Mandatory sensory and analytical test for quality wines and paedikat wines in Austria (not required for wine and Landwein ). The state test number, which must be stated on the label, is issued as proof that the test has been passed. The procedure was introduced in Austria in 1987 as one of the measures taken in response to the wine scandal uncovered in 1985, in which some producers adulterated simple wines by adding the anti-freeze agent glycol to allegedly high-quality wines with high residual sweetness.

The state inspection number allows the inspection centre, producer and vintage to be traced back clearly and beyond doubt. The wine may not be altered from the start of the application until the end of the procedure and from the time of issue. In particular, subsequent blending (with other varieties), deacidification, fining and sugaring are prohibited. Only maintenance measures such as sulphurisation, addition of ascorbic acid and metatartaric acid, changes to the carbon dioxide content and filtration are permitted.
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Thorsten Rahn
Restaurantleiter, Sommelier, Weindozent und Autor; Dresden