THE APPLE ICE WINE THAT MAKES HISTORY!

Inspired by the technique used to make ice wine and by our very particular climate, apple ice wine was born out of the Québec terroir, which has the extreme cold winter temperatures needed to produce the concentration of sugars for its creation.

La Face Cachée de la Pomme makes apple ice wine using two natural processes that they contribute to developed—cryoconcentration and cryoextraction.

Seeking a reserved designation for Québec apple ice wines

In cooperation with Les Cidriculteurs artisans du Québec, La Face Cachée de la Pomme is currently working with the government to develop a reserved designation for Québec apple ice wine. Recently, François Pouliot presented a bill before a parliamentary committee, which tabled it. As part of this draft bill, a seal of certification has been designed to identify those products which have met Québec’s apple ice wine definition and specific standards. This legislation will regulate apple ice wine production and protect this home-grown Québec know-how.

Definition and specific standards

“Ice cider” is a beverage produced through the alcoholic fermentation of the juice of pressed frozen apples. This juice should have a natural sugar concentration of at least 30 Brix before fermentation and a residual sugar content of at least 130 grams per liter after fermentation. Finally, its alcohol content must be greater than 7% and less than 13% per volume.

Ice cider must also meet the following standards:

1. No chaptalization (added sugar)
2. No added alcohol
3. No artificial freezing of the apples, juice, or must
4. Artificial cooling (-4°C) permitted for malic precipitation
5. No artificial flavors or colors
6. No sugar concentration by any method other than natural cold
7. No use of commercial apple juice concentrate of any origin whatsoever
8. An organoleptic profile determined by a producer trade association
9. Ice cider producers cultivate their own apples
10. Pressing, development, and bottling at the producer’s facility