Citric, D-isocitric and L-malic acid contents in juices of three strawberry, raspberry, black currant and red currant varieties, as well as in selected raspberry and black currant juices with 30% addition of strawberry and red currant juices were determined in this study with the use of enzymatic methods. Furthermore, citric acid:D-isocitric acid ratios were estimated in these juices. Examinations were performed in three consecutive years: 1998, 1999 and 2000. The achieved organic acid contents and acid ratios were compared with standard values specified in the Code of Practice. Deviations from limits of citric acid contents and citric acid:D-isocitric acid ratios accepted in the Code of Practice were found and changes of these limits were proposed. L-malic acid contents can be used for the estimation of raspberry and black currant juice adulterations. The authenticity of juices cannot be estimated on the basis of citric acid, D-isocitric acid contents, as well as citric acid:D-isocitric acid ratios.