The first step is to get high quality apples. As M. Bergeron say: “We need high quality apples to make high quality juice…”

We use Mc Intosh apples and press them to obtain the juice.  

We clarified and filter the juice before cooling it down between 0 to 4 ⁰C.

After that we are ready to carbonate it. We add CO₂ and bottle it in line.  

After capping, the bottles are pasteurized to eliminate risk of fermentation and alteration

of the juice. That way, there’s no preservative and chemical added.

The two ingredients are apple juice and carbon dioxide.  

The labelling, coding and boxing steps are the last one. That way, we can trace each bottle that we produce. 

Conscientious about the product quality control, Les Moûts de P.O.M. inc. works with the CFIA (Canadian Food Inspection Agency )www.inspection.gc.ca and was the first establishment to be accredited as a sparkling apple juice producer.

Today, the business is working on the HACCP accreditation for their new facilities.