Editing Wine (section)

=== Beyond Europe ===
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. 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>