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Designation for the most part very pulpy mass of grape skins, pulp, seeds and, if necessary, if this were not previously removed, and stalks after pressing . Other names are lurking, lyre, Lor (c) ke, Lur (c) ke, grains and Switzerland Trasch or TrÃ¤sch. It is sometimes done in the name difference: marc = residue after pressing (white wine), marc = residue after fermentation (red wine). In the fermentation of a red wine floating above ingredients called "Tresterhut". About one-fifth of the grape harvest are obtained as residue-residue. From 100 liters of mash are about 25 kilograms of wet pomace. It consists of about 75% and 25% shells nuclei. Marc is also often used for organic fertilization used in the vineyard and wine from pomace, the food coloring Oenocyanin distilled.
Depending on whether contained in the residue only sugar, alcohol, and still unfermented sugar or alcohol only, the coffee grounds as genuine, or fermented halbvergoren known. Pure natural pulp is normally made from white grapes, the halbvergorene of mixed white and red grapes, the durchgegorene typically from red grapes. In the white wine preparation into the pressing residues still a considerable amount of unvergÃ¤rtem sugar is contained. Before the distillation must therefore be only a fermentation of the pomace-cake.
The residues in red wine preparation and dead yeast cells also contain alcohol. The residue mass can therefore be distilled directly in special burning appliance, which is prescribed as the Italian grappa mandatory. There are also products where water is added to the residue, separated from the fully fermented base wine and then the residue is distilled only. The quality of the pomace is also dependent on the liquid which it contains. Lightly pressed pomace is usually better quality. In Germany and Austria Spirit Known (such as the residue itself) as pomace or grape marc (grape skins and grains fire is not allowed). It is either bottled immediately after distillation or stored for some time in tanks and / or allowed to mature in wooden barrels. Also, the Flavoring with herbs, spices and fruits is practiced. Tresterbrands in other countries, for example, hot Bagaceira (Portugal), Grappa (Italy), Marc (France) Orujo (Spain), PÃ¡linka (Hungary), Tsipouro (Greece) and zivania (Cyprus). Formerly very popular Piquette is now produced only rarely.