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Panyik Gáborné : Pálinkafőzés - Ágyas pálinka és likőr készítése

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A jelenleg érvényben lévő rendeletekkel! Jó minőségű pálinkát csak kifogástalan minőségű, aroma alapján teljes érettségű gyümölcsből lehet készíteni! Az a régi, hibás szemlélet, mely szerint a pálinkák alapanyaga az a gyümölcs, amely nem felel meg a fogyasztási, konzervipari és más felhasználási területek minőségi követelményeinek, ma már nem követhető szempont a gyártók számára.
Jelenleg Magyarországon - jövedéki szempontból - három, eltérő típusú pálinkafőzési mód létezik: a bérfőzés és a kereskedelmi főzés, valamint az ún. házi párlatkészítés.
Könyvünkben ismertetjük azokat az elméleti és gyakorlati tudnivalókat, amelyek ismerete elengedhetetlen a pálinkafőzéshez.

condition:
category:	Books > Natural Sciences > Agriculture >
category:	Books > Gastronomy >
publisher:	Cser, 2017
item number / ISBN:	9789632783413
binding:	paperback
pages:	111
language:	Hungarian