Ukrainian Wine Classification and Standards

I. All grape wines are divided into varietal, made from single grape varieties and blends prepared from a mixture of varieties. In the production of varietal wines can be used no more than 15% of other grapes varieties that belong to the same Botanical species as the grapes, which is the main component of varietal wines.

II. Grape wines are divided into a quiet (not containing an excess of carbonic acid) and containing carbon dioxide.

the composition of still wines are divided into the following groups:

1) table wines are produced without the addition of alcohol:
a) dry, alcohol-free, natural fermentation from 9 to 14% vol. sugar is not more than 0.3 g/100 ml;
b) semi-sweet table containing ethanol natural fermentation from 9 to 12% vol. and non-fermented sugar from 3 to 8 g/100 ml

1. Permitted to release certain types of dry table wines with alcohol content of natural fermentation to 16% vol. upon submission of the Central tasting Commission of the wine industry.
2. Allow the addition of rectified spirit in table dry wines such as sherry for bringing their fortress to 16% vol.

2) fortified wines, the production of which allowed the use of rectified spirit:
a) solid containing alcohol from 17 to 20% vol., including alcohol natural fermentation of at least 3% vol., the sugar content of strong wines can be from 1 to 14 t/100 ml;
b) dessert containing alcohol from 12 to 17% vol., including alcohol natural fermentation of not less than 1.2% vol.
The sugar dessert wines are divided into:

  • sweet dessert containing sugar from 5 to 12 g/100 ml and alcohol from 14 to 16% vol.;
  • sweet containing sugar from 14 to 20 g/100 ml n alcohol from 15 to 17 vol.%;
  • liquor containing sugar from 21 to 35 g/100 ml and alcohol from 12 to 17 vol.%;

3) flavored wines prepared with the use of rectified alcohol, sucrose, as well as infusions of individual parts of various plants according to the special recipe. The alcohol content in flavored wines set from 16 to 18% vol., and sugar from 6 to 16 G/100 ml

III. Quality wines are divided into ordinary, vintage and collectible.

Wine produced without exposure, are called ordinary.
Vintage wine is aged high-quality wines produced in a separate wine regions or districts by special technology. The duration of aging wines:
for dry table – at least 1.5 years, counting from January 1 following the crop year, except Kakhetian wines of the type for which the aging period is not less than 1 year;
for strong and dessert wines – at least 2 years, except for wines made from Muscat grapes, for which the aging period is not less than 1.5 years.
Vintage wines of extremely high quality, which after the expiration of aging in barrels (barrels, tanks) optional stand at least 3 years in the bottle, called the collection.

Wines containing carbon dioxide, are divided into the following groups:
a) carbonation naturally – fermented in sealed pressure vessels.

these wines include the following:
Soviet champagne is a wine made by a special technology by secondary fermentation in bottles, sealed tank or system of tanks) processed sparkling wine obtained from a special white or red grapes and produced white way. Soviet champagne, obtained by secondary fermentation in the bottle and aged not less than 3 years, is called consistent;
– sparkling (Tsimlyansk sparkling Red sparkling nd other wine), obtained by secondary fermentation or dry fortified wine in sealed vessels (bottles, metal tanks) technology approved for each wine;
– natural semi-sweet sparkling (jhaveri, Mtsvane and other wines), prepared by fermentation of grape juice in an airtight tanks under pressure to stop fermentation at a certain stage;

b) sparkling, or carbonated, wine, artificially saturated with carbon dioxide.