British Columbia Gazette Part II — B.C. Reg. 139/2010
B.C. Reg. 139/2010
British Columbia — Gazette
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Volume 53, No. 11
B.C. Reg. 139/2010
The British Columbia Gazette,
Part II
June 15, 2010
B.C. Reg. 139/2010 , deposited June 14, 2010, pursuant to the AGRI-FOOD CHOICE AND QUALITY ACT [Section 11]. Order in Council 322/2010, approved and ordered June 11, 2010.
On the recommendation of the undersigned, the Lieutenant Governor, by and with the advice and consent of the Executive Council, orders that the Wines of Marked Quality Regulation, B.C. Reg. 79/2005, is amended in accordance with the attached schedule.
— S. THOMSON, Minister of Agriculture and Lands ; I. CHONG, Presiding Member of the Executive Council .
Schedule
Section 1 of the Wines of Marked Quality Regulation, B.C. Reg. 79/2005, is amended in the definition of "grape must" by striking out " crushing " and substituting " crushing or pressing ".
Section 12 (5) is amended by adding the following paragraphs:
(
f) the level of sulphur dioxide in a free state;
(
g) the pH level.
3 Sections 14 (2) and (3) and 33 (1) (
c) are amended by striking out " crushed " and substituting " crushed or pressed ".
Section 18.1 (2) (
b) is repealed and the following substituted:
(
b) May submit, for a fault set out in Column 1 of
Schedule 3,
(
i) an analysis of each chemical compound set out opposite that fault in Column 2 conducted by a laboratory certified or approved by the authority using the method set out opposite the chemical compound in Column 3, or
(ii) in the case of refermentation, an analysis conducted by a laboratory certified or approved by the authority using the method set out opposite that fault in Column
Section 24 is repealed and the following substituted:
Acidification
24 A BC wine of distinction May be acidified by the addition of no more than 4 g/L of food additives in accordance with Part B, Division 16, Table X of the Food and Drug Regulations.
Volatile acidity
24.1
(1) Except for the BC VQA wines set out in subsection (2), the total volatile acidity of a BC wine of distinction, calculated in g/L of acetic acid, must not be more than 1.3 g/L as determined by the Cash Still method of analysis conducted by a laboratory certified or approved by the authority.
(2) The total volatile acidity for the following BC VQA wines must not be more than,
(
a) for Icewine, 2.1 g/L,
(
b) for Vin du Curé wine, 2.1 g/L,
(
c) for Late Harvest wine, 1.5 g/L,
(
d) for Select Late Harvest wine, 1.8 g/L,
(
e) for Special Select Late Harvest wine, 1.8 g/L, and
(
f) for Solera wine, 2.1 g/L.
Section 26 is amended
(
a) by renumbering that
section as
section 26 (1),
(
b) by striking out " In order to use " and substituting " Subject to subsection (2), in order to use ", and
(
c) by adding the following subsection:
(2) For the purposes of subsection (1), a blend of Cabernet Franc and Cabernet Sauvignon is deemed to be one variety of grape if a BC wine of distinction also contains Merlot.
Section 37 is amended
(
a) in subsections (1) and (2) by striking out " a BC wine of distinction " and substituting " a BC wine of distinction or a BC VQA wine ",
(
b) by repealing subsection (3) and substituting the following:
(3) The alcoholic strength by volume of a category of a BC wine of distinction or a BC VQA wine set out in Column 1 of Table 2 in
Schedule 2 must be within the range set out opposite the category in Column 2. ,
(
c) in subsection (4) by striking out " a BC wine of distinction must comply with the level set out in
Schedule 2 " and substituting " a BC wine of distinction or a BC VQA wine must comply with the level set out in Column 2 of Table 1 in
Schedule 2 " , and
(
d) in subsection (5) by striking out " A BC wine of distinction " and substituting " A BC wine of distinction and a BC VQA wine ".
Section 48 is amended
(
a) in subsection (1) (
b) and (
c) by striking out " crushed " and substituting " pressed ", and
(
b) in subsection (2) by striking out " crushing " and substituting " pressing ".
Section 55 is amended by adding the following subsection:
(5) The label for a wine containing a blend of Merlot and one or both of Cabernet Franc and Cabernet Sauvignon
(
a) May use the descriptor "Cabernet Merlot" on the principal display panel, and
(
b) must list elsewhere on the label each grape variety used in the wine.
Schedule 1 is amended in the heading by striking out " for BC Wines of Distinction Categories " and substituting " for BC Wines of Distinction and BC VQA Wines ".
