Resolution No. 171/1 of 1998 defining the requirements for producing and naming the Lebanese Arack. Country/Territory Lebanon Document type Regulation Date 1998 Source FAO, FAOLEX Original source Official Gazette No. 41, 10 September 1998, pp. 3964 and 3965. Subject Food & nutrition Keyword Beverages Food quality control/food safety Viticulture/oenological practices Standards Geographical area Asia, Mediterranean, Middle East, Near East and North Africa, Western Asia Entry into force notes From the date of publication on the Official Gazette. Abstract This Resolution is composed of 14 articles. The name "Arrack" is to be used only for the alcohol produced from the fermentation of grapes and the distillation of this alcohol with aniseed (art. 1). For the production of the Arrack is prohibited to use the industrial alcohol and the industrial aniseed essence (art. 2). For the processing of Arrack is prohibited to Add stuffs liable to fermentation like the processed sugar, syrup, molasses, etc. (art. 3). Addition of the distilled water for the dilution of the alcohol is allowed (art. 4). Distillation of grapes for the derivation of alcohol is to be fixed from 1 September to 15 December (art. 6). The alcohol grade of the Arrack suitable fore consumption varies from 40 to 60 G.L (Gay-Lussac) (art. 9). Full text Arabic