Fortified wines in Russia: selected social and health-related aspects

Abstract

Fortified wines with alcohol concentration 16-20 % were massively produced and sold in the former Soviet Union till the anti-alcohol campaign (1985-1989). The wines were largely natural products manufactured from grapes or fruit by fermentation with addition of spirit distilled from grain or potatoes. Parties with female participation often preferred dessert (fortified up to 14-16 %) or sparkling wines, which were inexpensive and often good quality. Analogues of many internationally known wines and spirits have been produced. Port wine has been especially popular. The production in a technically correct manner turned out to be expensive after the transition to the market economy; the consumption of wine is less widespread these days. The problem waits for solution: under which names and labels the imitations can be legally produced and sold. In the author’s opinion, it would be preferable to preserve some popular names such as Crimean Madera because consumers are accustomed to them. Champagne-type wines could be named Sekt, Brut, or sparkling wine, Port-type wines - Ruby or Tawny, or be numbered (for example, Port wine 33 or 72) as they were in the former Soviet Union; these names can be used under the condition of adherence to the original formula. In regard to future research, poor quality alcohol, that is, illicit spirits and potentially toxic substances are of importance. Addition of alcohol from non-edible sources (cellulosic or synthetic) to beverages should be prohibited or, at least, its presence must be indicated on the labels.

Keywords

• Alcohol drinking
• alcohol toxicity
• alcohol policies
• wine
• Russia