Green wine: description and photo. Distinctive features of green wine Green wine name

Green wine has been known since ancient times. The first mentions of it date back to the 1st century BC. However, it is still considered a curiosity in many countries.

There are so many myths and misconceptions associated with no other alcoholic beverage.

For centuries, green wine has been produced in the only place on the planet - in the valley of the Douro and Minha rivers (north-west of Portugal):

• This area is called Vinho Verde, that is, translated into Russian - "Green Wine".
• Here this drink is considered a “specialty” and pride of local winemakers, and its daily use has long become a national tradition.
• Other countries (mainly England, Germany and Sweden) are supplied with more restrained and softer varieties of Vinho Verde.

Actually, green wine is white, yellow, burgundy or pink with light straw tints.

Reference! Its unusual name does not imply the color of the drink, but a very short aging period. This wine is ready to drink one year after the grape harvest. The British call it "new wine" (new, young wine), and this name better reflects its characteristics.

Vinho Verde is a young semi-sparkling wine with a low sugar content (from 4 to 30 g per liter) and alcohol (no more than 9-13%). For a long time it was carbonated in a natural way (as a result of fermentation).

This often clouded the beverage and significantly increased the cost of making it. Nowadays, producers artificially enrich wine with carbon dioxide, which gives it a light sparkling wine. There is often a slight sediment at the bottom of the bottle.

Green wine tastes like champagne, but due to the lower gas content, it feels softer and softer:

• Fruit and floral shades are more pronounced in it, but the aftertaste is slightly sour and tart.
• Vinho Verde can be made from any grape variety, and each of them affects the characteristics of the bouquet. This should be taken into account when choosing a drink.
• So, green wine is not only dry, but also semi-sweet (if sweet grapes are used).
• Usually the white grapes Arinto, Azal, Loureira, Abessa and other highly acidic varieties are chosen for its production.

Reference! It is believed that young Vinho Verde not only refreshes and tones the body well, but also has a beneficial effect on digestion.

It is produced mainly in bottles of the original shape (authentic tall "flutes" made of bluish opaque glass). It is these bottles that allow you to competently store this drink, correctly reflecting the light and helping the wine to ripen and develop.

Particularly noteworthy is the fact that Vinho verde being an important part of Portuguese culture, it is still made using traditional methods. It is a natural product made from selected grapes without artificial additives. The cost of the drink is relatively low, and this makes the production of counterfeits unprofitable.

Portuguese wines, including green wine, are described in the video:

How to use?

Over time, Vinho Verde does not get better, it is recommended to use it as early as possible. Before buying, you need to clarify the date of manufacture. It is better to refuse to purchase green wine that has stood on the store shelf for too long. Its quality and taste can be disappointing. It is customary to buy and use Verde within the first year after blockage.

In an open bottle, Vinho Verde fizzles out after a few hours, losing its unique taste and aroma. You need to drink it not only fresh, but also chilled to 8-10 degrees.

What to use with:

1. This sour drink goes well with white meats, cheeses and seafood.
2. It will be a wonderful addition to light snacks, sushi and salads with savory sauces.

In its homeland, Verde is considered a refreshing drink, perfectly refreshing and quenching thirst.

This summer wine is a good choice for picnics and out-of-town walks in hot weather. It often serves as an exotic substitute for champagne, emphasizing the uniqueness of any event.

There are wine glasses for green varieties unusual shape(usually wider).

In them, the drink reveals its tropical bouquet better and looks more spectacular.(a pale pink or creamy foam appears, the flavors become deeper and more complex).

In Portugal, such glasses are being replaced by porcelain bowls (malgas), which are traditionally used only for green wine.

Popular varieties

Verde varieties are divided into red and white. All of them have a short holding time and are made from different types Portuguese grapes. It has a sour taste and an extremely late ripening period (this is where the tradition came from - to produce wine from slightly unripe raw materials).

Nowadays there are twice as many white varieties produced as red varieties, and they are more common. The most popular are:

• Trajadura,
• Azal,
• Avesso,
• Loureiro.

These wines are characterized by a weightless, delicately balanced bouquet with sparkling citrus notes.

They taste quite exotic, but very soft and harmonious.

While the red varieties are so tough, tart and thick that they are in demand only in their homeland. The most common ones are:

• Vinhão,
• Burrasal (Burracal).

