A pálinkakészítés talajvédelmi kihívásai

Abstract

According to the decision of the Hungarikum Committee, the 'Pálinka' has been considered Hungarikum since March 2013. During the 'Pálinka' production (fermentation and distillation) "fermentation and distillation residue" (the solids from the alcohol production and the liquids left over from the distillation) is produced as by-product. Its nutritional properties allow for further agricultural utilization. Under certain circumstances, therefore, it can be used on arable lands. In terms of its properties, the "fermentation and distillation residue" has acidic pH and significant content of K and P, furthermore metal content may also occur because of the distillation technology, and it can be a limiting factor in case of arable land utilization. With the help of laboratory test and on-site soil analyze can be determined the quantity which does not risk for environmental and soil protection, but also serves of plant nutrition. The limitations in arable land utilization for the byproduction of 'Pálinka' are parameters of "fermentation and distillation residue", however, there is a problem in the late autumn and winter prohibition period when the 'Pálinka' production is still going on, but the "fermentation and distillation residue" can no longer be taken on the frozen soil.