{"id":1053,"date":"2019-11-22T12:46:53","date_gmt":"2019-11-22T12:46:53","guid":{"rendered":"https:\/\/hungaroonline.hempa.hu\/?p=1053"},"modified":"2025-06-19T14:41:13","modified_gmt":"2025-06-19T12:41:13","slug":"palinkas-hordok","status":"publish","type":"post","link":"https:\/\/hungaroonline.hu\/de\/palinkas-hordok\/","title":{"rendered":"REIFUNG VON BRANDYF\u00c4SSERN"},"content":{"rendered":"

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P\u00e1linka-F\u00e4sser in Premiumqualit\u00e4t \u2013 mit 56 Jahren Expertise!<\/strong><\/h5>\n\n\n\n

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Mit mehr als einem halben Jahrhundert Erfahrung produzieren wir unsere hochwertigen P\u00e1linka-F\u00e4sser, die den h\u00f6chsten Erwartungen gerecht werden!<\/p>\n\n\n\n

Unsere Produkte werden von renommierten Weing\u00fctern und P\u00e1linka-Brennereien verwendet und wir verkaufen sie mit gro\u00dfem Erfolg in vielen europ\u00e4ischen L\u00e4ndern!<\/p>\n\n\n\n

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FASS-HERSTELLUNG<\/em>:<\/strong><\/p>\n\n\n\n

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1.<\/strong> AUSWAHL DER PROTOKOLLE<\/em><\/strong><\/p>\n\n\n\n

Die St\u00e4mme werden sorgf\u00e4ltig ausgew\u00e4hlt.
Wir stellen unsere F\u00e4sser ausschlie\u00dflich aus hochwertiger ungarischer Bergeiche und Maulbeere (Quercus petra) her.<\/p>\n\n\n\n

F\u00fcr Barriquef\u00e4sser, Zala, Zempl\u00e9ni-Gebirge usw. Wir verwenden Eiche und Maulbeere mit einer dichten Gewebestruktur, die auf ihren fruchtbaren B\u00f6den gewachsen ist.<\/p>\n\n\n\n

Wir verwenden Scheitholz mit einer g\u00fcnstigen Gewebestruktur sowohl in Bezug auf die Herstellung als auch auf l\u00f6schbare Materialien!<\/p>\n\n\n\n

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2.<\/strong> S\u00c4GEN<\/em><\/strong><\/p>\n\n\n\n

Schneiden Sie den Baumstamm in vier Abschnitte.<\/p>\n\n\n\n

Wir entfernen die Rinde und das Innere.<\/p>\n\n\n\n

Dann sah es in Richtung der Maserung.<\/p>\n\n\n\n

Die Dongas werden dann 1,5-2 Jahre getrocknet.<\/p>\n\n\n\n

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3. TROCKNEN<\/em><\/strong><\/p>\n\n\n\n

Dongas werden 1,5-2 Jahre lang kontinuierlich im Freien getrocknet, wo sie Regen, Sonne und Wind ausgesetzt sind.<\/p>\n\n\n\n

W\u00e4hrend der Trockenzeit regelm\u00e4\u00dfig wenden, damit es gleichm\u00e4\u00dfig trocknet.
Auch die Dongas gie\u00dfen wir von Zeit zu Zeit, denn f\u00fcr hochwertige Rohstoffe sollten sie nicht ganz ausgetrocknet sein.<\/p>\n\n\n\n

Die nat\u00fcrliche Trocknung ist f\u00fcr ein qualitativ hochwertiges Fass lebensnotwendig, denn Wind, Sonne und Regen l\u00f6sen es auf, d.h. die nicht f\u00fcr das Fass geeigneten Stoffe wie Gerbstoffe, Gerbstoffe etc. werden entfernt.
Die Vorbereitung des Fasses beginnt erst nach ordnungsgem\u00e4\u00dfer Trocknung.<\/p>\n\n\n\n

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4.<\/strong> DAS FASS HERSTELLEN<\/em><\/strong><\/p>\n\n\n\n

