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S-13, r. 7 - Regulation respecting wine and other alcoholic beverages made or bottled by holders of a wine maker’s permit
FrançaisArticle 11
Versions de la disposition
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”.
