Wine fraud

A wine forgery is deemed to exist when a wine has been mislabeled intentionally and fraudulently - in terms of its identity, its ingredients and / or its origin. Affected by this wine fakes are usually the prestigious vineyards of France, Italy and Germany, but also top wineries in the new world of wine. Young vintages are more often counterfeited than mature vintages.

Wrong ingredients may be harmless or dangerous substances. Examples of the former include glycerol, ethanol, sugar, acids, dyes and water. Hazardous materials may be about the sweetness -increasing substances, such as lead (II) acetate, and diethylene glycol or methanol.

History

Wine fakes exist since there is viticulture. Homer writes in the 8th century BC, in addition to the sulfurization via treatment of the wine with spices and perfumed substances, which at that time, however, was not yet considered as a falsification. In his De Agri Cultura Marcus Porcius Cato the Elder already spread about 150 BC instructions for making art wine. Lucius Junius also Moderatus Columella gave in 12 books from farming instructions for the preparation of synthetic wine. Of Palladius the "Opus Agriculturae " is obtained, in which he indicates Recipes for fining. All these works were created in a time when wine making was not or barely regulated, so far, no intent to defraud shall be subject.

What is now regarded by European standards as wine falsification, was in some cases a few decades ago widely established practice, such as the Nasszuckerung by Ludwig Gall. Even today, some techniques in different countries are regulated differently. Three examples of this are the regulations regarding enrichment, acidification / deacidification and sweetening, which are regulated differently today within the EU in different growing zones. Similarly, a series of still customary practices of necessity have arisen or have been originally part of wine fakes. Such was the Trier Viez, now a cider, a former "Vice - wine " from the second infusion of already -squeezed pomace or marc residues. The now fully recognized Barrique technology has to give its origins in the attempt new wines a richer, older taste by the addition of oak chips or the rearrangement in old barrels. Similarly, the Port wine from the practice to add wine during fermentation neutral alcohol, whereby the fermentation process was stopped and the port was significantly longer shelf life, even during long sea voyages originated.

A well-known case of wine forgery was the glycol wine scandal of 1985.

The counterfeiting activities were driven especially in recent years due to drastic rise in exchange and the increased attention to rare wines by means of e-commerce and Internet auctions. The search for bargains and for alternative facilities in the face of low interest rates on the capital market have encouraged Wine Investments by foreign investors - fold. The prestige associated with the wines is also linked to the current owner as a supposed wine connoisseur.

Prestigious wine is forged on a large scale for decades. The American magazine " Wine Spectator " looks with the 2012 uncovered scandal involving the 'merchant' Rudy Kurniawan, called " Dr. Conti " uncovered because of its affinity to the Domaine de la Romanée- Conti, only the tip of the iceberg.

Development, distribution and extent

The Handelsblatt estimates that even an average of eleven percent annual return can be achieved with original Bordeaux wines. Related products are frequently counterfeited in countries where there is only scant or no wine control. The controls in the wine sector are governed by Regulation (EC ) No 2729/ 2000 of 14 December 2000.

Particularly at risk are counterfeit wines with high image and / or price. In rich countries, are forgeries of expensive new so-called lifestyle wines most often. The discovery of a forgery is relatively unlikely. Time of purchase and consumption rise time are often far apart, so that counterfeiters usually have again assumed a new identity. Doubts about the authenticity usually come only when the wine is in the glass. The wine tastes much too young in comparison with the vintage stated on the label. In order to issue a court usable Certificate of Authenticity is needed for the assessment years of experience, comprehensive capabilities organoleptic and / or analysis by an isotope study in comparison with the official EU wine database. A difficulty in the analysis is the impact of improper storage. In poor storage, possibly identified by the level of the bottle, the contents can be corrupted.

Production

As one of the main causes for the increased incidence of wine copies shall improving technical possibilities for forging. Ignorance, high prices for Noble wines and a lack of own expertise cause the consumer, often in developing and emerging countries to organize the products outside the standard supply system. The counterfeiting of food is a lucrative business, as the demand is high and the production costs are low. The production of counterfeit requires only simple infrastructure and thus can take place for example in ordinary households or in backyards and garages.

In many countries, the manufacturer of fakes go a little risk, since there punishments according to law - if any - are small. Provisions for inspection of wines are rare and often pronounced only in the Herstellländern. Therefore forgeries are most often placed on the market in countries without a dedicated wine control.

Role of the Internet

In industrialized countries, counterfeit wines are offered and sold primarily through the Internet. The online shipping trade of wines booming. Scammers are here, however, difficult to distinguish from reputable sellers. Because the turnover rate the sellers often do not know themselves that they had a fake.

Hazards for the consumers

In the best case, the regular consumption of counterfeit wines does not impair or only to a lack of emotional benefits. It is also possible unexpected side effects, allergic reactions, or a decline in health occur. In the worst case, wine forgeries can even lead to blindness and possibly death. Lead (II ) acetate, known as sugar of lead was used in spite of its toxicity to the 19th century as a sugar substitute ( defrutum ) - especially wine was sweetened with it.