Document ID: chunk:federal_register_of_legislation:F2019L01154:reg:5:p3
Version: federal_register_of_legislation:F2019L01154
Segment Type: reg
Provision Reference: reg 5 (pt 3/4)
Character Range: 8062–10708

7—Interpreting the Act

Division 31—Meaning of some important concepts

Subdivision 31‑A—Wine

31‑2.01  Grape wine
  For the purposes of paragraph 31‑8(1)(a) of the Act, it is a requirement that grape wine does not contain more than 22% by volume of ethyl alcohol.

31‑3.01  Grape wine products
 (1) For the purposes of paragraph 31‑8(1)(b) of the Act, this section specifies requirements for grape wine products.
 (2) A grape wine product must not have added to it the flavour of any alcoholic beverage (other than wine), whether the flavour is natural or artificial.
 (3) Ethyl alcohol used in preparing vegetable extracts, mentioned in subparagraph 31‑3(b)(ii) of the Act:
 (a) must only be used to extract flavours from vegetable matter; and
 (b) must be essential to the extraction process; and
 (c) must not add more than one percentage point to the strength of alcohol by volume of the beverage.

31‑4.01  Fruit or vegetable wine
 (1) For the purposes of paragraphs 31‑4(b) and 31‑8(1)(c) of the Act, this section specifies requirements for fruit or vegetable wine.
 (2) Ethyl alcohol, from grape spirit or neutral spirit, may be added to fruit or vegetable wine.
 (3) If ethyl alcohol, from grape spirit or neutral spirit, is added to fruit or vegetable wine, the resulting beverage must contain at least 15% by volume of ethyl alcohol.
Note 1: The process of adding ethyl alcohol in this way produces a beverage known as fortified fruit wine or fortified vegetable wine.
Note 2: Fruit or vegetable wine must not contain more than 22% by volume of ethyl alcohol: see paragraph 31‑4(d) of the Act.

31‑6.01  Mead
 (1) For the purposes of paragraphs 31‑6(b) and (c) and 31‑8(1)(e) of the Act, this section specifies requirements for mead.
 (2) Ethyl alcohol, from grape spirit or neutral spirit, may be added to mead only if the resulting beverage contains:
 (a) not less than 15% by volume of ethyl alcohol; and
 (b) not more than 22% by volume of ethyl alcohol.
Note: The process of adding ethyl alcohol in this way produces a beverage known as fortified mead.
 (3) Herbs or spices may be added during or after the production of mead.
 (4) Caramel may be added to mead after the fermentation process is complete.
 (5) Fruit, or a product derived entirely from fruit, may be used in the production of mead only if:
 (a) the fruit or product has not been fermented; and
 (b) the fruit or product is added to the mead before fermentation of the mead; and
 (c) after the addition of the fruit or product, and before fermentation, the mead will contain not less than 14% by volume of honey; and
 (d) after the addition of the fruit or product,