The exception is varietal wines from Alvarinho. They come from the same area (therefore they are often labeled "Vinho Verde"), but are classified as mature wines. Alvarinhas have completely different qualities, undergo a thorough aging and only get better over the years. Their cost is usually 8-10 times higher than that of a real Verde.

The best varieties of Verde are Palacio da Brejoeira and Muros de Melgaco.

Price in stores

You can buy green wine in any large specialized markets and online stores (Wine Butik, Diamond, Vinnaya Gramota, simplewine.ru).

In Russia, its choice is not too large, but in great demand are:

1. Toucas Vinho Verde DOC (Tokash DOK), white semi-dry - from 564 to 580 rubles.
2. "Azul Portugal" Vinho Verde (Azul Portugal), white dry - from 583 to 590 rubles.
3. Santola DOC Vinho Verde (Santola DOC), white semi-dry - from 609 to 647 rubles.
4. Gazela (Gazela), white semi-dry - from 640 to 746 rubles.
5. Quinta do Portal Trevo Branco (Quinta do Portal Trevo Branco), white dry - from 702 to 755 rub.
6. Anselmo Mendes Muros Antigos Alvarinho (Alvarinho Muros Antigos), white semi-dry - from 1286 to 1399 rub.
7. "Casal Garcia" Branco ("Casal Garcia" White), semi-dry - from 650 to 1038 rubles.

Attention! Connoisseurs of Vinho Verde prefer to purchase it in Portuguese online stores. The selection there is incomparably greater, and the wines presented are always younger. The average cost of Vinho Verde fluctuates there from 2 to 4 €.

Watch a video in which a professional sommelier explains how to choose the right wine in a store:

There is a misconception that green wines are a low-quality product made from unripe grapes, and therefore do not deserve the attention of true connoisseurs. For this reason, many manufacturers do not use the Vinho Verde label in their names. It is replaced by the indication of the region (Vinho Regional do Minho - Regional Wine from Minho).

However, regardless of the name, Verde will always be an interesting alternative to the usual mature wines.

Wine is one of the oldest drinks known to mankind, rightfully being a sign of the existence of civilization. Winemakers different countries For a long time they have been fighting for sales markets and recognition of connoisseurs of this noble drink. Already familiar to the average consumer is a wide selection of white, red, rosé and other types of wines presented in specialized stores.

But in last years In addition to the usual varieties, the green espiral wine, produced in Portugal, began to appear and gain popularity. In this article we will try to dispel the myths surrounding these opinions and give an answer to the question - what color is “green wine”?

History of the origin of green wine

The very name Vino Verde, which means "green wine", is only the name of the territory in the northern part of Portugal. Some wine lovers believe that green sparkling wine is made from unripe grapes, others that the name of this wine is associated with the color of the landscapes in the wine-growing region of Portugal.

The first mention of green wine dates back to the 12th century. Since the homeland of this wine is the Portuguese northern region, namely the valleys between Douro and Minho, the harvest from local vineyards is sometimes delayed until October. This is due to the peculiarities weather conditions this area, namely - a cooler and more humid climate. This means that there is some truth in the popular opinion that “green wine” means made from raw materials with a high percentage of acidity.

The name "green" in this case does not mean color at all, but rather young unripe wine. Thanks to this feature, such low-alcohol sparkling wines with a characteristic sour taste are allocated to a separate class, which makes up a significant part of the export of alcoholic beverages in Portugal and several times exceeds the volume of exported red wines.

The raw materials used to make green wine must meet many parameters:

• the air quality in the area where the grapes grow;
• the degree of maturity of the bunches;
• ambient temperature.

Producers regions

Green Wine Portugal

Portuguese green wine in most restaurants in this country is included in the wine lists of establishments as a separate category of wines. Thus, restaurateurs try to ensure that these wines do not get lost among the rest (red or white) and attract the attention of visitors. There is an opinion that it is thanks to green wines that Portugal has long held the palm among the countries-exporters of wine products in the world markets.

In Portugal, green wine is also used for:

• getting vinegar;
• wine alcohol;
• traditional strong national drink called "Bagaseira".

Green wine Georgia

Green wines produced in Georgia are very popular among lovers of this drink, but unlike Portuguese ones, Georgian green wine has a really yellow-greenish tint. This is a mature wine with characteristic flavors.

