In the early 19th century, several European writers wrote about the risk and prevalence of wine fraud. In 1820, German chemist Friedrich Accum noted that wine was one of the commodities most at risk for being fraudulently manipulated and misrepresented. In 1833, the British wine writer Cyrus Redding echoed the alarm over the unchecked operations of these "wine doctors". Eventually the concern over wine fraud grew enough that provisions against the adulteration and misrepresentation of wine was included in British Parliament's Adulteration of Food and Drink Act 1860. Several European governments also enacted legislation defining what exactly constitutes "wine" so as to distinguish authentic winemaking from the workings of these wine counterfeiters. The French government first legally defined wine as the product of fermented grape juice in 1889, followed by the German government in 1892 (later expanded in 1909) and the Italian government in 1904.