To increase the capacity of the Power Pálinka Stock Exchange, to increase the quality of its services and its service range. (Q3919494): Difference between revisions
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One of the primary rules of pálinka production is that the basis for making good pálinka is good mash made from ripe, healthy excellent fruit. To achieve this, in addition to excellent fruit, suitable fruit processing machines are needed. The fruit is sorted out first. When sorting, defective, rotten fruits should be removed. The mold-taste and fragrance dissolves into the mash and passes into the distillate, which is a degrading factor. After sorting, the fruit is washed according to its nature, removing soil and dust impurities containing harmful bacteria. Depending on the fruit, we perform chopping and graining to increase the surface and gain juice, making fermentation more perfect. The fermented mash is distilled on two different types of equipment. The older one is the so-called double-distillation technology, where we first produce a subset and then we get the finished brandy again by distilling it. More recently, distilling by single distillation takes place in both small and large plants. The advantage of this technology over double distillation is that it requires one plant, because of the one-off heating and cooling, its energy demand is significantly lower, so its operation is more economical, which is a significant difference in terms of energy prices and time factors. In the distiller column, the plates can be adjusted, the mists from the cauldron condens on these plates and reach the next plate. Only the more volatile components enter the vapor tube, the less volatile flows back to the lower plates and then into the cauldron. This can achieve concentration of alcoholic strength and a sharper separation of distillate fractions (pre-, middle, post-distillate), better alcohol recovery. The technology described above can be fully realised with the help of the tender. The entire technological process would be realised with state-of-the-art machines, saving energy and time. The investment project will develop the processing, production technology or service in a way that leads to an increase in the value added of the production services and will result in products with a higher level of processing. Our many years of experience and knowledge combined with technical content could produce a high-quality premium product, which according to our surveys the market is already very demanding. We want to close this gap and serve customers who need good pálinka in line with the expectations of the market. (English) | |||||||||||||||
| Property / summary: One of the primary rules of pálinka production is that the basis for making good pálinka is good mash made from ripe, healthy excellent fruit. To achieve this, in addition to excellent fruit, suitable fruit processing machines are needed. The fruit is sorted out first. When sorting, defective, rotten fruits should be removed. The mold-taste and fragrance dissolves into the mash and passes into the distillate, which is a degrading factor. After sorting, the fruit is washed according to its nature, removing soil and dust impurities containing harmful bacteria. Depending on the fruit, we perform chopping and graining to increase the surface and gain juice, making fermentation more perfect. The fermented mash is distilled on two different types of equipment. The older one is the so-called double-distillation technology, where we first produce a subset and then we get the finished brandy again by distilling it. More recently, distilling by single distillation takes place in both small and large plants. The advantage of this technology over double distillation is that it requires one plant, because of the one-off heating and cooling, its energy demand is significantly lower, so its operation is more economical, which is a significant difference in terms of energy prices and time factors. In the distiller column, the plates can be adjusted, the mists from the cauldron condens on these plates and reach the next plate. Only the more volatile components enter the vapor tube, the less volatile flows back to the lower plates and then into the cauldron. This can achieve concentration of alcoholic strength and a sharper separation of distillate fractions (pre-, middle, post-distillate), better alcohol recovery. The technology described above can be fully realised with the help of the tender. The entire technological process would be realised with state-of-the-art machines, saving energy and time. The investment project will develop the processing, production technology or service in a way that leads to an increase in the value added of the production services and will result in products with a higher level of processing. Our many years of experience and knowledge combined with technical content could produce a high-quality premium product, which according to our surveys the market is already very demanding. We want to close this gap and serve customers who need good pálinka in line with the expectations of the market. (English) / rank | |||||||||||||||
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| Property / summary: One of the primary rules of pálinka production is that the basis for making good pálinka is good mash made from ripe, healthy excellent fruit. To achieve this, in addition to excellent fruit, suitable fruit processing machines are needed. The fruit is sorted out first. When sorting, defective, rotten fruits should be removed. The mold-taste and fragrance dissolves into the mash and passes into the distillate, which is a degrading factor. After sorting, the fruit is washed according to its nature, removing soil and dust impurities containing harmful bacteria. Depending on the fruit, we perform chopping and graining to increase the surface and gain juice, making fermentation more perfect. The fermented mash is distilled on two different types of equipment. The older one is the so-called double-distillation technology, where we first produce a subset and then we get the finished brandy again by distilling it. More recently, distilling by single distillation takes place in both small and large plants. The advantage of this technology over double distillation is that it requires one plant, because of the one-off heating and cooling, its energy demand is significantly lower, so its operation is more economical, which is a significant difference in terms of energy prices and time factors. In the distiller column, the plates can be adjusted, the mists from the cauldron condens on these plates and reach the next plate. Only the more volatile components enter the vapor tube, the less volatile flows back to the lower plates and then into the cauldron. This can achieve concentration of alcoholic strength and a sharper separation of distillate fractions (pre-, middle, post-distillate), better alcohol recovery. The technology described above can be fully realised with the help of the tender. The entire technological process would be realised with state-of-the-art machines, saving energy and time. The investment project will develop the processing, production technology or service in a way that leads to an increase in the value added of the production services and will result in products with a higher level of processing. Our many years of experience and knowledge combined with technical content could produce a high-quality premium product, which according to our surveys the market is already very demanding. We want to close this gap and serve customers who need good pálinka in line with the expectations of the market. (English) / qualifier | |||||||||||||||