Nach Ablauf der entsprechenden Zeit werden die Dauben zugeschnitten, gehobelt und der Laufmantel montiert.<\/p>\n\n\n\n

Dann werden die Dongas erhitzt und die B\u00f6den der F\u00e4sser festgezogen.<\/p>\n\n\n\n

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5. Jetzt kommt das Toasten<\/em><\/strong><\/p>\n\n\n\n

Wir legen Feuer in einen speziellen Korb aus Eichenholz, legen es in das Fass und r\u00f6sten es f\u00fcr maximal 40 Minuten.<\/p>\n\n\n\n

Der Geschmack des Fasses h\u00e4ngt von der R\u00f6stdauer ab.
Wir unterscheiden drei R\u00f6stgrade: L (leicht), M (mittel) und M+ (mittel plus).<\/p>\n\n\n\n

W\u00e4hrend des Brennens \u00f6ffnen sich die Fasern, wodurch Wein und Brandy tiefer in das Holzgewebe eindringen k\u00f6nnen. Da Wein und Branntwein auf einer gr\u00f6\u00dferen Oberfl\u00e4che mit den Bestandteilen des Holzgewebes in Kontakt kommen k\u00f6nnen, erh\u00f6ht sich auch die Konzentration der Substanzen in Wein und Brandy.<\/p>\n\n\n\n

Das mittelgebrannte Fass enth\u00e4lt die k\u00f6stlichsten w\u00fcrzigen D\u00fcfte und Aromen, wie Kakao, Vanille, Kaffee, Pfeifentabak, Kokosnuss, Nelken, Geb\u00e4ckduft, verbranntes Brot, verbrannte Eiche, Nelkenbl\u00fcten, Butter-Zucker-Vanille-Kuchen.<\/p>\n\n\n\n

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6. Bearbeitung von Laufenden<\/em><\/strong><\/p>\n\n\n\n

Wir bearbeiten das Ende der fertigen Laufauskleidung und formen die Nut, die den Boden aufnimmt.<\/p>\n\n\n\n

Danach wird die montierte Bodenplatte in die Nut eingemessen, kreisf\u00f6rmig ges\u00e4gt und in der Dicke gefr\u00e4st.<\/p>\n\n\n\n

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7.<\/strong> Anschlie\u00dfend mit Wasser auff\u00fcllen und eine Druckprobe durchf\u00fchren<\/em><\/strong><\/p>\n\n\n\n

Erst danach folgt die Au\u00dfenbearbeitung der F\u00e4sser durch Drehen und Schleifen.<\/p>\n\n\n\n

Schlie\u00dflich werden die F\u00e4sser mit verzinkten Reifen geb\u00fcgelt.<\/p>\n\n\n\n

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P\u00e1linka-F\u00e4sser in Premiumqualit\u00e4t \u2013 mit 56 Jahren Expertise! Mit mehr als einem halben Jahrhundert Erfahrung produzieren wir unsere hochwertigen P\u00e1linka-F\u00e4sser, die den h\u00f6chsten Erwartungen gerecht werden! Unsere Produkte werden von renommierten Weing\u00fctern und P\u00e1linka-Brennereien verwendet und wir verkaufen sie mit gro\u00dfem Erfolg in vielen europ\u00e4ischen L\u00e4ndern! FASSHERSTELLUNGSPROZESS: 1. AUSWAHL DER STAMMST\u00c4MME Wir w\u00e4hlen die St\u00e4mme sorgf\u00e4ltig aus. Nur hochwertiges ungarisches Bergholz ohne Stamm [\u2026]<\/p>","protected":false},"author":5,"featured_media":1084,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1053","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-egyeb"],"yoast_head":"\n\u00c9RLEL\u0150 P\u00c1LINK\u00c1S HORD\u00d3K - HungaroOnline<\/title>\n<meta name=\"description\" content=\"Csal\u00e1di manufakt\u00far\u00e1ban, k\u00e1d\u00e1r mesterek 56 \u00e9v tapasztalattal k\u00e9zzel k\u00e9sz\u00edtik! 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