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Open Access Articles- Top Results for Pomace brandy

Pomace brandy

File:A glass of tasty grappa.jpg
Grappa, an example of a brandy made from grape pomace.

Pomace brandy, also called marc in both English and French, is a liquor distilled from pomace that is left over from winemaking after the grapes are pressed. Alcohol derived from pomace is also used as the traditional base spirit of other liquors, such as some anise-flavored spirits. Unlike wine brandy, most pomace brandies are neither aged nor coloured.

Production

File:Pomace in the vineyard after pressing.jpg
Red grape pomace in a vineyard
File:Cleaning the grape press in Akrotiri.jpg
White grape pomace being removed from a basket press.

Pomace may be either fermented, semi-fermented, or unfermented. During red wine vinification, the pomace is left to soak in the must for the entire fermentation period and is thus fermented. Fermented pomace is particularly suitable for the production of pomace brandy, as it is soft, dry, and has a high alcohol content. Semi-fermented pomace is produced during rosé wine vinification, where the pomace is removed before fermentation is complete. Virgin pomace, which is produced during white wine vinification, is not fermented at all.

Both semi-fermented and unfermented pomace must be kept in a silo until fermentation is complete. After fermentation is complete, the pomace is distilled.

Varieties

File:Marc-Vieux-Bourg-Egrappe.png
Marc de Bourgogne (A type of aged pomace brandy from Burgundy, France)

Varieties of pomace brandy include:

References

  1. ^ Ray Foley (2011). The Ultimate Little Cocktail Book. Sourcebooks, Inc. Retrieved 9 July 2014.