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Name (also Lorcke, Lurke, Lurcke) for the press residues; see below rape,

The label is used both for the residues from the grapes pressing or residues after the maceration as well as for the distilled from it fire (Pomace brandy) used.


Term for the pulpy mass of grape skins, pulp, seeds and, if necessary, if none stemming also stems after Press, Other names include Bälisch (Mosel), Lauer, Leier, Lor (c) ke, Lur (c) ke, Trebern, Tröber and Trasch / Träsch (Switzerland). Sometimes a distinction is made in the name: pomace = pressing residue (white wine), spent grains = fermentation residue (red wine). The at the maceration Components of a red wine floating above are called marc, This is brought in by machine or manually during the fermentation in intensive contact with the must / wine (see under pigeage = Undermine).

Red wine grape pomace - in a vat and a handful

Brandy (spirit)

About 100 pounds of wet pomace is produced from 100 liters of mash. It consists of about 75% shells and 25% seeds. Pomace often also becomes organic fertilization used in the vineyard and red wine pomace becomes the food coloring...

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