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Lexicon

The largest wine encyclopedia in the world with 26,386 Terms.

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

Grape marc hat

Name (also hat, Trebernhut) for the mass of grape skins, pips and possibly stems floating on the fermenting must during the mash fermentation of usually red wines. These so-called press residues (pomace) are brought to the surface by the carbonic acid produced during fermentation and form a natural protection against too much oxygen, which would hinder the fermentation process. The picture on the left shows an open mash fermentation, the picture on the right a red wine pomace. See also under Grape and the whole process under Winemaking.

Tresterhut - Maischebottich und Rotweintrester

Vat with marc: CC BY-SA 3.0, Ligilo
Handful of pomace: By Adrian J. Hunter - Own work, CC BY-SA 3.0, Link

This page was last modified at 11 May, 2023 at 13:32.

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The world's largest Lexicon of wine terms.

26,386 Keywords · 46,992 Synonyms · 5,323 Translations · 31,720 Pronunciations · 203,019 Cross-references
made with ♥ by our author Norbert F. J. Tischelmayer. About the Lexicon

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