S-13, r. 7 - Regulation respecting wine and other alcoholic beverages made or bottled by holders of a wine maker’s permit

Section 11 Disposition versions

2012-09-01

11. The effervescence of a wine is designated by one of the following expressions:

(1)  “crackling”: where a wine naturally contains carbon dioxide under a pressure of between 1.2 and 2 absolute atmospheres, measured at a temperature of 10 ºC;

(2)  “crackling carbonated”: wine to which carbon dioxide is added under a pressure of between 1.2 and 2 absolute atmospheres, measured at a temperature of 10 ºC;

(3)  “sparkling”: wine which naturally contains carbon dioxide under a pressure of between 3 and 5 absolute atmospheres, measured at a temperature of 10 ºC; or

(4)  “sparkling carbonated”: wine to which carbon dioxide is added under a pressure of between 3 and 5 absolute atmospheres, measured at a temperature of 10 ºC.

The word “carbonated” may be replaced by the expression “artificial effervescence”.

O.C. 2166-83, s. 11.