The wine is light and fresh, but it is very important to serve the drink chilled. The peculiarity of wine is that it does not improve over time, therefore it is not stored for a long time and is used new.

Features of green wine production technology

The first important process in the technology of making green wine is the timely collection of grapes. The challenge is to allow the grapes to reach the desired degree of ripeness, but at the same time to have time to pick the grapes before the rainy season, since the moisture content of the raw material is very important.

In addition, winemakers are very careful to ensure that no infection gets into the harvested grapes, therefore, only berries with an intact skin are used for making wine. Places where wine is prepared, as a rule, are protected from strong odors so that the prepared drink does not absorb them and does not change its unique subtle aroma.

Fermentation of grape juice takes place in two stages. Moreover, after the end of the second, a little carbon dioxide remains in the wine, which remains in it even after bottling. It is its presence that gives the wine a little sparkling.

Some green wine producers prefer to simply add carbon dioxide to their wine in order to prevent uncontrolled fermentation processes when the ambient temperature rises, which lead to clouding of the drink and the appearance of sediment in the wine.

Green wines have a special light taste and low alcohol content.

Taste and bouquet

Green wines have a special light taste and low alcohol content. These wines are good thirst quenchers and differ from others in their pleasant fruity taste. They are recommended to be consumed throughout the year from the time of production, since green wine loses its taste during long-term storage.

In green wines sweetness and acidity are harmoniously combined, and a light tingling of young wine enhances the feeling of coolness and freshness.

What is green wine served with

Green wine, with a light taste and aroma, goes well with:

• with seafood;
• light salads;
• white meat - chicken or turkey.

Often, to emphasize and complement the spicy taste of soft or semi-soft cheeses, they are also served with slightly chilled (up to 8-10 degrees) green wine. They drink green wine even in the evening, because in the morning after drinking it, they usually do not suffer from headaches.

(DOC) Portugal within the Minho region (IGP Minho) in the northwest of the country. It is famous for its light white and pink low-alcohol wines with a noticeable residual carbon dioxide.

The main white varieties are: Arinto, Loureiro, Trajadura, Alvarinho aka albariño.

Reds: Azal Tinto, Vinhão, Espadeiro

The first thing to understand about Vinho Verde ("Green Wine" in literal translation) is that it's not about the color of the drink, but about the tradition of drinking it young. And this also applies to the local red (by the way, quite sharp).

It is noteworthy that the color of the white "green wine" is just yellowish, even in the one that is just made. And this is another sign that you need to drink it immediately. The dumbest thing to do with Vinho Verde of any color is to leave it for next year.

It should be noted that this does not apply to all green wines, since Vinho Verde is not a type of wine, but a region. But the lion's share of this region's exports is represented by wines of this particular style. Exceptions are discussed below.

Features of Green Wine

A distinctive feature of "green wine" is its light sparkling, which is traditionally formed in local wines during the so-called malolactic fermentation, usually taking place in the final phase of alcoholic fermentation. For Vinho Verde, this has become a trademark.

However, most modern winemakers prefer to interrupt the fermentation with sulfur dioxide before malolactic begins, and then add carbon dioxide on their own before bottling. They explain this by the fact that this way the bouquet and freshness of the "green" wine is better preserved. And carbon dioxide is a tribute to the style of the region.

White Vinho Verde is characterized by a very fresh taste and a vigorous citrus-floral bouquet. The fortress fluctuates around 10%. These qualities make it the perfect summer wine.

Red Vinho Verde can discourage the lover of traditional European fine wines with its wild character, reminiscent of homemade wine products. However, the region does not place an export stake on it, and it is not often found on shelves abroad.

Grape varieties

For red and white wines, the DOC Vinho Verde laws establish lists of "permitted" and "recommended" varieties.

Of course, there are more allowed ones. In practice, each of the nine sub-regions of Vinho Verde specializes in some of their favorites. For example, Monção - on white wines from Alvarino (albariño), Amarante - on red wines from Vignau.

Winemaking in the region

Green is not only wine here. The landscape of most of Minho is covered with lush greenery. And vines grow in almost every yard. The average farm size does not exceed a couple of hectares. But the iconic distinguishing feature of Vinho Verde vineyards is not their modest size, but a non-trivial vertical orientation. The density of agricultural plantings here is such that many growers lead their vines from the bottom up along tall pergolas and even over telegraph poles and trees.

