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State test number

official certification number (GB)

State test number Mandatory sensory and analytical testing for quality wines or. Pädikatsweine in Austria (for the two quality levels Wine and country wine this is not necessary). As proof of the passed examination, the state test number will be awarded on the label must be mentioned. The procedure was in Austria in 1987 as one of the measures revealed on the 1985 wine scandal introduced, where from some producers simple wines by forbidden additive of the antifreeze glycol to supposedly high quality wines with high sweetness were falsified.

The state test number must be on the label be cited. From this test center, manufacturer and vintage traceable unequivocally and without doubt. The wine may not be changed from the beginning of the application until the end of the procedure and from the date of issue. In particular, a subsequent one is prohibited blend. deacidification. beautiful and sugaring, Only care measures such as sulphurize, Addition of ascorbic acid and metatartaric, Changes in carbon dioxide content as well filtration,


The "Federal Office of Viticulture in Eisenstadt" (Burgenland) is authorized to give the test number for all Austrian quality and predicate wines by decision, as well as to carry out all procedures for granting. Applications must be submitted to this office in Eisenstadt or to the field offices, or at the higher federal institute for viticulture and orchards in Klosterneuburg (Niederöstereich) are introduced by means of a form. On request indicate wine storage location, type of wine (color, blend. vintage, Quantity, local ancestry. Quality wine-grape variety, Quality level, Mostgewicht and possibly done enrich ), as well as details of the intended wine description, storage and, for predicate wines, the must-batch numbers and subsets. The application must be accompanied by wine tasting in the form of bottles. The wines submitted are analytically tested according to the wine law and sensory by experienced tasters.

analytical and sensory testing

The analytical test includes by standardized methods alcohol content (available, total), sugar-free extract (see total extract ) reducing sugar (see below residual sugar and sugar content ) titratable acid (Total acid), free sulphurous acid, total sulphurous acid (free and bonded) and relativ density, such as carbon dioxide pressure at sparkling wine and Perlwein,

The sensory examination is made by 6 tasters in food booths with only visual contact to the food guide. They will be over the vintage, the vine, the wine region and the quality category ( quality wine or. Prädikatswein Level informed. Information about cellar technical measures is not given. The question is, if the wine sorts-. territorial and year goose typical as well as being free from mistakes. It is rated with a YES or a NO (no point scheme). In the case of a rejection, the error must be specified, eg. B. oxidation, volatile acid ( vinegar sting ) sulfurous off etc. For a positive rating a ratio of at least four YES ratings must be present. At a vote of 3: 3 (3 YES: 3 NO), the wine will be presented to a second commission. With a renewed vote ratio of 3: 3, the wine is finally rejected. A majority of at least 7 YES votes would be necessary in this case.

test results

On the long-term average, about 85% of the submitted wines receive the state test number. Main reasons are clear wine faults and / or insufficient typicality, Either they are outclassed as a simple wine or have to be withdrawn from the market at all. Most rejections are up sensory Defects due. The most common defects or mistakes are sulfurous off. oxidized tones and moldy tones, The pure analytical Refusals only account for 2%. Most frequently, such contested wines are due to exceeding the Gesamtalkohol- or Residual sugar content, as well as exceeding the limits regarding sulphurous acid objected. Every year 4,000 to 5,000 samples are rejected.

Test number

The year of submission does not have to be the same as the year of submission. When applying, therefore, the wine does not yet have to be bottled. If the vintage and the year of the submission are identical, then it is an early bottling still in the harvest year. If the year of submission is higher than the year, then this indicates longer development (several months to years). Test sites are Eisenstadt, as well as the field offices to bathe. Krems. Poysdorf. Retz and Silberberg, The national test number can also be applied for via the Internet (network). A fictitious example with the state test number LE 1234/18:

  • L = batch identification (not mandatory, see there)
  • E = testing center Eisenstadt (N = grid, 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 becomes with a very similar procedure the Official test number forgive. Complete listings of the numerous vinification measures and cellar techniques, as well as the various wine-regulated wine, sparkling wine and distillate types are under the keyword winemaking contain. Comprehensive information on wine law is available under the keyword wine law,

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