The aim of the focus action "Alcohol content and fermentation by-products in liqueurs and brandies" was to obtain an overview of the quality of spirits from small-scale producers. 91 samples from all over Austria were examined. 49 samples were rejected:

• Predominantly, the samples were objected to because of incorrect indication of the alcohol content
• Two samples were unsuitable for human consumption/intended use

Alcohol content must be reported to no more than one decimal place and is subject to a very low tolerance. The profile of the fermentation by-products of a fruit spirit provides information as to whether the fruit used was processed hygienically and the distillation was carried out in a workmanlike manner.