anx_II__cpt_1__cpt_15__point_a__text_2
distilled and/or rectified so that the organoleptic characteristics of the raw materials used and by-products formed in fermentation are selectively reduced.
← anx_II__cpt_1__cpt_15__point_a__point_ii__text_1 · All articles · anx_II__cpt_1__cpt_15__point_a__text_3 →
Source: EUR-Lex (Cellar) · retrieved 2026-11-08 · Text as adopted (Official Journal); later amendments are not incorporated in this text.