Pálinka. Wissenswertes über Pálinka. Pálinka sind ungarische Obstbrände. Sie werden ausschließlich aus Obstsorten erzeugt, welche für die Gärung. Pálinka ist die ungarischsprachige Bezeichnung für Obstbrand. Erstklassige reine Obstbrände. Der Pálinka gehört zu den hervorragendsten Spezialitäten der Ungarn. Pálinka ist nicht das Endprodukt industriell hergesteller.
Ungarische Spirituosen, PalinkaPálinka ist die ungarischsprachige Bezeichnung für Obstbrand. Pálinka wird aus verschiedenen Obstsorten hergestellt, vor allem Obst welches. Das bekannteste Nationalgetränk der Ungarn ist der Palinka. Er ist eine ungarische Spezialität und bezeichnet verschiedene edle Obstbrände. Der Name. Pálinka. Wissenswertes über Pálinka. Pálinka sind ungarische Obstbrände. Sie werden ausschließlich aus Obstsorten erzeugt, welche für die Gärung.
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For one, ripened fruits have a higher sugar content, which is important when fermenting, but two, ripened fruits have more aroma which would translate to the drink.
The harvested fruits are washed, peaches, plums, and cherries are pitted, apples are ground then placed in barrels.
The fructose or fruit sugar in the barrels is converted into alcohol. The fermented mash is then heated, and this would start the next step: distilling.
As a result of the heat, steam rises from the mash, which condenses to become liquid again and is then collected. The so-called distillate formed has degrees of alcohol.
The distillate is then further processed and refined. Also, in order to lower the alcohol degree of the product, some water is added to the mixture, but the ratio and method in which this is added are very important.
Jahrhundert auf. Etwa ab dieser Zeit werden Spirituosen als Getränk konsumiert, Obst- und Getreidebrände verbreiteten sich immer weiter. Nach dem Alkoholverbot während der ungarischen Räterepublik bestanden auf einem deutlich verkleinerten ungarischen Staatsgebiet nur , genau und noch Brennereien.
Danach wird der Alkohol in mehreren Schritten sanft destilliert, so dass die wertvollen Aromen und ätherischen Öle der Früchte erhalten bleiben, was dem Obstbrand seinen fruchtigen Geschmack verleiht.
This is in spite of the drink being historically distilled in most of the former Kingdom of Hungary , much of which falls outside present-day Hungary.
These local variations are protected as separate geographical indications and have their own well-detailed regulations.
In order to use these protected names on the label, strict geographical and technical requirements must be met. The first records of the Hungarian spirit date back to the fourteenth century ; called Aqua vitae reginae Hungariae , it referred to the aqua vitae of the wife of the King Charles I of Hungary.
This spirit was probably a spirit blended with rosemary, and had its use in medicine, as both the king and the queen suffered from arthritis.
The use of wheat was banned, and distillation was forbidden on religious holidays. Despite this, the church still oversaw alcohol production.
The role of Jewish lenders and businessmen also grew with the production of alcohol, and Saint Michael was designated patron saint of distilling.
Textbooks and publications also began to appear on the subject around this time. In the meantime, various laws were introduced to restrict production, including prohibition during the short-lived Hungarian Soviet Republic in and the splitting of production with the state from to Illegal home distilling became popular in the 18th century when peasant breweries were shut down.
Because the end product was often inferior, it was reserved for personal use and only offered to friends and guests.
The meaning was later transferred to fruit spirits while wheat distillates were referred to as crematura. Distillation became a privilege of the landlords, which led to the proliferation of home stills.
Law forbade the use of bread-stuffs for distillation, hence the use of fruits. For a fruit to be suitable for jam production it has to contain some sugar.
Other fruits that are often used are sour cherries, apples, mulberries, and quince. If served too cold, the smell and the taste will be difficult to appreciate.
The ideal glass is wide at the bottom and narrow at the rim, that is, tulip-shaped. The relatively narrow neck of the glass concentrates the " nose " released from the larger surface at the bottom of the glass, magnifying the smell of the drink.
Modern commercial production occurs in Hungary and parts of Austria.