Grape-based gin products were developed by PTE and Danubiana Kft.

In their statement, they wrote that the consortium formed by the business company and PTE implemented the development with nearly 430 million forints of support from the Economic Development and Innovation Operational Program (Ginop) plus budget.

As a result of the project, the experts were the first in Hungary to develop grape-based gin products using innovative technologies, which have already reached marketing quality.

Among the reasons for the development, they drew attention to the fact that they want to promote new uses for the fruit instead of leaving the grape wealth accumulating in Hungary due to declining wine consumption lying fallow.

The project resulted in a technological solution and product line that can be used in an alternative way to large quantities of grapes, thus helping to solve the problem of unsold wine volumes that have been appearing more and more frequently in recent years.

In order to make new, extra fragrant gin products from grapes, the project examined the application of several innovative technologies, and finally developed a complex line, one of the main elements of which is pH reduction.

In parallel with the determination of the optimal wine and distillate production technology, possible gin spices were also examined, as well as the use of other parts of the grape – such as grape blossoms, leaves, berries and seeds – as spices, which had no previous example in domestic and international practice and literature. Extensive research was conducted to map the aromas and potential inherent in various innovative and traditional grape varieties.

The research and professional background of the project was provided by Danubiana Kft. large-scale winemaking practice, the Brill Pálinkaház’s distilling experience, the accredited laboratory of the PTE Viticulture and Enology Research Institute (SZBKI), and the institute’s 70-year viticulture and enology knowledge base.