point in time: 8 February 2022
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Revision as of 16:30, 8 February 2022
Project Q3919494 in Hungary
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | To increase the capacity of the Power Pálinka Stock Exchange, to increase the quality of its services and its service range. |
Project Q3919494 in Hungary |
Statements
29,597,108 forint
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161,814.824 Euro
0.0027336256 Euro
14 December 2021
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59,194,216.0 forint
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50.0 percent
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26 February 2016
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31 August 2016
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Erős és Társai Szeszfőzde Betéti Társaság
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47°30'10.98"N, 19°54'42.44"E
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A pálinka előállítás egyik elsődleges szabálya, hogy a jó pálinka készítésének alapja az érett, egészséges kiváló gyümölcsből készült jó cefre. Ennek eléréséhez a kiváló gyümölcsön kívül megfelelő gyümölcs feldolgozó gépekre van szükség. A gyümölcsöt először kiválogatjuk. A válogatáskor a hibás, romlott gyümölcsöket kell eltávolítani. A penész-íz-, és illat beoldódik a cefrébe és átmegy a párlatba, ami minőségrontó tényező. Válogatás után a gyümölcsöt jellegének megfelelő módon megmossuk, amivel a káros baktériumokat tartalmazó talaj-, és porszennyeződéseket távolítjuk el. A gyümölcstől függően a felületnövelés és lé-nyerés érdekében aprítást illetve magozást végzünk, amivel tökéletesebbé tesszük az erjedést. A kierjedt cefre lepárlását két különböző típusú berendezésen végezhetjük. A régebbi az úgynevezett kétszeri lepárlásos technológia, aminél először alszeszt állítunk elő, majd azt újra lepárolva kapjuk meg a kész pálinkát. Újabban kisüzemekben és nagyüzemekben is egyaránt teret hódit az egyszeri lepárlással történő desztillálás. Ennek a technológiának az előnye a kétszeri lepárlással szemben, hogy egy berendezést igényel, az egyszeri felfűtés és hűtés miatt jelentősen kisebb az energiaszükséglete, tehát gazdaságosabb az üzemeltetése, ami az energiaárakat és az időtényezőt is figyelembe véve jelentős különbség. A lepárló oszlopában a tányérok állíthatóak, az üstből felszálló párák ezeken a tányérokon kondenzálódnak és a következő tányérra jutnak. A páracsőbe csak az illékonyabb komponensek jutnak át, a kevésbé illékonyak visszafolynak az alsóbb tányérokra, majd az üstbe. Ezzel elérhetjük az alkoholtartalom koncentrálását, valamint a párlatfrakciók (elő-, közép-, utópárlat) élesebb elválasztását, a jobb alkohol-kihozatalt. A fentebb leírt technológiai a pályázat segítségével teljes mértékben megvalósítható. A teljes technológiai folyamat az energiát és időt megtakarítva a legkorszerűbb gépekkel valósulna meg. A beruházási projekt a feldolgozási, termelési technológiát, illetve a szolgáltatást a termelési-szolgáltatási hozzáadott-érték növekedést eredményező módon fejleszti, magasabb feldolgozottsági szintű termékeket eredményez. A sokéves tapasztalatunkat és tudásunkat a műszaki tartalommal párosítva magas minőségű, prémium terméket tudnánk előállítani, amit felméréseink szerint a piac már nagyon igényel. Ezt a hiányt szeretnénk megszüntetni és a piac elvárásainak megfelelően, a jó pálinkát igénylő ügyfeleket kiszolgálni. (Hungarian)
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One of the primary rules of pálinka production is that the basis for making good pálinka is good mash made from ripe, healthy excellent fruit. To achieve this, in addition to excellent fruit, suitable fruit processing machines are needed. The fruit is sorted out first. When sorting, defective, rotten fruits should be removed. The mold-taste and fragrance dissolves into the mash and passes into the distillate, which is a degrading factor. After sorting, the fruit is washed according to its nature, removing soil and dust impurities containing harmful bacteria. Depending on the fruit, we perform chopping and graining to increase the surface and gain juice, making fermentation more perfect. The fermented mash is distilled on two different types of equipment. The older one is the so-called double-distillation technology, where we first produce a subset and then we get the finished brandy again by distilling it. More recently, distilling by single distillation takes place in both small and large plants. The advantage of this technology over double distillation is that it requires one plant, because of the one-off heating and cooling, its energy demand is significantly lower, so its operation is more economical, which is a significant difference in terms of energy prices and time factors. In the distiller column, the plates can be adjusted, the mists from the cauldron condens on these plates and reach the next plate. Only the more volatile components enter the vapor tube, the less volatile flows back to the lower plates and then into the cauldron. This can achieve concentration of alcoholic strength and a sharper separation of distillate fractions (pre-, middle, post-distillate), better alcohol recovery. The technology described above can be fully realised with the help of the tender. The entire technological process would be realised with state-of-the-art machines, saving energy and time. The investment project will develop the processing, production technology or service in a way that leads to an increase in the value added of the production services and will result in products with a higher level of processing. Our many years of experience and knowledge combined with technical content could produce a high-quality premium product, which according to our surveys the market is already very demanding. We want to close this gap and serve customers who need good pálinka in line with the expectations of the market. (English)
8 February 2022
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Jászberény, Jász-Nagykun-Szolnok
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Identifiers
GINOP-1.2.2-15-2015-01529
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