The famous river Douro (Spanish Duero) crosses the southern part of the Minho region in the last section of its long way from Spanish Castile and León. The most famous wine of the country, Port wine, is delivered from the Douro vineyards to the ports of the city of Porto along its waters. And it is impossible to imagine wines as different in style as Port and Vinho Verde.

The historic province of Minho roughly coincides with the Vinho Verde wine-growing area, which starts from the river of the same name (Minho), which separates the north of Portugal from Spain, and then extends south to the city of Porto.

Vinho Verde is Portugal's most prolific DOC (appellation). At the same time, it is perhaps the most difficult one for winemaking.

Unlike many other regions of the country, it is not protected by mountain ranges. The close proximity of the Atlantic creates a moderately cool, humid climate, which, on the one hand, contributes to high yields (significantly higher than in neighboring Transmontano, for example); on the other hand, constant humidity and high rainfall mean permanent risks of fungal infections on the vines and difficulties in ripening grapes.

The custom of leading the vines from the bottom up - along ropes, wires, pergolas, posts and trees - is associated with the solution of two problems. First, ensure the grapes are well ventilated to reduce the risk of rotting. Secondly, save space downstairs for growing other crops.

On most family estates, the vines are still led in this traditional manner. But large modern farms still practice the habitual low vine management, which provides better illumination and more confident ripening of the berries.

The "green wine" region is divided into 9 sub-zones, the names of which are associated with cities or rivers:

1. Monção
2. Cávado
3. Basto
4. Sousa
5. Amarante
6. Paiva
7. Baião

It is difficult to talk about the overall quality of the region's wines, because there are a lot of vineyards, the soil type is not uniform, and the level of producers can be very different.

The best green wines

Vineyards in the vicinity of the city of Monção on the Spanish border are considered to be the best terroirs of Vinho Verde. The wine from here stands out from the rest of the sub-zones not only for its bouquet, but also for its quality in general. The style of local wine is not always similar to the main playful "export" style of the Vinho Verde region.

The yield here is lower than in the areas near the coast, and therefore the wine is more full-bodied. Wine from Monsau is the only exception to the generally accepted alcohol limit of 11.5% and sometimes reaches 13%. The choice of variety usually falls on Alvarina, which is typical for the nearby Spanish territory.

This alcoholic drink comes from Portugal (in Latin - Vinho Verde). The country is the only producer of these products, so green wine serves as a kind of visiting card of the Western European power. The berry variety is not a priority for such alcohol, and the shades are varied. A glass of this light wine will be an unexpected and wonderful decoration of the festive table.

Origin

It is not known for certain when this concept appeared in Portugal. At the same time, there are references to green wine that date back to the first century BC. The earliest surviving written evidence belongs to the hand of Seneca (Roman philosopher). Other discovered sources say that monks belonging to different Catholic orders actively developed winemaking.

For the first time, the production of green wine was taxed in 1172 by decree of the then Portuguese monarch Afonso Henriques. The population density at that time was quite high and the peasants used the land economically, trying to grow more vegetables, such as potatoes.

The vine was located just around the perimeter of the land, acting, including as a fence. Badlands were given to noble berries. Often grapes were planted next to big tree, which later turned out to be entangled in a vine. Nevertheless, the harvest was abundant. However, the berries themselves lost a lot in terms of quality. Despite this, winemaking quickly became a lucrative business for many. And the first alcohol that Portugal exported to England, as well as Germany, was just the described wine.

Etymology of the name

The drink owes its name to a couple of regions of its homeland, which is located in the northwestern part of the country. These are the two oldest provinces called Minhu and Douro Litoral. The raw material for green wine grows on the slopes of the valleys. V total the area where this drink is produced is currently limited to 21,000 hectares.

True color

This Portuguese wine remains green only by name. In fact, alcohol has completely different shades. The name translates as "youth" and means a little exposure. In reality, the color is red, white, and also pink. There are also lemon or straw shades.

In the vessel, the wine appears green, but only because of the color of the container (bluish glass). Shades differ depending on the grape varieties, as well as due to the use of certain technologies in the production. Reds, as a rule, have a dense crimson color and not everyone likes to taste, because they have a pronounced astringency and a certain rigidity. The broad masses of consumers prefer pink or white sparkling, in which such features are excluded.

