SIGN UP LOG IN

The largest wine encyclopedia in the world

22.772 Keywords • 48.562 Synonyms • 5.298 Translations • 7.910 Pronunciations • 151.022 Cross-references

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Orujo

Spanish name for the press residues ( rape ) independent of the fruit ( grapes or olives). The term "Aguardientes de Orujo" for the Tresterbrand but is also often reduced to the short form Orujo. This is mainly in the northern Spanish region Galicia manufactured since the 17th century. At that time only the monasteries possessed the necessary knowledge. In 1989 the quality seal "Denominación Específica (DE) de Orujo de Galicia" was created. The grape pomace is first fermented and then burned. Many Brennmeister (poteiros) still dominate the burning over an open fire, with a precisely metered, slow and constant heat input the quality of the Brandes decisively influenced. But most of the time this is done with modern ones distillation Plants carried out. Of the alcohol content is between 37 and 50% vol. There are the quality classes "Orujo" or "Orujo seco" (crystal clear color), which after two years of aging in oak barrels amber "Orujo envejecido" and the herbs "Orujo de hierbas". As "Queimada" is the hot mixed drink of pomace brandy and sugar designated. In Portomarín an Orujo festival is celebrated annually.

Complete listings of the numerous vinification measures and cellar techniques, as well as the wine-regulated wine, sparkling wine and distillate types are under the keyword winemaking contain. Comprehensive information on wine law is available under the keyword wine law,

World's largest wine knowledge database, made with by our author Norbert Tischelmayer.

About the Glossary

Calendar EVENTS NEAR YOU

Privacy Notice: ×

Cookies facilitate the provision of our services. By using our services, you agree that we use cookies.