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State test number

official certification number (GB)

State test number Mandatory sensory and analytical testing for quality wines respectively. Pädikatsweine in Austria (for the two quality levels Wine and country wine this is not necessary). The state test number, which is printed on the label must be mentioned. The procedure was discovered in Austria in 1987 as one of the measures on the 1985 wine scandal introduced where by some producers simple wines by forbidden addition of the antifreeze glycol to supposedly high quality wines with high sweetness have been falsified.

The state test number must be on the label be cited. This can be used by the test center, manufacturer and vintage trace back clearly and unequivocally. The wine may not be changed from the beginning of the application until the end of the procedure and from the time of the grant. A following is particularly prohibited blend. deacidification. beautiful and sugaring, Only maintenance measures such as sulphurize, Addition of ascorbic acid and metatartaric, Changes in the carbon dioxide content as well filtration,

inspection

The "Federal Office for Viticulture in Eisenstadt" (Burgenland) is authorized to give the test number for all Austrian quality and quality wines by notification, as well as to carry out all procedures for issuing. Applications must be made to this office in Eisenstadt or to the branch offices, or to the Federal College of Viticulture and Fruit Growing in Klosterneuburg (Lower Austria) can be submitted using the form. The place of storage of the wine, the type of wine (color, blend. vintage, Crowd, local origin. Quality wine-grape variety Quality level Mostgewicht and any that have occurred enrich ), as well as information about the intended wine name, the storage and, in the case of quality wines, the most batch numbers and partial quantities. Wine tasting in the form of bottles must be included in the application. The submitted wines are analyzed analytically in accordance with the wine law and sensory tested by experienced tasters.

analytical and sensory testing

The analytical testing by means of standardized procedures alcohol content (available, total), sugar-free extract (see under total extract ) reducing sugar (see below residual sugar and sugar content ) titratable acid (Total acid), free sulphurous acid, total sulphurous acid (free and bound) and relativ density, such as carbon dioxide pressure at sparkling wine and Perlwein,

The sensory testing is carried out by 6 tasters in food booths with visual contact to the food manager. You will find out about the vintage, the vine, the wine region and the quality category ( quality wine respectively. Prädikatswein Level informed. Information about cellar measures is not given. The question is whether the wine sorts-. territorial and year goose typical and is free from errors. It is rated with a YES or a NO (no points scheme). In the event of a rejection, the error must be specified, e.g. B. oxidation, volatile acid ( vinegar sting ) sulfurous off etc. For a positive rating, there must be a vote of at least four YES ratings. With a vote of 3: 3 (3 YES: 3 NO), the wine is presented to a second food committee. With another vote ratio of 3: 3, the wine is finally rejected. A majority of at least 7 YES ratings would be necessary in this case.

test results

On average over the long term, around 85% of the wines submitted receive the state test number. The main reasons are clear wine faults and / or an insufficient one typicality, They are either classified as simple wine or have to be withdrawn from the market at all. Most rejections are on sensory Defects. The most common shortcomings or mistakes are sulfurous off. oxidized tones and moldy tones, The pure analytical Rejections only make up 2%. The most common complaints of this kind are wines due to exceeding the total alcohol or Residual sugar content, as well as exceeding the limit values regarding sulphurous acid objected. 4,000 to 5,000 samples are rejected each year.

Test number

The year of submission does not have to be the same as the year of filling. The wine does not have to be bottled when the application is submitted. If the year and year of submission are identical, then this is an early bottling in the harvest year. If the year of submission is higher than the year, this indicates longer expansion (several months to years). Are inspection bodies Eisenstadt, as well as the branch offices to bathe. Krems. Poysdorf. Retz and Silberberg, The state test number can also be requested via the Internet (network). A fictitious example with the state test number LE 1234/18:

  • L = batch identification (not mandatory, see there)
  • E = Eisenstadt test center (N = network, B = Baden, K = Krems, P = Poysdorf, R = Retz, S = Silberberg)
  • 1234 = submission number, the 1234th submission
  • 18 = 2018, year of submission

Additional information

In Germany is using a very similar process Official test number forgive. Complete lists of the numerous vinification measures or cellar techniques, as well as the various types of wine, sparkling wine and distillate regulated by wine law are under the keyword winemaking contain. There is extensive wine law information under the keyword wine law,

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