Modern production technologies

When growing berries for green wine, pegs are used, to which the vine is attached in a special way. The grapes are on some elevation and do not twist along the ground. The shade and a certain coolness relieve the fruits of excessive sweetness and create sourness. Unripe berries do not have a pronounced aroma, and the sugar content increases over time. During the harvest period, mechanically damaged fruits with any defects are excluded from the harvest.

Wineries try to locate in places with low humidity and clean air... The technology is similar to that used in the production of sparkling drinks. Therefore, the taste of green wine is similar to champagne. Carbon dioxide is produced by natural fermentation. This method often makes alcohol cloudy, which is why many winemakers use artificial carbonation. The strength of such alcohol is 9-13%.

Some producers are confused by the similar name of the wine, as it misleads buyers. The latter suggest that the drink is made from not the most ripe grapes. For this reason, other (alternative) names are assigned to such wines. It happens that varietal alcohol from Alvarinho is confused with green wine. It is easy to distinguish them. The price of green is five times lower and it is drunk exclusively in the first twelve months after bottling.

Correct consumption

Green wines easily cope with thirst and have a pronounced fruity taste. They go well with salads and white meat delicacies. Seafood snacks are also welcome. These drinks are drunk chilled. Serving temperature is 10 degrees Celsius. It is impossible to store such wines for a long time. Opened and completely drunk on the same day.

The liquid was used exclusively for medicinal purposes, as the Koran prohibits the use of alcohol. In Europe, the first distillation of an alcohol-containing liquid was done by the Italian alchemist monk Valentius.

Vodka in Russia

Vodka and Mendeleev

It became fashionable to mention the work of DI Mendeleev, who on January 31, 1865 defended his doctoral dissertation "On the combination of alcohol with water", devoted to the theory of solutions based on studies of an aqueous solution of alcohol. This work was part of Mendeleev's research on the theory of solutions, similar works he carried out with respect to sulfuric acid and other substances. There are differing opinions on the implications of this dissertation. Some argue that in this dissertation, D.I. According to authoritative information from the Museum of the History of Vodka in Moscow, Mendeleev was not looking for the ideal strength of vodka. To create alcohol-containing solutions, he used the method of mixing by weight, while usually vodka (25-60 °) was obtained by mixing by volume. At that time, the "standard" was considered a fortress of 38.3 ° (half-bar), but this number was rounded up to 40 ° to simplify the calculation of alcohol tax. According to I.S.Dmitriev, director of the D.I.Mendeleev museum-archive at Leningrad State University, Mendeleev was not at all interested in the concentration of alcoholic solutions characteristic of vodka and did not try to determine the optimal strength of vodka. The data on this range of concentrations in his dissertation were taken from the earlier work of the English chemist J. Gilpin. Mendeleev himself studied solutions of higher concentrations. He also did not find any special physicochemical properties in ethanol solutions with this concentration and did not separate them separately. Moreover, Mendeleev did not drink vodka, but preferred dry wine. His statement about vodka as a source of funds for the state treasury is known: “Is it really, our situation is such that in a tavern, public or private, one should see salvation for the economic life of the people, that is, Russia, and in vodka, and in how to consume it to look for an outcome to improve the current state of affairs of the people and state? "

The emergence of 40-degree vodka

From the report of I.V. Stalin at the XIV Congress of the CPSU (b)

“By the way, a few words about one of the sources of the reserve - about vodka, our Russian vodka. There are people who think that you can build socialism with white gloves. This is a gross mistake, comrades. If we do not have loans, if we are poor in capital and if, in addition, we cannot go into bondage to Western European capitalists, we cannot accept the enslaving conditions that they offer us and which we rejected, then one thing remains: to look for sources in other areas. It's still better than enslavement. Here you have to choose between bondage and vodka, and people who think that it is possible to build socialism in white gloves are cruelly mistaken. "

Recent vodka production

Conveyor for bottling vodka

Russian export and import of vodka for several past years according to the Federal State Statistics Service, million dollars:

Production and quality of vodka

Production technology

Vodka is obtained by diluting ethanol with purified water. In some cases, certain additives are introduced into vodka, then the finished product is poured and sealed, labeled.

Quality control

Quality and safety control is carried out by chromatographic method, as well as by tasting.

"Taste of vodka"

Alcoholic (including vodka) culture is the main source of Russian supermortality. Distilled spirits can quickly reach dangerously high blood alcohol concentrations and pose a disproportionately greater immediate threat to human life and health than millennials of weak drinks such as beer and wine.

