16. A fruit-based alcoholic beverage must:
(1) contain not less than 1.5% or more than 7% alcohol by volume;
(2) be made by alcoholic fermentation of fruit in the proportion of not less than 60% of the alcohol contained therein.
The holder of a wine maker’s permit must provide a list of the ingredients on the principal label of its container, where fruit juice, aromatic substances, natural or mineral water or carbon dioxide gas have been added to the fruit-based alcoholic beverage.
O.C. 2166-83, s. 16; O.C. 1134-86, s. 1.