The secret of fruit pálinka

The composition of the fruit pálinkas can be transformed consciously with the changing of the parameters of distillation, so the fruit characters appear more intensively – agrarszektor.hu wrote.

As a consequence, much finer pálinkascan be made, in addition, the methanol content can be reduced as well. But it must be ensured to carry out the distillation with not too strong partial condensation (cooling). (agrarszektor.hu)