State control number
Keyword: State control number
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In Austria (organoleptic) and Analytical Review undergo. As evidence of the passed test for quality wine and quality wine , the so-called State control number is assigned. It was established in 1987 as one of the measures on the in 1985 revealed Wine Scandal introduced in 1985 and has on the label are listed. From this test number can be testing, manufacturer and vintage traced clearly and unequivocally. The wine may not be modified from the start of the application until the end of the process, and from the date of grant. Prohibited in particular are a succeeding blend , Deacidification , Fine and Sugaring . Permitted only care measures such as sulfur , adding Ascorbic acid and Metatartaric , changes in the carbon dioxide content and filtration .
A federal law, the "Federal Office for Viticulture in Eisenstadt" (Burgenland) was authorized to lend to all Austrian quality and quality wines to this decision by test number, as well as all procedures for the granting of the same conduct. Applications must be received in this office Eisenstadt or the field offices, or at the Federal College for vineyards and orchards in Klosterneuburg Viticulture Institute are introduced by using the form. At the request indicate storage of wine, type of wine are (color, cut, vintage, quality wine grape varieties , quantity, place of origin, quality level, must weight and if so required erfolgtes Enrich ), and details of the proposed wine label on the storage and Most PrÃ¤dikatswein the batch numbers and subsets. The application tastings must be connected in the form of bottles. The wines entered by the wine are legal requirements and analytically examined by experienced tasters and sensory judges.
The Analytical Review by standardized method comprises the values: Alcohol content (available, total), sugar-free extract (see below total extract ), Reducing sugar (residual sugar), titration (total acid), free sulfuric acid , total sulfurous acid (free and bound) and Relative Density , and carbon dioxide pressure on Sparkling wine and sparkling . For sensory tasters the data necessary for the evaluation are reported. These are countries of origin label, wine label, vintage, varietal and cellar technical measures. It varietal bouquet, appearance (color, clarity), smell and taste are valued.
For the result of the sensory evaluation, the panelists have "Whenever a product under that name marketable?" The question to be answered with YES or NO. The official control number will be given when a specified minimum number of panelists answered with Yes. These are, for example, at least for four JA six tasters. In the long-term average in the quality wine-testing around 15% of the wines are eliminated for various reasons. The main reasons for this are clear error Wine and / or insufficient typicality . Either they will be downgraded as a simple wine or must at worst ever be taken out of circulation. A fictional example with government approval number "L" E 1234/09:
* L = batch identification (not necessarily see)
* E = Eisenstadt, seat of the investigating body
* 1234 = submission number that. 1234 Submission
* 09 = 2009, year of submission
The year of submission shall not be identical to the year of bottling. That is, the time of application must not be the wine is bottled. Year and year of submission should be identical, it is still an early filling in the harvest year. Is the year of filing more than the old, then this indicates expansion towards longer (several months to several years).
In Germany, with a very similar method is the so-called Official test number assigned. See more wine legal concerns under tape , label , EU regulations , Quality System , Quality wine grape varieties and Wine Law . Regarding analysis see also metabolomics and Nuclear Magnetic Resonance .