Bagaceira

Portuguese name (also Aguardente Bagaceira, Bagaço or Aguardente Bagaço) for grape marc spirit. For designations in other countries, see 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). This pulpy mass consists of grape skins, pulp, seeds and, if no destemming has taken place beforehand, also stems. Other names are Bälisch (Mosel), Lauer, Leier, Lor(c)ke, Lur(c)ke, Trebern, Tröber and Trasch/Träsch (Switzerland).

Tresterhut - Maischebottich und Rotweintrester

Trester hat

Sometimes a distinction is made: Trester = press residue (white wine), Trebern = fermentation residue (red wine). The components that float to the top during mash fermentation are called marc cap. This is brought into intensive contact with the must/wine either mechanically or manually during fermentation (see under Pigeage = punching down). The picture on the left shows the open mash fermentation of a red wine, the picture on the right a red wine marc.

Brandy (spirit)

Around 25 kilograms of moist marc are produced from 100 litres of mash. It consists of about 75% skins and 25% pips....

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