The wine question of the day
What is the name of the pulpy mass of grape skins, pulp, seeds and, if there was no destemming beforehand, also stems after pressing the grapes?
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Correct answer is: Pomace
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Pomace
Term (Old High German trestir = mixed with cloudy sediment) for the residue from grape pressing or residue after mash fermentation and also for the spirit distilled from it (marc spirit).
Press residue
Term for the pulpy mass of grape skins, pulp, seeds and, if no destemming has taken place beforehand, also stems after pressing. Other names are Bälisch (Mosel), Lauer, Leier, Lor(c)ke, Lur(c)ke, Trebern, Tröber and Trasch/Träsch (Switzerland). Sometimes a distinction is made: Trester = press residue (white wine), Trebern = fermentation residue (red wine). The components that float to the top during...
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