Wine Warning: You are not logged in. Your IP address will be publicly visible if you make any edits. If you log in or create an account, your edits will be attributed to your username, along with other benefits.Anti-spam check. Do not fill this in! === Beyond Europe === [[New World wines]]—those made outside the traditional wine regions of Europe—are usually classified by grape rather than by ''terroir'' or region of origin, although there have been unofficial attempts to classify them by quality.<ref>{{cite web |url=http://www.nicks.com.au/Index.aspx?link_id=76.907 |title=Towards an Australian Wine Classification |last=Chlebnikowski |first=Simon |author2=Alex Chlebnikowski |access-date=26 June 2008 |publisher=Nicks Wine Merchants |url-status=dead |archive-url=https://web.archive.org/web/20080504155940/http://www.nicks.com.au/Index.aspx?link_id=76.907 |archive-date=4 May 2008 }}</ref><ref>{{cite web |url=http://www.camwheeler.com/wine/2005/langtons-australian-wine-classification-iv/ |title=Langton's Australian Wine Classification IV |access-date=26 June 2008 |date=27 July 2007 |archive-date=27 December 2014 |archive-url=https://web.archive.org/web/20141227135931/http://www.camwheeler.com/wine/2005/langtons-australian-wine-classification-iv/ |url-status=live }}</ref>{{update inline|date=February 2020}} According to Canadian Food and Drug Regulations, wine in Canada is an alcoholic drink that is produced by the complete or partial alcoholic fermentation of fresh grapes, grape must, products derived solely from fresh grapes, or any combination of them. There are many materials added during the course of the manufacture, such as yeast, concentrated grape juice, [[dextrose]], [[fructose]], [[glucose]] or glucose solids, [[inverted sugar syrup|invert sugar]], sugar, or aqueous solutions. [[Calcium sulphate]] in such quantity that the content of soluble sulphates in the finished wine shall not exceed 0.2 percent weight by volume calculated as potassium sulphate. [[Calcium carbonate]] in such quantity that the content of [[tartaric acid]] in the finished wine shall not be less than 0.15 percent weight by volume. Also, [[sulphurous acid]], including salts thereof, in such quantity that its content in the finished wine shall not exceed 70 parts per million in the free state, or 350 parts per million in the combined state, calculated as sulphur dioxide. Caramel, [[amylase]] and [[pectinase]] at a maximum level of use consistent with good manufacturing practice. Brandy, fruit spirit or alcohol derived from the alcoholic fermentation of a food source distilled to not less than 94 percent alcohol by volume.{{clarify|seems not to be a complete sentence|date=May 2019}} Prior to final filtration may be treated with a strongly acid cation exchange resin in the sodium ion form, or a weakly basic anion exchange resin in the hydroxyl ion form.<ref>{{cite web|url=http://laws.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-31.html#h-62|title=Consolidated federal laws of canada, Food and Drug Regulations|last=Branch|first=Legislative Services|website=laws.justice.gc.ca|language=en|access-date=2017-07-19|archive-date=17 July 2017|archive-url=https://web.archive.org/web/20170717042107/http://laws.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-31.html#h-62|url-status=live}}</ref> Summary: Please note that all contributions to Christianpedia may be edited, altered, or removed by other contributors. If you do not want your writing to be edited mercilessly, then do not submit it here. You are also promising us that you wrote this yourself, or copied it from a public domain or similar free resource (see Christianpedia:Copyrights for details). Do not submit copyrighted work without permission! Cancel Editing help (opens in new window) Discuss this page