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The Official Quality Control Examination The German wine law states which grape varieties are best suited (and therefore permitted) to be planted in which vineyards. It defines appellation of origin and determines the minimum degree of ripeness grapes must achieve by harvest time in order to qualify for a particular quality category designation. It also requires that Qualitätsweine (QbA and Prädikat wines) pass a three-step quality control examination, including: testing for ripeness in the vineyards at harvest time; clinical analysis to measure alcohol content, residual sugar, extract and acidity levels; and a sensoric examination or "blind testing" where regional expert testers determine whether or not the wine is typical of the origin, grape variety, quality category and vintage stated on the application. Colour, clarity, smell and taste are also evaluated as is overall balance and the harmony of all sensoric impressions. Only when a wine achieves the prescribed minimum points (based on a 5-point scale) does it receive an official quality control number (A.P.-Nr.), its "birth certificate", allowing it to be sold commercially. On the basis of this number the testing authorities can at any time trace a wine back to its origin. Two seales bottles of each wine must be kept in storage, so that if questions or objections arise later, the matter can be easily resolved. ' . tep_image_button('button_continue.gif', IMAGE_BUTTON_CONTINUE) . ''; ?>

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Thursday 11 March, 2010

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