11 Table 1 of
Schedule 2 is amended under the heading " Sparkling Wine " in Column 2 of item 1 by striking out " not more than 15.0 " and substituting " not more than 5.0 ".
12 Table 2 of
Schedule 2 is repealed and the following substituted:
Table 2
Actual Alcohol Limits For BC Wines
of Distinction and BC VQA Wines
Item
Column 1
Category
Column 2
Alcoholic Strength by Volume of Finished Wine
Table wine
not less than 7.0 and not more than 20.0
Late Harvest wine
not less than 7.0 and not more than 20.0
Icewine
not less than 7.0 and not more than 20.0
Vin du Curé wine
not less than 7.0 and not more than 20.0
Blanc de Noirs wine
not less than 7.0 and not more than 20.0
Nouveau wine
not less than 7.0 and not more than 20.0
Sparkling wine
not less than 7.0 and not more than 20.0
Fortified wine
more than 14.9 and not more than 22.9
Liqueur wine
more than 14.9 and not more than 20.0
Schedule 3 is repealed and the following substituted:
Schedule 3
Faults
Item
Column 1
Fault
Column 2
Chemical Compound
Column 3
Method of analysis
Volatile Acidity
acetic acid
determined by Cash Still method or Gas Chromatographic analysis
ethyl acetate
determined by Gas Chromatographic analysis
Sulphur Dioxide
sulphur dioxide
determined by Aspiration method
Refermentation
determined by visual inspection to be unintended fermentation as indicated by active yeast sediment in the bottle and CO 2 levels above the detection limit of 0.12g/100mL
Sulphur defects
hydrogen sulphide
determined by Gas Chromatographic analysis
methyl mercaptan
(methanethiol)
determined by Gas Chromatographic analysis
ethyl mercaptan (ethanethiol)
determined by Gas Chromatographic analysis
dimethyl sulfide
determined by Gas Chromatographic analysis
diethyl sulfide
determined by Gas Chromatographic analysis
diethyl disulfide
determined by Gas Chromatographic analysis
dimethyl disulfide
determined by Gas Chromatographic analysis
carbon disulfide
determined by Gas Chromatographic analysis
methyl thio acetate
determined by Gas Chromatographic analysis
ethyl thio acetate
determined by Gas Chromatographic analysis
Oxidation
E-2 Alkenals:
(E)-2-hepental
determined by Gas Chromatographic analysis
(E)-2-hexenal
determined by Gas Chromatographic analysis
(E)-2-octenal
determined by Gas Chromatographic analysis
(E)-2-nonenal
determined by Gas Chromatographic analysis
methylpropanal
determined by Gas Chromatographic analysis
methional
determined by Gas Chromatographic analysis
phenylacetaldehyde
determined by Gas Chromatographic analysis
acetaldehyde
determined by Gas Chromatographic analysis
Brettanomyces
Red wines:
4-ethylphenol
determined by Gas Chromatographic analysis
4-ethylguaiacol
determined by Gas Chromatographic analysis
White wines:
4-vinylphenol
determined by Gas Chromatographic analysis
4-vinylguaiacol
determined by Gas Chromatographic analysis
Corked
2,4,6-trichloroanisole (TCA)
determined by Gas Chromatographic analysis
Foxy
methyl anthranilate
determined by Gas Chromatographic analysis
Geranium
2-ethoxyhexa-3,5-diene
determined by Gas Chromatographic analysis
2,4-hexadien-1-ol, acetate esters
determined by Gas Chromatographic analysis
Mousiness
2-ethyltetrahydropyridine
determined by Gas Chromatographic analysis
2-acetyltetrahydropyridine
determined by Gas Chromatographic analysis
2-acetylpyrroline
determined by Gas Chromatographic analysis
Butyric
butyric and acetic acid
determined by Gas Chromatographic analysis
acetoin
determined by Gas Chromatographic analysis
acetone
determined by Gas Chromatographic analysis
Lactic/sour
lactic acid
determined by Gas or Liquid Chromatographic analysis
diacetyl
determined by Gas Chromatographic analysis or mass Spectrometry
Medicinal
1:1 mixture 4-vinylguaiacol and 4-ethylphenol
determined by Gas Chromatographic analysis
Earthy Muddy Musty
2-methyl-isoborneol geosmin
determined by Gas Chromatographic analysis
Pedioccus spoilage
diacetyl
determined by Gas Chromatographic analysis
Bitter from bacterial spoilage
acrolein
determined by Liquid Chromatographic analysis
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