In countries where wine or beer is the most popular beverage, even high levels of alcohol consumption are not accompanied by disastrous consequences. This is evidenced by the experience of not only France, Portugal, Germany, Austria, but also the post-socialist Czech Republic, Poland, Armenia, Georgia. But in all countries of the alcoholic belt without exception, there is a very difficult complex of alcohol problems: supermortality, leading to the extinction of the nation, degradation of the social environment, growth of the prison population, etc.

A one-time intake of 400 grams of ethyl alcohol is a lethal dose for the average person (the probability of death is 30-50%, but strongly depends on the degree of "training"). Drink in a short time lethal dose in the form of a liter of vodka or moonshine is quite possible, but in the form of 4 liters of wine - extremely difficult, in the form of a bucket of beer - almost unrealistic. This also applies to smaller amounts of alcohol. Half a liter of vodka or moonshine is a rather dangerous dose that can lead to stroke, cardiac arrest, death from injury, and the consequences of inappropriate behavior. On the other hand, a dose of half a liter of vodka taken within 2-3 hours by a tolerant or "trained" person, especially if there is a plentiful snack (preferably hot), can moderately affect the quality of thought processes, that is alcoholic intoxication in such a person it is expressed in easy form... The daily dose tolerated without serious consequences for the body (according to the experience of long celebrations, weddings, fishing trips) for individual consumers may exceed 1.2 liters. However, frequent, sometimes daily, consumption of vodka in large quantities inevitably leads to diseases. internal organs(cirrhosis of the liver). Initially, deep damage to the body manifests itself in the form of a hangover syndrome. Among the most common reasons death of an alcoholic - heart attack, stroke, cirrhosis of the liver.

The notion that highly refined vodka is less likely to cause hangovers than the equivalent amount of unrefined alcohol in pure alcohol is a scientifically unfounded misconception.

Vodka museums

• In 2008, in Amsterdam, on the central tourist street Damrak, the Vodka Museum was opened
• There is a Museum of the History of Vodka in Moscow, which until October 2006 was located in St. Petersburg; in 2008, after reconstruction, an updated exposition called the Museum of Russian Vodka was opened in St. Petersburg

Varieties of vodka

Other

• In 1977, Poland claimed its rights to invent vodka and therefore to exclusively use the term for its vodka products. William Pokhlebkin, who was consulted, managed to prove that vodka appeared in Poland even earlier than it was claimed, but in Russia it was 100 years earlier than in Poland. As a result, international arbitration rejected Poland's claims.
• In modern French, a double spelling of the word "vodka" is noticed: wodka- for Polish and vodka- for Russian.
• The calorie content of vodka is 235 kcal per 100 grams.
• From August to November 2004, an illegal "water pipeline" operated on the border between Estonia and Russia.
• There is a reasonable version of the origin of vodka (moonshine) from the Vyatka land, which was an independent territory until 1459. Local residents, Votyaki, were famous for their artisanal haulage of cheap, tasteless mash made from food waste, into a drink called "kumyshka" (from the similarity of the dull appearance of this weak moonshine with kumys). It was prepared (of course, for ritual practice) with the help of three ordinary vessels (cauldron, basin and dish), nested in each other. Similar accessories of a home distillery are listed in the 1574 will of a wealthy Vyatka resident. There is other evidence in favor of such a hypothesis, it was even at one time generally recognized, but after the work of Pokhlebkin (by the way, it was already outdated for a long time) it was forgotten.

Computer games

see also

Notes (edit)

External links

• "Vodka on the fronts of the Great Patriotic War" (from the book: Yu. Veremeev, "Anatomy of the Army")

Literature

• Pokhlebkin V.V. The history of vodka. ISBN 5-227-00582-6
• Dmitriev I. S. National legend: was D. I. Mendeleev the creator of the Russian "monopoly" vodka? // Questions of the history of natural science and technology, No. 2, 1999
• Bondarenko LB From the history of Russian alcohol measurement. // Questions of the history of natural science and technology, No. 2, 1999
• GOST R 52190-2003. Vodka and alcoholic beverages. Terms and Definitions.
• GOST R 52192-2003. Alcoholic beverages. General technical conditions.
• GOST R 52194-2003. Vodkas and vodkas are special. Alcoholic beverages. Packaging, labeling, transportation and storage.