a beverage prepared by means of the fermentation of juices of wild, as well as cultivated, fruits and berries (including cranberries, cowberries, black currants, raspberries, apples, pears, and plums, among others), with addition of water and sugar. Up to 5.5 percent (by volume) of alcohol is produced in the wine as a result of fermentation. Further increase in strength is produced by the addition of distilled ethyl alcohol.