations

B.02.120 [S]. Cider

• (a) shall

  • (i) be the product of the alcoholic fermentation of apple juice, and

  • (ii) contain not less than 2.5 per cent and not more than 13.0 per cent absolute alcohol by volume; and

• (b) may have added to it during the course of manufacture

  • (i) yeast,

  • (ii) concentrated apple juice,

  • (iii) sugar, dextrose, invert sugar, glucose, glucose solids, or aqueous solutions thereof,

  • (iv) yeast foods,

  • (v) sulphurous acid, including salts thereof, in such quantity that its content in the finished cider shall not exceed

    • (A) 70 parts per million in the free state, or

    • (B) 350 parts per million in the combined state, calculated as sulphur dioxide,

  • (vi) tartaric acid and potassium tartrate,

  • (vii) citric acid,

  • (viii) lactic acid,

  • (ix) pectinase and amylase,

  • (x) ascorbic or erythorbic acid, or salts thereof,

  • (xi) any of the following fining agents:

    • (A) activated carbon,

    • (B) clay,

    • (C) diatomaceous earth,

    • (D) gelatin,

    • (E) albumen,

    • (F) sodium chloride,

    • (G) silica gel,

    • (H) casein,

    • (I) tannic acid not exceeding 200 parts per million, or

    • (J) polyvinylpyrrolidone not exceeding two parts per million in the finished product,

  • (xii) caramel,

  • (xiii) brandy, fruit spirit or alcohol derived from the alcoholic fermentation of a food source distilled to not less than 94 per cent alcohol by volume,

  • (xiv) carbon dioxide,

  • (xv) oxygen,

  • (xvi) ozone, or

  • (xvii) sorbic acid or salts thereof, not exceeding 500 parts per million, calculated as sorbic acid.